Raspberry Summer Pudding (English Style)


For best results, you will need to make this divine dessert the day before you plan to serve it.

Prep Time:
20 mins
Cook Time:
10 mins
Additional Time:
8 hrs
Total Time:
8 hrs 30 mins
3 servings


  • 1 ½ cups white sugar

  • 1 tablespoon water

  • 3 cups fresh raspberries

  • 6 slices white bread

  • 1 cup whipped cream


  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.

Nutrition Facts (per serving)

632 Calories
7g Fat
142g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 632
% Daily Value *
Total Fat 7g 9%
Saturated Fat 3g 16%
Cholesterol 15mg 5%
Sodium 367mg 16%
Total Carbohydrate 142g 52%
Dietary Fiber 10g 34%
Total Sugars 110g
Protein 6g
Vitamin C 31mg 154%
Calcium 124mg 10%
Iron 3mg 14%
Potassium 268mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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