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Categories: Desserts, Vegetarian

Raspberry Summer Pudding

Raspberry Summer Pudding
Los Angeles Times

If you are timid about cooking, try making this Raspberry Summer Pudding. It requires no cooking at all. I believe the results will amaze you. Summer Pudding has long been an English classic. This is among the top three or ... Read more

Total time: 15 minutes plus 45 minutes standing and 8 hours chilling | Serves 8
  • 12 slices white bread
  • 6 pints raspberries
  • 1/3 cup sugar, plus more if needed

Step 1Cut crusts off bread and discard. Place 1 slice in bottom of 2 1/2-quart bowl. Place more slices around sides of bowl, keeping slices touching each other and touching slice on bottom. Cover sides of bowl completely. Don't squeeze or force the slices to fit perfectly. If you have lots of crevices, cut some slices to fill in cracks and open spots. When finished, bowl should be neatly covered with bread.

Step 2Combine berries and sugar in another bowl. Mash berries some so they release juice. Lightly stir to distribute sugar. Taste for sweetness; add more sugar if needed. Let stand 45 minutes. Place berries in bowl on top of bread and cover with more bread slices. Cover with plastic wrap and refrigerate overnight.

Step 3To serve, place serving platter upside down on top of bowl. Holding platter in place, flip platter right-side up and unmold. (Can be refrigerated 1 week.)

Each serving:
221 calories; 201 mg sodium; 0 cholesterol; 2 grams fat; 48 grams carbohydrates; 5 grams protein; 13 grams fiber.
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