Berry Puddings
Description
The recipe won't take much time. It requires minimal effort and ingredients to prepare. It's also a perfect option for hot summer days, as the pudding is made without an oven. Serve chilled.
Instructions
- 1
Step 1
1. Place the raspberries in a bowl and sprinkle with sugar. Shake the bowl to mix the raspberries and sugar. Set aside for half an hour.
- 2
Step 2
2. You will need four pudding pots. Cut out a circle from each slice of bread using the pot as a template.
- 3
Step 3
3. Pour milk into a wide dish. Quickly dip a slice of bread into the milk so that it becomes moist but not soggy.
- 4
Step 4
4. Place the bread at the bottom of the pot. Add a layer of berries on top. Make another layer with bread soaked in milk and berries, then add a third layer.
- 5
Step 5
5. The ramekin should be completely filled with pudding to the top, the pudding can even rise above the rim. Similarly, fill the remaining 3 ramekins with the leftover bread and berries. Pour the raspberry juice that has formed over the top.
- 6
Step 6
6. Place the ramekins on a small tray or baking sheet, loosely cover with plastic wrap or parchment paper. Place a heavy plate (or a jar of canned goods) on top of the ramekins as a weight to press all the pudding layers together.
- 7
Step 7
7. Chill the puddings until the bread and berries have fully combined, about 4 hours. The puddings can be stored in the refrigerator for up to 24 hours. Before serving, unwrap the jars. Using a knife, carefully invert each pudding onto a dessert plate.
- 8
Step 8
8. Sprinkle with sugar, garnish with whipped cream, raspberries, and serve.