SUMMER PUDDING
Provided by Food Network
Categories dessert
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- The day before you plan to serve the pudding, line a 2 quart mixing bowl with plastic wrap. Line the plastic wrap with the white bread slices, trimming to fit so that the pieces fit together neatly. Save enough bread to cover the top of the pudding.
- In a saucepan, combine the apple juice concentrate and all the berries. Bring the mixture to a boil and cook until the strawberries begin to soften, about 1 minute. Turn off the heat immediately.
- Stirring, dissolve the gelatin in the water, then add the mixture to the berries and stir to combine. Spoon into the bread-lined bowl. Cover with remaining bread slices, cover the bowl with plastic wrap, and slightly weight it down. Chill overnight.
- When ready to serve, whip the cream with an electric mixer at high speed until it forms soft peaks.
- Remove the pudding from the refrigerator and remove the plastic wrap. Carefully turn the pudding out onto a platter, remove the bowl and the plastic wrap. Serve in slices with whipped cream on top.
TOMATO SUMMER PUDDING
Steps:
- Cut a shallow X in the bottom of each tomato with a sharp paring knife and blanch tomatoes in 2 batches in a 5- to 6-quart pot of boiling water, 1 minute per batch. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel, beginning from scored end, with knife.
- While tomatoes are cooling, mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Halve tomatoes crosswise, discard cores, and scoop seeds into a fine-mesh sieve set over a bowl. Press on seeds to extract liquid, then discard seeds. Coarsely chop tomatoes, then coarsely purée in batches with strained tomato liquid in a blender or food processor.
- Heat 2 tablespoons oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic paste, stirring, until golden, about 1 minute. Remove skillet from heat and carefully add a small amount of puréed tomatoes near side of skillet (sauce will splatter and bubble vigorously). When bubbling subsides, add remaining purée, 1 3/4 teaspoons salt, and 1/2 teaspoon black pepper. Return skillet to heat and simmer, uncovered, stirring occasionally, 5 minutes. Cool sauce to room temperature, about 1 hour, then stir in vinegar.
- Trim crusts from bread slices, reserving crusts for another use. If using Pullman loaf, cut 4 slices in half diagonally, then cut 1 round from 1 more slice using cookie cutter. If using round loaves, square off 5 slices of bread from center of loaf and cut triangles and 1 round in same manner. Ladle 3/4 cup sauce into soufflé dish and spread to cover bottom. Line bottom of dish with bread in a pinwheel shape, putting round in center and fanning triangles around it, covering sauce completely (you may have 1 triangle left over). Ladle 1 1/4 cups sauce over bread layer, spreading evenly to cover. Cover sauce with more bread slices, trimming as necessary to fit in 1 layer in dish. Repeat layering 3 more times, using 1 1/4 cups tomato sauce each time and ending with bread. Cover top layer of bread with remaining sauce. Cover surface with plastic wrap, then top with a plate small enough to just fit inside dish. Weight pudding with 2 heavy cans (about 2 pounds total) and chill at least 12 hours.
- Remove weights and plate and run a thin knife around edge of dish. Invert a large plate over pudding and invert pudding onto plate. If any sauce remains in dish, spoon it over pudding. Cut into wedges, drizzle with olive oil, and serve chilled or at room temperature.
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.
SUMMER PUDDING
Steps:
- Place fruit in saucepan with sugar and cook gently for 3 minutes. Remove from heat. Line pudding basin with slices of bread, leaving no gaps. Fill with fruit, cover the top with more bread, to form lid. Cover with saucer and put weights on top, to press the bread down. Refrigerate for 12 hours or overnight. Turn out onto serving plate spoon over extra juice to cover any white part still showing. Serve with clotted cream or ice cream.
SUMMER PUDDING RECIPE BY TASTY
Here's what you need: raspberry, blackberry, blueberry, sugar, white breads, whipped cream, fresh mint
Provided by Rie McClenny
Categories Snacks
Time 6h30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Add the raspberries, blackberries, blueberries, and sugar to a medium saucepan over medium heat. Cook for 8-10 minutes, stirring occasionally, until the berries have softened but are still mostly intact and the sugar just dissolves. Remove the pan from the heat.
- Strain the berries through a fine-mesh sieve set over a liquid measuring cup. Add water as needed so you have 1½ cups (360 ml) of liquid total. Pour the liquid into a shallow dish. Reserve the fruit and the liquid.
- Trim the crusts off the bread. Cut the bread in half down the middle.
- Line a 2-quart bowl with enough plastic wrap to hang over the edges at least 4 inches (10 cm) all around.
- Dip a half slice of bread at a time in the reserved berry juice, then line the sides of the wrapped bowl, overlapping slightly. Some slices can hang over the side of the bowl. Line the center of the bowl once the sides are covered.
