Raspberry Recipes from Razzle
English Berry Pudding Recipe
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English Berry Pudding
1 c raspberry preserves
12 to 16 slices white bread, crusts removed, cut into 1/2 or 1/4
2 c raspberries, fresh or frozen
2 c blueberries, fresh or frozen
2 c sliced strawberries, fresh or frozen
Line a deep 1 1/2 to2 qt. bowl with plastic wrap. Line the bottom
and sides of the bowl with about half of the triangle bread slices.
Completely cover the surface so there are no gaps between the bread
Heat the raspberry preserves and 6 c of mixed berries in saucepan
over high heat. Bring to a boil and simmer the fruit for 5 minutes
to release juices.
Spoon half the berry mixture into the bread lined bowl. Cover with
half the remaining bread triangles, next, the remaining berry
mixture and finally, top off with the remaining bread triangles.
(Use more bread triangles if needed to completely seal the bowl.)
Cover the pudding with plastic wrap. Place a plate on top of the
bowl to weigh it down. Refrigerate the pudding for 12 to 24 hours
To serve, remove the plate and top layer of plastic wrap. Invert
onto a serving plate. Remove the bowl and carefully peel the plastic
wrap from the pudding.