Raspberry Summer Pudding
Preparation / Cooking Time: 15 minutes
3 cups Raspberries, fresh
1 1/2 cups Sugar
1 tablespoon Water
6 slices Bread
Place the berries, sugar, and water in a saucepan. Slowly cook, while stirring, for 3 to 5 minutes. Allow to cool slightly.
Line a one-quart bowl with the bread (saving one piece for the top). Add the cooked berries to the bowl and top with the last bread slice.
Loosely cover with plastic wrap. Place a weight (canned goods work well) on the pudding and refrigerate overnight.
Serve chilled by inverting on a plate. Top with whipped cream.