- Spoon the reserved berries into the center of the lined bowl. Fold the bread over the berries, then dip the remaining bread in the berry juice and cover the center, overlapping slightly. Pour any remaining juice over the pudding.
- Cover the pudding with the plastic wrap. Place a small plate on top and weigh down with a can. Refrigerate for at least 6 hours, up to overnight.
- When ready to serve, remove the plate and the can and peel back the plastic. Place a serving platter over the bowl and quickly flip both the bowl and platter over to invert the pudding. Remove the bowl and plastic wrap.
- Top the pudding with the whipped cream, more berries, and fresh mint leaves. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 426 calories, Carbohydrate 83 grams, Fat 6 grams, Fiber 7 grams, Protein 10 grams, Sugar 33 grams
EASY SUMMER PUDDING
A Traditional British Seasonal Pudding Re-creating dishes I remember with great fondness like my Grandmother's Trifle, Scrambled Eggs or Summer Pudding are only three from a long list of my favourites. The trifle is always popular at parties, and the scrambled egg (which took me years to perfect it to get it exactly like my Gran used to make) is always a hit when we have guests staying for breakfast. Summer Pudding is another that evokes fond memories. It is a dish I have grown up with and loved for many years. Going to the PYO (Pick-Your-Own) farms to get the fruit is a tradition me and my partner Tom still continue with our friends. Returning home (usually stuffed with the amount of strawberries eaten!), carefully preparing the fruit, and then the pudding and then having to wait for it to be ready before serving with fresh cream. This is a very easy dish to prepare and ideal for using any type of soft local seasonal fruits. There are many recipes out there for Summer Pudding and this is just my take on it.
Provided by Duncan H.
Categories Dessert
Time P1D
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Wash and prepare the fruits carefully.
- Place the water and sugar in a saucepan and heat gently until the sugar has dissolved.
- Add the fruits and cook gently for a few minutes - do not boil rapidly.
- Allow the mix to cool and check for sweetness - add more sugar if required.
- Take 8 individual pudding moulds and line with cling film.
- Remove the crusts from the bread.
- Take 8 slices of the bread and cut them in half to form oblongs.
- Line the insides of the moulds with the oblongs.
- On 2 slices cut them into quarters to make squares to line the bottom of the moulds - there should not be any gaps.
- Spoon carefully into the moulds the fruit mixture to the top.
- Keep back some of the juice from the fruits.
- With the remaining bread cut out circles big enough to cover the whole of the mould.
- Place the bread lids on top and fold over the cling film.
- Place the moulds on a tray and place another tray on top.
- Place weights on top of the tray and refrigerate the puddings over night.
- Turn out the puddings and remove the cling film.
- With a pastry brush give the puddings a gentle coat of the saved juices of the fruit. If there are any white bits still showing this will cover them up.
- Serve chilled with pouring cream.
Nutrition Facts : Calories 296, Fat 2.4, SaturatedFat 0.4, Sodium 384.8, Carbohydrate 65, Fiber 5.9, Sugar 29.9, Protein 5.8
SUMMER PUDDING
Provided by Christopher Idone
Categories dessert
Time P1DT1h15m
Yield Six or more servings
Number Of Ingredients 9
Steps:
- Place the berries and sugar in a medium-sized bowl and macerate lightly. Set aside for one hour or until the berries have given off about three-quarters of a cup of juice.
- Cut the bread into half-inch slices and remove the crusts. Then cut the bread into 2-inch fingers. Line the sides of a two-quart souffle dish with the bread and fill in the bottom tightly, cutting the slices to fit as needed.
- Combine the berry juice with the liqueur in a small bowl and brush the bread lining with the berry mixture, just until damp.
- Whip the cream and gently fold into the mashed berries with the zest. Spoon the mixture into the souffle dish and cover the top with the bread to form a lid. Brush with the juice mixture, just until damp. Cover with plastic wrap.
- Set a plate on top of the pudding that will just fit inside the souffle dish to lightly weigh it down. Refrigerate for 24 hours.
- When ready to serve, remove the plate and invert the souffle dish onto a serving dish and serve.
Nutrition Facts : @context http, Calories 508, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 25 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 14 grams, Sodium 410 milligrams, Sugar 14 grams, TransFat 0 grams
SUMMER PUDDING
Provided by Amanda Hesser
Categories weekday, dessert
Time 8h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, stir together nectarines, sugar and 1/3 cup water. Bring to a boil and cook for 5 minutes, stirring occasionally. Fold in raspberries and blackberries and cook until juices are thickened, at least three minutes. Taste and add more sugar if necessary. Pour into a large bowl and let cool.
- Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap. When fruit is cool, cover base of pan with layer of brioche, cutting it to fit. Spoon 1/3 of the fruit on top. Cover with layer of brioche. Repeat, ending with fruit. Lay a piece of plastic wrap on top, then another loaf pan containing 2 to 3 pounds of weights (soup cans work well). Chill overnight.
