- fresh raspberries - 4 cups
- sugar - 1/4 Glass
- white bread without crusts - 12 slices
- milk - 1 1/2 cups
- whipped cream - 1 cup
1. Put raspberries in a bowl and sprinkle with sugar. Shake the bowl to mix raspberries and sugar. Set aside for half an hour. 2. You need four pudding pots. Cut a circle from each piece of bread with a pot as a template. 3. Pour the milk in a wide dish. Quickly dump the bread slice into the milk to make it wet, but not wet. 4. Put the bread on the bottom of the pot. Top with a layer of berries. Make another layer with the bread and berries soaked in milk, then add the third layer. 5. The pot should be filled with pudding completely in height, the pudding may even rise. Similarly fill the remaining 3 pots, using the remaining bread and berries. Pour the raspberry juice on top. 6. Put the pots on a small tray or baking sheet, freely cover with plastic wrap or parchment paper. Place a heavy dish (or a can of canned) on top of the pots as a weight to press all layers of the pudding together. 7. Cool the puddings until the bread and berries are fully combined, about 4 hours. Puddings are stored in the refrigerator for up to 24 hours. Before serving, expand the pots. With the help of a knife, carefully turn each pudding to a dessert plate. 8. Sprinkle with sugar, decorate with whipped cream, raspberry and serve.
Servings: 4