Ingredients
- 14 slices of very thin homemade-type white bread, crusts removed and 8 of the slices halved crosswise
- 4 cups raspberries plus additional for garnish
- 1/3 cup sugar, or to taste
- 1/4 cup framboise or other raspberry-flavored liqueur
- whipped cream for garnish
Directions
- Line a 1-quart charlotte mold with plastic wrap and trim 1 whole bread slice to fit the bottom of it. Arrange the halved slices, overlapping them slightly, around the sides of the mold and press the bread round into the bottom.
- In a saucepan combine 4 cups of the raspberries, the sugar, and the framboise, bring the mixture to a simmer over moderate heat, stirring, and simmer it, stirring, for 3 minutes, or until the raspberries are crushed and the sugar is dissolved. Remove the pan from the heat and let the raspberry mixture cool.
- Spoon one third of the raspberry mixture into the mold and top it with 1 slice of the remaining bread, trimming the bread if necessary. Spoon the remaining raspberry mixture into the mold and top it with enough of the remaining 3 slices of bread, cut into pieces, to cover the top completely. Cover the mold with a round wax paper cut to fit the inside of the mold, top the wax paper with 1 round of stiff cardboard cut to fit the inside of the mold, and weight the pudding evenly with a 2-pound weight. Chill the pudding overnight.
- Just before serving, remove the weight, the cardboard, and the wax paper, run a thin knife around the edge of the mold to loosen the pudding, and invert a large round serving plate over the mold. Invert the raspberry pudding onto the plate, remove the plastic wrap, and garnish the pudding with the whipped cream and the additional raspberries.
