SUMMER BERRY PUDDING
Provided by Chris Ford
Categories Dessert Fourth of July Picnic Quick & Easy Mother's Day Backyard BBQ Summer Family Reunion Shower Party Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Line pan with plastic wrap. Place on a rimmed baking sheet. Combine all berries, 1 cup sugar, and 1/2 cup water in a large pot. Scrape in seeds from vanilla bean. Bring to a simmer, stirring to dissolve sugar. Simmer for 10 minutes. Set berry sauce aside.
- Spread bread slices with butter. Mix remaining 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle over bread slices.
- Drizzle 1/2 cup warm berry sauce over bottom of pan. Line pan with a single layer of bread, cutting to fit as needed. Pour 1 1/2 cups berry sauce over. Repeat layering 2 more times. Pour any remaining sauce over. Cover with plastic. Set a plate slightly smaller than pan on top of pudding to weigh down, keeping bread submerged. Chill for at least 1 hour and up to 2 days.
- Remove plate and plastic from top of pudding. Invert onto a plate. Release pan sides; remove pan and plastic.
BERRY SUMMER PUDDING
Got soft white bread? Berries? Good: you're all set to make this dessert, which can brighten even the warmest summer night. The making of this dish takes almost no time, but the pudding has to be refrigerated at least 6 hours or overnight. So make it up in the morning, have some fun in the sun and it will be ready for after dinner. Serve with heavy cream or ice cream.
Provided by Melissa Clark
Categories dessert
Time 6h20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- To make the pudding, combine berries, sugar and 1/3 cup water in a medium saucepan. Simmer over medium heat until sugar is completely dissolved and berries release their juices, 7 to 10 minutes. Stir in lemon juice. The sauce should be sweet, with a hint of tartness. Adjust with more sugar or lemon juice as needed. Stir in rosewater if using
- Spoon an even layer of berry syrup (not the berries themselves) in the bottom of an 8-inch loaf pan or a medium-size bowl. Line bottom of pan or bowl with a single layer of bread; cut bread into pieces as necessary to make it fit. Spoon 1/3 of the fruit on top of bread, making sure bread is completely coated; top with a layer of bread. Repeat twice more, alternating layers of fruit with layers of bread, ending up with bread as the top layer. Let mixture cool completely, then wrap pan tightly with plastic wrap. Place a light weight on top of the pudding. Refrigerate at least 6 hours or overnight.
- Run a knife around sides of summer pudding, then turn it over onto a plate to unmold. Serve in slices with cream or ice cream on top.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 1 gram, Carbohydrate 48 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 204 milligrams, Sugar 26 grams, TransFat 0 grams
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
SUMMER PUDDING
This quintessentially British pud, packed with juicy summer berries, is so much easier than it looks, perfect for beginners
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner
Time 30m
Number Of Ingredients 7
Steps:
- Bring out the juices: Wash fruit and gently dry on kitchen paper - keep strawberries separate. Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves - stir a few times. Bring to a boil for 1 min, then tip in the fruit (not strawberries). Cook for 3 mins over a low heat, stirring 2-3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Put a sieve over a bowl and tip in the fruit and juice.
- Line the bowl with cling film and prepare the bread: Line the 1.25-litre basin with cling film as this will help you to turn out the pudding. Overlap two pieces of cling film in the middle of the bowl as it's easier than trying to get one sheet to stick to all of the curves. Let the edges overhang by about 15cm. Cut the crusts off the bread. Cut 4 pieces of bread in half, a little on an angle, to give 2 lopsided rectangles per piece. Cut 2 slices into 4 triangles each and leave the final piece whole.
- Build the pud: Dip the whole piece of bread into the juice for a few secs just to coat. Push this into the bottom of the basin. Now dip the wonky rectangular pieces one at a time and press around the basin's sides so that they fit together neatly, alternately placing wide and narrow ends up. If you can't quite fit the last piece of bread in it doesn't matter, just trim into a triangle, dip in juice and slot in. Now spoon in the softened fruit, adding the strawberries here and there as you go.
