ANGEL BERRY SUMMER PUDDING
What could be easier and more delicious than layers of cake, pudding and berries in an English-inspired classic dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h25m
Yield 12
Number Of Ingredients 8
Steps:
- Make cake mix as directed on package, using cold water. Cool completely; tear cake into bite-size pieces.
- Meanwhile, make pudding mixes as directed on package for pudding, using 4 cups milk and adding rum extract.
- Spoon one-third of the pudding into bottom of rectangular baking dish, 13x9x2 inches. Layer with half of the cake pieces and half of the berries. Repeat layers, ending with remaining pudding.
- Cover and refrigerate at least 4 hours. Garnish each serving with a dollop of whipped topping.
Nutrition Facts : Calories 260, Carbohydrate 57 g, Cholesterol 5 mg, Fiber 3 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 650 mg
ANGELA'S SUMMER PUDDING
Angela Nilsen discovers a stunning new way for a classic fruity British dessert
Provided by Angela Nilsen
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch
Time 1h30m
Number Of Ingredients 5
Steps:
- Firstly, get all the fruit ready. Hull the strawberries and cut them in halves or quarters depending on how big they are. Strip the blackcurrants and redcurrants from their stalks in one fell swoop by running a fork down the length of each stem - keep both the currants separate from the other fruits.
- Tip the sugar into a wide, not too deep, saucepan. Measure in 3 tbsp water and the cassis. Put the pan on a low heat and cook, stirring often, until you can no longer hear the crunch of sugar grains on the bottom of the pan. When the sugar is dissolved, turn up the heat to medium-high and let the mixture bubble away for about 8 minutes. It will go quite syrupy and you want to catch it just before it starts to change colour or caramelise.
- Now tip the blackcurrants and redcurrants into the hot syrup, it will feel quite sticky at first, then bring everything back up to a lively simmer and let it bubble again for no more than a minute, just to lightly burst and soften the currants without losing their shape. Take the pan off the heat and leave until it is barely warm.
- Gently stir in the strawberries and raspberries - a large metal spoon is best so they don't break up - and let the fruity mixture sit for about half an hour so the juices all mix in.
- Cut 4-5 slices from the loaf, about 5mm thick, and trim off the crusts. Cut a little square (about 4cm) from one slice and put it in the bottom of a 1.2 litre pudding basin. Using a big slotted spoon, put a layer of fruit (about 3 spoonfuls) over the bread. Next lay a slice of bread in the centre over the fruit trimming to fit and fill any gaps with trimmings of bread so the fruit is covered. Continue layering with more fruit, more bread, then a final layer of fruit so it comes to within a hair's breadth of the top of the basin. Spoon over a few spoonfuls of juice - not too much or it will ooze out when weighted down. (You should have about 4 spoonfuls of fruit and juice left for making a sauce.) Cover the fruit with a final layer of bread, press down to compact everything, then cover with cling film. Lay a saucer on top and weight down with heavy cans or weights. Stand the basin on a plate in case any juices spill out, then leave in the fridge overnight, or for a minimum of five hours. Press the leftover fruits and juice through a metal sieve to make a sauce, keep chilled. (You can freeze the pudding and the sauce at this stage for up to a month.)
- To turn out, go round the edge of the pudding with a round-bladed knife to release it, then invert it on to a plate. Cut into slices with a serrated knife and serve with a drizzle of the fruit sauce and cream.
Nutrition Facts : Calories 245 calories, Fat 1 grams fat, Carbohydrate 55 grams carbohydrates, Sugar 35 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.29 milligram of sodium
ANGEL BERRY SUMMER PUDDING
What could be easier and more delicious than layers of cake, pudding and berries in an English-inspired classic dessert!
Provided by Ceezie
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Make cake mix as directed on package, using cold water. Cool completely; tear cake into bite-size pieces.
- Meanwhile, make pudding mixes as directed on package for pudding, using 4 cups milk and adding rum extract.
- Spoon one-third of the pudding into bottom of rectangular baking dish, 13x9x2 inches. Layer with half of the cake pieces and half of the berries. Repeat layers, ending with remaining pudding.
- Cover and refrigerate at least 4 hours. Garnish each serving with a dollop of whipped topping.
Nutrition Facts : Calories 281, Fat 3.4, SaturatedFat 2, Cholesterol 11.4, Sodium 593.9, Carbohydrate 57.4, Fiber 1.1, Sugar 36.7, Protein 6.3
ANGEL BERRY SUMMER PUDDING
I just love berries. You can also experiment using blueberries and blackberries. Allow 4 hours chilling time.
Provided by carolinafan
Categories Dessert
Time 4h25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Make pudding mixes as directed on package for pudding, using 4 cups milk and adding rum extract.
- Spoon one third of the pudding into bottom of rectangular baking dish, 13x9x2 inches.
- Tear angel food cake into bite size pieces.
- Layer with half of the cake pieces and half of the berries. Repeat layers, ending with remaining pudding.
- Cover and refrigerate at least 4 hours.
- Garnish each serving with a dollop of whipped topping.
Nutrition Facts : Calories 267.5, Fat 3.5, SaturatedFat 2, Cholesterol 11.4, Sodium 526.7, Carbohydrate 54.1, Fiber 2.4, Sugar 33.4, Protein 6.3
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- Toast the bread. Heat the oven to 350 degrees F. Put the bread on baking sheets and toast in the oven until golden, about 20 minutes.
- Cook the berries. Reserve 1 cup of berries and place the remaining in a saucepan with the sugar and lemon juice. Mix well and set aside for 10 minutes.
- Place the pan over medium heat and cook the berries until they soften and their juices thicken slightly, about 15 minutes. Allow the cooked berries to cool.
- Assemble the “pudding.” Spoon a layer of cooked berries into a 2-quart high-sided casserole or flat-bottomed bowl. Arrange a layer of toasted bread on top of the berries, trimming the bread to fit. Put about a third of the reserved raw berries on the bread then repeat, layering cooked berries (and their syrup), bread, and fresh berries until you have enough for one last layer. In this final layer, top the cooked berries with the last of the fresh berries, then finish with toasted bread. Cover with plastic wrap, and top with a small plate and a heavy weight. Chill the weighted pudding overnight.
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