Raspberry Summer Pudding

1. 1

   Butter bread slices very lightly and line small baking dish with 4 slices.

2. 2

   In a sauce pan combine raspberries, sugar lemon juice and water.

3. 3

   Bring to a simmer and cook for about 10 minutes.

4. 4

   Pour berry-mixture over bread.

5. 5

   Layer remaining slices over berries.

6. 6

   Place another dish on top and press down.

7. 7

   Pour off excess liquid and reserve to serve with pudding or use for a sauce for ice cream.

8. 8

   Cover with plastic wrap and weight down.

9. 9

   Chill at least 6 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.