Hi everyone! Today I am going to show you my recipe for Raspberry Summer Pudding (English Style) with a Raspberry Ice Cream Pudding. You may enjoy it if you are a bit of a summer goer, but I wanted to share it with you in the hope I can really give you some tips and tricks about using it. All I need to do is cut the dough into 1/4 inch, 1/2 inch thick slices. First, get a piece of paper cut into 1/4 inch stiffer than your dough is.

Ingredients

• 1 1/2 cups white sugar
• 1 tablespoon water
• 3 cups fresh raspberries
• 6 slices white bread
• 1 cup whipped cream

Directions

1. In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly.
2. Line a 1 quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (canned goods work well), and refrigerate overnight.
3. The next day, remove plastic wrap, and invert onto a plate. Serve chilled, with whipped cream on the side.