LINDEMANS RASPBERRY SUMMER PUDDING
5 cups raspberries
8 slices white bread
0.5 – 0.67 cups sugar
Butter, softened
0.33 cup Lindemans Framboise
1 TBSP lemon juice
Butter bread slices very lightly and line small baking dish with 4 slices. In saucepan, combine raspberries, sugar, lemon juice, and Lindemans Framboise. Bring to a simmer and cook for about 10 min. Reserve 0.5 c. raspberry mixture; pour remaining mixture over bread. Layer remaining slices over berries. Cover with plastic wrap and press down. Chill for 6 hours before serving; top with reserved raspberry mixture and sweetened whipped cream.