Raspberry Summer Pudding

Servings:

Cooking Time:

Ingredients:

• 3 cups Raspberries, fresh
• 1 ½ cups Sugar
• 1 tablespoon Water
• 6 slices Bread
• Whipped cream

Instructions:

• Place the berries, sugar, and water in a saucepan. Slowly cook, while stirring, for 3 to 5 minutes. Allow to cool slightly.
• Line a one-quart bowl with the bread (saving one piece for the top). Add the cooked berries to the bowl and top with the last bread slice.
• Loosely cover with plastic wrap. Place a weight (canned goods work well) on the pudding and refrigerate overnight.
• Serve chilled by inverting on a plate. Top with whipped cream.