Raspberry Pudding Recipe
Ingredients
| 2 12-oz. boxes frozen raspberries | ||
| 24 sponge fingers | ||
| Sugar | 3 1/2 Ounce | |
| Kirsch | 6 Tablespoon | |
| Water | 6 Tablespoon | |
Directions
Take a medium mould.
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.
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.
Chef
