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Raspberry Pudding Recipe
|Frozen raspberries||24 Ounce (2 Boxes Of 12 Ounce Each)|
|Sugar||3 1⁄2 Ounce|
Serving size: Complete recipe
Calories 2569 Calories from Fat 303
% Daily Value*
Total Fat 34 g51.8%
Saturated Fat 7.2 g36%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 532.9 mg22.2%
Total Carbohydrates 506 g168.7%
Dietary Fiber 43.7 g175%
Sugars 282.2 g
Protein 48 g96.2%
Vitamin A Vitamin C
Calcium 0.1% Iron 0.06%
*Based on a 2000 Calorie diet
Mix 6 tablespoons kirsch with 6 tablespoons water, and lightly moisten 8 of the sponge fingers and pack them tightly into the bottom of your mould.
Add 1 box of raspberries mixed with 1 3/4 oz. sugar if it is needed.
Moisten 8 sponge fingers with the kirsch and place on the raspberries.
Add the second box of raspberries, sugared if needed.
Moisten the remaining 8 sponge fingers with the kirsch and place on the raspberries.
Finally cover with a flat plate which fits inside the mould.
Weight, and place in the refrigerator until the next day.
Unmould, serve with the custard sauce poured over it.