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| Time: 20 minutes, plus overnight resting |
| 3 pounds raspberries, fresh or frozen |
| 1/2 cup sugar, or to taste |
| Lightly sweetened whipped cream, sour cream or crème fraîche. |
| 1. Rinse berries, then combine in a saucepan with sugar and 1/4 cup water. Cook gently, stirring |
| occasionally, just until berries soften and yield their liquid, 5 to 15 minutes. Cool. |
| 2. Meanwhile, cut poundcake into slices 1/2 inch thick. Line a deep bowl with just over half the |
| slices to a depth of about 4 inches; pack slices so they leave no gaps. Strain cool berries, |
| reserving liquid. Spoon berries on poundcake, then drizzle with about half the liquid. |
| 3. Cover with remaining slices of poundcake, again packing them closely together. Drizzle with all |
| but a few tablespoons of remaining liquid (refrigerate rest). |
| 4. Find a plate that will just fit in bowl, and press it down on top of pudding. Weight it with a few |
| cans, and refrigerate overnight. |
| 5. To serve, run a knife around edge of pudding and invert onto plate. Cut slices, and serve with |
| Yield: about 12 servings. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated