Ingredients:

12-14 slices (approx.) white bread, crusts removed
1/2 cup butter, softened
4-5 cups fresh raspberry juice

Butter one side of bread slices. Line completely a 7-8 cups round mold with the bread, butter against sides (cut to fit).

Methods:

In pan put half of the fruit with sugar to taste and heat to dissolve sugar, without boiling. Mix with the rest of the fruit and pour carefully into the bread lined mold. It must be filled to just below the top. Cover with more bread slices, so that the fruit completely enclosed. Put a weigh on top and refrigerate overnight. Unmold and pour raspberry juice over bread. Serve with cream.

How visitors found this page:

• chilean pudding
• summer pudding recipe chilean
• chilaen pudding recipes
• chilean puddings
• chilean summer pudding
• puddings from chile
• •chilean summer pudding