- Let flavours mingle then serve: Dip the bread triangles in juice and place on top - trim off overhang with scissors. Keep leftover juice for later. Bring cling film up and loosely seal. Put a side plate on top and weight down with cans. Chill for 6 hrs or overnight. To serve, open out cling film then put a serving plate upside-down on top and flip over. serve with leftover juice, any extra berries and cream.
Nutrition Facts : Calories 248 calories, Fat 1 grams fat, Carbohydrate 57 grams carbohydrates, Sugar 43 grams sugar, Fiber 9 grams fiber, Protein 6 grams protein, Sodium 0.45 milligram of sodium
SUMMER BERRY PUDDING
Provided by Michael Chiarello : Food Network
Categories dessert
Time P1DT15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Special Equipment: Cheesecloth; heavy can or weight
- Coarsely chop the strawberries and put them and the other berries in a sauce pan. Add the sugar and salt and cook over high heat until the berries are heated and just giving up there juices. About 5 minutes. Remove from heat and cool.
- In a blender, puree the simple syrup with 2 pints of raspberries until smooth. Set aside.
- Line a 2-quart pudding mold or deep bowl with cheesecloth. Dip both sides of some of the bread slices in the raspberry puree and arrange around the sides and bottom of the mold. Soak the remaining slices in the berry puree and layer with the cooked berries. Repeat and end with a bread layer on top.
- Using a plate that fits just inside the top of the mold, place it on top of the pudding. Put the mold in a pan and weight the plate. Refrigerate the pudding overnight.
- To serve, un-mold the pudding onto a serving platter, remove the cheesecloth and serve with scoop or two of vanilla ice cream. Sprinkle a little salt on top of ice cream for that hand-churned affect of homemade ice cream.
SUMMER BERRY PUDDING
Steps:
- In a large saucepan, add the fruit (reserving a few berries for garnish). Add the sugar and cook until the fruit is starting to release some liquid, is tender and beginning to burst, but still holds its shape, about 5 minutes.
- Line a large 6-cup pudding bowl with plastic wrap, allowing lots of overhang.
- Remove the crusts from 10 to 12 slices of bread. Press the bread slices briefly in the juices at the top of the berries in the pot then lay them into the bowl, juice-side down, ensuring there are no spaces. Use smaller pieces to overlap or close gaps in spaces, as needed.
- Remove the berries from the heat, and cool slightly. Using a slotted spoon, spoon the fruit into the bread-lined bowl, and top with a final layer of bread and spoon a bit more of the juices over the top to color the top layer of bread evenly. Reserve the remaining cooking juices for serving. Cover with the plastic wrap and place a plate over the top. Add a large heavy can or a 2-pound weight to the plate and let sit at least 8 hours, or overnight, refrigerated.
- On serving, whip the cream until soft peaks just begin to form. Add the sugar and whip until almost stiff.
- Gently invert the bowl onto a large serving dish, shaking it lightly to loosen. Peel the plastic wrap off, and spoon the reserved juice all over, to soak any bits of bread that still look white. Serve with a bowl of whipped cream on the side, or cut individual wedges, and add a dollop of cream and a berry or two for garnish.
BERRY SUMMER PUDDING FROM WOMAN'S WORLD 6/22/09
Very easy summer treat! For an extra treat, stir 2 Tbsp orange-flavored liqueur, such as Grand Marnier, into the pureed berry mixture.
Provided by PMHawk
Categories Gelatin
Time 15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Coat 2-1/2 quart (7 1/2"x3") souffle dish with cooking spray; line with plastic wrap leaving 6" overhang.
- Cut the angel food cake into 16 pieces; reserve. Stir 2 pkgs jello into 1 1/2 cups boiling water until dissolved; stir in 1 1/2 cups white grape juice.
- Toss 8 cups assorted berries with jello (cut the strawberries into quarters).
- In a blender, puree 1/4 of berry mixture; stir back into jello mixture.
- With slotted spoon transfer 1/2 the berry mixture to dish.
- Top with 1/2 the cake slices in even layer; press down.
