Raspberry Summer Pudding

Directions

1. 1
   Butter bread slices very lightly and line small baking dish with 4 slices.
2. 2
   In a sauce pan combine raspberries, sugar lemon juice and water.
3. 3
   Bring to a simmer and cook for about 10 minutes.
4. 4
   Pour berry-mixture over bread.
5. 5
   Layer remaining slices over berries.
6. 6
   Place another dish on top and press down.
7. 7
   Pour off excess liquid and reserve to serve with pudding or use for a sauce for ice cream.
8. 8
   Cover with plastic wrap and weight down.
9. 9
   Chill at least 6 hours before serving.