March 18, 2016

SUMMER RASPBERRY PUDDING

Ingredients:
Bread slices - 5 thin large slices
Raspberries - 1 medium size can

Method:

  • Cut the crusts off the bread, cut into fingers with line bottom and sides of a pudding basin with this.
  • Drain syrup from fruit and put fruit into the basin.
  • Cover with the rest of the bread.
  • Put a layer of greaseproof paper on top and a weight and leave overnight.
  • Turnout and serve syrup from canned raspberries as a sauce.
  • Serve.


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