About this recipe:An old recipe but still worth the effort! It's so nice to make this in the summer with really ripe raspberries and it's a great way to use up slightly stale bread. Serve with whipped cream.
300g caster sugar
1 tablespoon water
375g fresh raspberries
6 slices white bread
60ml whipping cream
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
In a saucepan over medium heat, combine the sugar, water and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot and the sugar is dissolved. Set aside to cool slightly.
Cut the crusts from the bread and cut the slices into strips. Fit the bread into a 1 litre (2 pint) pudding basin to line the bottom and sides, reserving enough bread to cover the top. Fill in any gaps with small bits of bread. Spoon in the cooled raspberry mixture, and cover with slices of bread.
Once the top is covered with bread, cover the pudding bowl loosely with cling film. Place a weight on top of the bowl, such as a another bowl or plate, and put in the fridge overnight.
When ready to serve, remove clingfilm and turn out onto a plate. Slice and serve with whipped cream on the side.