No-bake Summer Raspberry PuddingCourse: Puddings
810 g (6 cups) raspberries
1/2 cup (105 g) sugar
1/4 cup (60 ml) water
1 white square loaf, without the rind, cut into 1 cm (1/2 in) thick slices
In a small saucepan, bring 2 cups (270 g) raspberries to the boil with the sugar and water. Remove from fire. Add the rest of the raspberries, stirring gently. Let sit for 5 minutes. Drain the fruit over a bowl to keep the syrup and the fruit separately.
In the meantime, line a bowl with an opening of about 18 cm (7 in) and a capacity of 1.5 liters (6 cups) with plastic wrap.
In a slice of bread, cut a circle the same size as the bottom of the bowl. Place the circle of bread at the bottom of the bowl. Line the bowl with bread slices, cutting them if necessary to cover the sides.
Remove the bread slices from the bowl, one at a time, dip them in the syrup, then replace them as you go along the bottom and against the sides of the bowl. Place the fruit in the center. Cover with other slices of bread soaked in syrup. If there is syrup left, pour it over the bread in the bowl.
Cover with plastic wrap. Place a small plate and a weight (a large tin can, for example) on top to crush the pudding. Refrigerate 6 hours or overnight.
When ready to serve, remove the plastic wrap on top of the pudding and unmold on a plate. Remove the other plastic wrap. Cut into portions and serve with whipped cream, if desired.