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Easy Summer Pudding Recipe
|Raspberries||2 Pound, hulled|
|Castor sugar||4 Ounce|
|White bread slice||8 , crust removed|
|Double cream||10 Ounce|
Serving size: Complete recipe
Calories 2784 Calories from Fat 1424
% Daily Value*
Total Fat 157 g241.2%
Saturated Fat 4.9 g24.3%
Trans Fat 0 g
Cholesterol 22.1 mg
Sodium 936.8 mg39%
Total Carbohydrates 317 g105.6%
Dietary Fiber 62.5 g250%
Sugars 159.5 g
Protein 29 g58.8%
Vitamin A 10.8% Vitamin C 396.1%
Calcium 35.6% Iron 35%
*Based on a 2000 Calorie diet
Place the raspberries in a large mixing bowl and sprinkle over the sugar.
Using a teaspoon, sprinkle a little of the milk over each slice of bread to moisten it.
Line the dish or basin with two thirds of the bread slices, overlapping the edges slightly.
Pour the raspberries into the dish or basin and arrange the remaining bread slices on top to cover the raspberries.
Place a sheet of greaseproof or waxed paper on top of the dish or basin and put a plate, which is slightly smaller in diameter than the dish or basin, on top.
Place a heavy weight on the plate and put the pudding in the refrigerator to chill for at least 8 hours or overnight.
Remove the pudding from the refrigerator and lift off the weight and the plate.
Remove and discard the greaseproof or waxed paper.
Invert a serving plate over the top of the dish or basin and, holding the two firmly together, reverse them giving a sharp shake.
The pudding should slide out easily.
In a medium sized serving bowl, using a wire whisk or rotary beater, beat the cream until it is thick but not stiff.