- Repeat with remaining berry mixture and cake. Pour any remaining liquid over pudding; fold over plastic wrap. Place 7" plate over pudding; top with heavy can.
- Refrigerate at least 6 hours or overnight.
- Open plastic wrap and invert pudding onto plate; remove plastic wrap.
- If desired, garnish with whipped topping, berries and mint.
SUMMER PUDDING WITH RUM WHIPPED CREAM
This is another recipe from Barefoot Contessa and they are old recipes and I am afraid of losing them. She cooks with such ease and "je ne sait pas quois!" Everything seems effortless! If you don't make this in the summer(up North and West) the price would be too, too steep -- as it is the berries are pricey. Let it stay in the refrigerator overnight.
Provided by Manami
Categories Dessert
Time 23m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium low heat for 5 minutes.
- Add 2 cups of the raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer and simmer for a minute.
- Off the heat, stir in the remaining raspberries and the frambroise.
- Slice the bread in 1/2" thick slices and remove the crusts.
- In the bottom of a 7-1/2" round by a 3" high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture.
- Arrange slices of bread in a pattern(this will become the top when it is unmolded) and then add more berry mixture to saturate.
- Continue adding bread, cutting it to fit the mold, and berries.
- Cover the pudding with plastic wrap and refrigerate over night.
- Just before serving, run a knife around the outside of the pudding and unmold it upside down on a serving plate or cake platter.
- RUM WHIPPED CREAM:.
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment.
- When it starts to thicken, add the sugar, vanilla and rum.
- Continue to whip until it forms stiff peaks.
- Now, fold in almonds.
- Serve cold.
- Serve the pudding in wedges with rum whipped cream, delicious!
SUMMER PUDDING
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 12h25m
Number Of Ingredients 9
Steps:
- Line the bottom of a 2- to 2 1/2-quart bowl with bread, tearing bread as necessary to completely cover bottom without overlapping. Halve remaining bread slices lengthwise. Line sides of bowl with overlapping bread slices (reserve some for covering the top); trim bread flush with top of bowl.
- Combine berries, sugar, cinnamon, and 1/4 cup water in a large saucepan. Cook over medium-high heat, gently stirring a few times, just until berries start to soften and currants begin to burst and release their juices. Do not let mixture boil. Remove from heat. Let cool 10 minutes.
- Pour berry mixture into bowl and cover with a single layer of remaining bread slices, tearing bread as necessary to fill in any gaps. Place a round dish or pan slightly smaller than the diameter of the bowl on top of bread, and press down on plate until juices rise to surface. Place a heavy can or other weight on top of plate. Transfer to refrigerator and let chill at least 12 hours and up to 1 day.
- Remove weighted plate from basin. Run a thin knife around edge between bread and bowl. Invert onto a rimmed serving plate and lift bowl to release pudding. Stir together mascarpone and cream in a bowl until smooth, then whisk to soft peaks. Cut pudding into wedges and serve with whipped mascarpone cream.
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VERY BERRY SUMMER PUDDING RECIPE | MYRECIPES
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5/5 (2)Total Time 13 hrs 15 minsServings 6-8
- Stir together first 6 ingredients in a large, heavy stainless steel saucepan; let stand 30 minutes, stirring occasionally. Add 1/2 cup water, and cook over medium-low heat, stirring occasionally, 8 to 10 minutes or just until berries begin to break down and release their juices. Remove from heat, and stir in orange liqueur; cool 20 minutes.
- Line a 2-qt. soufflé dish with plastic wrap. Spoon 1 cup berry mixture into prepared dish, spreading to cover bottom. Arrange ladyfingers in a single layer on berry mixture, pressing together and trimming as needed to fit snugly and cover berry mixture. Repeat layers twice, dividing remaining berry mixture evenly between layers.
- Cover loosely with plastic wrap, and place a small plate (approximately the same diameter as the inside of the dish) directly on top. Place 2 or 3 heavy cans on plate, and chill 12 hours. Unmold pudding onto a serving plate.
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