Raspberry Summer Pudding recipe

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  • Serves 8
  • 30 mins to prepare and 5 mins to cook
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Customer recipe by Alison Clegg-Brown
Added 58 months ago

I was looking to make a dessert that was not too sweet tasting for my Mum and also something with fruit in and she loves Raspberries. Strangely my husband also loves this dessert even though he hates trifle because of the cold custard! Adding the Marsca

Defrost the Raspberries. Beat together the Marscarpone cheese and the fresh custard until smooth. Dip the sponge fingers in the orange juice and put a layer on the bottom of the dish. You can use a large trifle dish or 6 - 8 small ones. Then put half of the Raspberries on and cover with half of the custard mixture. Put a second layer of the sponge fingers dipped in orange juice, the remainder of the Raspberries and the rest of the custard mixture. Leave to set in the fridge for at least an hour.

To make a thicker custard mixture, dont use all the custard, leave about an inch of custard in the tub, I find it sets better. You can finish this pudding with any trifle topping but I prefer to just grate some chocolate over the top. However, You dont need to put anything on the top. It keeps in the fridge for a couple of days and maybe longer, but it never lasts that long in my house!

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 1 Packet Sponge fingers
  • 300ml Fresh orange juice (approx)
  • 250g tub Marscarpone cheese
  • 500g Fresh ready made custard
  • 350g Frozen raspberries
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