Delicious Raspberry Summer Pudding with a Twist

This American-style raspberry summer pudding is a delightful twist on the classic English dessert. Made with fresh raspberries, bread, and a touch of sweetness, this pudding is perfect for summer gatherings or a sweet treat on a warm day. The juicy raspberries and soft bread create a burst of flavors that will leave you wanting more.

Ingredients

• 6 cups fresh raspberries
• 1 cup sugar
• 1 loaf of brioche or white bread, crusts removed
• 1/2 cup water

Directions

1. In a saucepan, combine the raspberries and sugar over medium heat. Stir occasionally until the sugar dissolves and the raspberries release their juices.
2. Remove the saucepan from heat and let it cool slightly.
3. Line a pudding basin or a bowl with plastic wrap, leaving enough overhang to cover the pudding later.
4. Cut the bread slices into rounds that fit snugly into the bottom and sides of the bowl.
5. Dip each bread slice into the raspberry mixture, ensuring it is well coated on both sides. Place the coated slices in the bowl, overlapping slightly.
6. Continue layering the bread and raspberry mixture until the bowl is filled to the top. Reserve any remaining raspberry mixture.
7. Fold the overhanging plastic wrap over the top of the pudding. Place a weight on top of the pudding, such as a plate or cans, and refrigerate for at least 6 hours or overnight.
8. To serve, unwrap the pudding and invert it onto a serving plate. Drizzle any reserved raspberry mixture over the top.
9. Slice and serve the pudding with whipped cream or ice cream, if desired.

Interesting Facts