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Raspberry Pudding

Chef.Foodie's picture
Ingredients
  Frozen raspberries 24 Ounce (2 Boxes Of 12 Ounce Each)
  Sponge fingers 24
  Sugar 3 1⁄2 Ounce
  Kirsch 6 Tablespoon
  Water 6 Tablespoon
Directions

Take a medium mould.
Mix 6 tablespoons kirsch with 6 tablespoons water, and lightly moisten 8 of the sponge fingers and pack them tightly into the bottom of your mould.
Add 1 box of raspberries mixed with 1 3/4 oz. sugar if it is needed.
Moisten 8 sponge fingers with the kirsch and place on the raspberries.
Add the second box of raspberries, sugared if needed.
Moisten the remaining 8 sponge fingers with the kirsch and place on the raspberries.
Finally cover with a flat plate which fits inside the mould.
Weight, and place in the refrigerator until the next day.
Unmould, serve with the custard sauce poured over it.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Dessert
Method: 
Mixing
Dish: 
Pudding
Ingredient: 
Raspberry
Interest: 
Party

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4.15476
Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2569 Calories from Fat 303

% Daily Value*

Total Fat 34 g51.8%

Saturated Fat 7.2 g36%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 532.9 mg22.2%

Total Carbohydrates 506 g168.7%

Dietary Fiber 43.7 g175%

Sugars 282.2 g

Protein 48 g96.2%

Vitamin A Vitamin C

Calcium 0.1% Iron 0.06%

*Based on a 2000 Calorie diet

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Raspberry Pudding Recipe