- When ready to serve, whisk together the crème fraîche, mascarpone and honey. Spoon into a serving bowl to be passed at the table. Remove weights, pan and top layer of plastic wrap from pudding. Unmold onto a serving plate with a lip so juices do not spill. Slice and serve.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 5 grams, Carbohydrate 61 grams, Fat 15 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 234 milligrams, Sugar 33 grams
SUMMER PUDDING
There was an expression-"too good to use"-at a certain well-known restaurant where I used to work. One of the cooks coined the phrase to describe what we, the pastry people, would do: hoard beautiful fruits and berries, buying much more than we could possibly use. We considered the fruits so precious that we'd hold off using them, waiting for something very special or just the right moment. Eventually, though, we'd find ourselves with a glut on our hands and had to scramble to use up our stash before it went bad. If you find yourself in a similar position or if you're just looking for the great summer dessert loaded with lots of juicy berries, this is it. And if anyone says your summer pudding looks too good to eat, don't believe them. Just dig right in.
Yield makes 8 servings
Number Of Ingredients 6
Steps:
- In a large saucepan over low heat, gently warm the berries, red currants, and sugar. Cook until the berries soften and release their juices, about 10 minutes. Remove from the heat and stir in the kirsch or lemon juice. Let cool, stirring occasionally to encourage juiciness.
- Line a 1 1/2-quart (1.5-liter) soufflé dish or a deep bowl of similar size with plastic wrap. Line the bottom and sides with a single layer of bread slices, trimming the slices as needed to fit snugly against each other. Ladle half of the berries and their juice into the bread-lined dish and distribute them evenly.
- Arrange a single layer of bread slices over the berries, trimming to fit. Add the remaining berries and juice, then cover with a final layer of bread.
- Cover with plastic wrap pressed directly on the surface of the pudding, cover with a plate slightly smaller in diameter than the dish, and place a fairly heavy object (such as a large can of tomatoes) on the plate to weigh the pudding down. Refrigerate overnight.
- The next day, remove the plastic wrap and invert the pudding onto a plate. Lift off the dish or bowl and the plastic used to line it.
- Serve with whipped cream (page 239). Depending on how juicy the berries were that you used to make the pudding, you may wish to have some additional lightly sweetened berries or Raspberry Sauce (page 246) on hand to douse any unsoaked areas.
- The pudding, in its mold, will keep in the refrigerator for up to 2 days.
- Because red currants add a distinctive bit of tang, they are an important addition to this dessert and they're worth seeking out. But they can be difficult to find. If so, use another pint of raspberries in their place.
- You can use frozen unsweetened berries in place of the fresh ones.
CALIFORNIA SUMMER PUDDING
A delightful fruit pudding for the height of the August sweet season. Pretty and good for you too! Created by Russ Parsons and originally published in the LA Times. Another recipe of the week in The Week magazine. You can experiment with other fruits too, such as different berries or plums. Needs to be refrigerated 12 hours, so plan ahead (included as cooking time).
Provided by Kumquat the Cats fr
Categories Dessert
Time 12h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Trim crusts from the bread and cut it into roughly 1/3 inch slices if not already sliced. Stack and cut them in half diagonally to make triangles.
- Line a 6 cup mold or bowl with plastic wrap, fitting the wrap tightly into the corners. Make sure you have a plate small enough to fit just inside the rim of the bowl or, if not, cut a stiff cardboard circle to fit and wrap in aluminum foil.
- Piece together the bread slices in a single layer so they completely line the bowl. There should be no gaps. Whereever the bread overlaps, press the edges together tightly. Trim bread if it reaches over the top of the bowl.
- Cut a shallow "X" in the base of each peach and dunk in rapidly boiling water until the peel starts to come loose - 20 seconds to 1 minute - depending on ripeness of peach. Remove and rinse under cold water. If the peel doesn't come off easily, return to boiling water briefly. Pit and cut into chunks.
- Combine the fruit and sugar in a saucepan and warm over medium heat. Cook just until the fruit begins to soften and relase its juice, about 3 or 4 minutes. Stir in brandy.
- Spoon the fruit into the bowl; there should be enough that it mounds a little above the lip. Place a sheet of plastic wrap loosely across the top, then place the plate or cardboard circle on top. Press gently and put a heavy can on top. Refrigerate at least 12 hours.
- When ready to serve, remove plate and top layer of plastic wrap. Place a serving plate on top of the bowl and invert. If the pudding resists unmolding, hold the plastic wrap and jiggle gently until it unmolds cleanly. Remove the plastic wrap lining and serve with yogurt or whipped cream.
Nutrition Facts : Calories 177, Fat 1.8, SaturatedFat 0.8, Cholesterol 5, Sodium 18.2, Carbohydrate 34.7, Fiber 4.7, Sugar 30.7, Protein 3.1
More about "california summer pudding recipes"
SUMMER PUDDING - RECIPE - FINECOOKING
From finecooking.com
TOP SUMMER PUDDING RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY ENGLISH SUMMER PUDDING RECIPE - THE SPRUCE EATS
From thespruceeats.com
CALIFORNIA SUMMER PUDDING RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 6-8Estimated Reading Time 7 minsCategory DESSERTSTotal Time 25 mins
- Trim the crusts from the bread and if it has not been sliced, cut it in roughly one-third-inch slices. Stack the slices and cut them in half diagonally to make triangles.
- Line a 6-cup mold or bowl with plastic wrap, fitting the wrap tightly into the corners. Make sure you have a plate small enough to fit just inside the rim of the bowl. If not, cut a stiff cardboard circle that will fit and wrap it in aluminum foil (to be used in Step 6).
- Piece together the bread slices in a single layer so they completely line the bowl. There should be no gaps, but the fit doesn't have to be exact -- wherever the bread overlaps, simply press the edges together tightly. Trim the bread where it comes over the top of the bowl.
- Cut a shallow "X" in the base of each peach, and then dunk the peaches in rapidly boiling water until you see the peel start to come loose at the cut -- about 20 seconds to 1 minute, depending on the ripeness of the fruit. Remove the peaches from the water and rinse under cold running water. The peels should slip off easily; if they don't, return the fruit briefly to the boiling water. Pit the peaches and cut them into chunks.
TASTE DISNEY'S LUSCIOUS SUMMER BERRY DESSERT WITH THIS RECIPE!
From insidethemagic.net
RECIPE: CALIFORNIA SUMMER PUDDING – BALTIMORE SUN
From baltimoresun.com
SUMMER PUDDINGS - PINCH OF NOM
From pinchofnom.com
CALIFORNIA SUMMER PUDDING - RECIPES LIST
From recipes-list.com
EASY SUMMER DESSERTS FEATURING CALIFORNIA INGREDIENTS
From california.com
CHUBBY BUNNY RECIPES: CALIFORNIA SUMMER PUDDING
From chubbybunnyrecipes.blogspot.com
SUMMER PUDDING RECIPE | MYRECIPES
From myrecipes.com
BEST PEACH AND BERRY SUMMER PUDDING RECIPES - FOODNETWORK.CA
From foodnetwork.ca
SUMMER PUDDING RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CALIFORNIA SUMMER PUDDING | RECIPE | SUMMER PUDDING, RECIPES ...
From pinterest.ca
SUMMER PUDDING RECIPE - LOS ANGELES TIMES
From latimes.com
OUR 29 BEST CALIFORNIAN RECIPES, FROM ROADSIDE TACOS TO ... - SAVEUR
From saveur.com
BREAD AND BERRIES: CLASSIC SUMMER PUDDING. - KING ARTHUR BAKING
From kingarthurbaking.com
SUMMER PUDDING RECIPE | MYRECIPES
From myrecipes.com
SUMMER PUDDING RECIPE | RECIPE | SUMMER PUDDING, RECIPES, …
From pinterest.com
BAREFOOT CONTESSA | SUMMER PUDDING!
From barefootcontessa.com
RECIPE: CALIFORNIA SUMMER PUDDING - CAPITAL GAZETTE
From capitalgazette.com
SUMMER PUDDING WITH RUM WHIPPED CREAM | RECIPES - BAREFOOT …
From barefootcontessa.com
SUMMER PUDDING | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
NO-BAKE SUMMER PUDDING RECIPE (WITH FROZEN FRUIT)
From rachelsrecipepantry.com
SUMMER PUDDING - CAROLINE'S COOKING
From carolinescooking.com
SUMMER PUDDING RECIPE | RECIPE | SUMMER PUDDING ... - PINTEREST.CA
SUMMER PUDDING RECIPE | EATINGWELL
From eatingwell.com
RECIPE: CALIFORNIA SUMMER PUDDING – GROWTHSPOTTER
From growthspotter.com
SUMMER PUDDING - WELCOME TO IRISH AMERICAN MOM'S RECIPES AND …
From irishamericanmom.com
RECIPE - SUMMER FRUIT TART | COSTCO
From costco.ca
RECIPE DETAIL PAGE | LCBO
From lcbo.com
SUMMER PUDDING RECIPE CARD : AMAZON.CA: HOME
I MADE THIS NO-BAKE CHEESECAKE WITH PUDDING FROM 1972—IT'S …
From tasteofhome.com
SUMMER PUDDING RECIPES - PESTO RAVIOLI
From pesto-ravioli.blogspot.com
RECIPE: CALIFORNIA SUMMER PUDDING – DAILY PRESS
From dailypress.com
SUMMER PUDDING CAKE RECIPE
From msn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love