English Summer Pudding Recipes

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SUMMER PUDDING



Summer pudding image

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

300g strawberry
250g blackberry
100g redcurrant
500g raspberry
OR 1.25kg/2lb 12oz mixed berries and currants of your choice
175g golden caster sugar
7 slices day-old white bread, from a square, medium-cut loaf

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 PUDDING



Summer Pudding image

Provided by Food Network

Categories     dessert

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 10

10 to 15 thin slices thin white bread, crusts removed
1/2 cup thawed frozen apple juice concentrate
1 1/2 cups raspberries
1 1/2 cups red currants or other berry
2 cups strawberries, hulled, quartered if large
1/2 cup cranberries
1 cup blueberries
1 teaspoon powdered gelatin
1/8 cup cold water
1 cup cold heavy cream, optional

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.

EASY ENGLISH SUMMER PUDDING



Easy English Summer Pudding image

Enjoy summer on a plate with this easy to make Summer Pudding, the quintessential British dessert for the summer made with luscious, fresh berries.

Provided by Elaine Lemm

Categories     Dessert

Time 12h25m

Yield 4

Number Of Ingredients 5

2 tbsp. water
5 oz./150 g caster sugar
1 lb./450 g summer fruits (as available, washed and mixed)
4 to 6 oz./100 to 150 g white bread (sliced and crusts removed)
2 cups whipped cream (or custard)

Steps:

  • Gather the ingredients.
  • Stir the water and sugar together and bring to a gentle boil. Add all the berries and fruits except the strawberries. Stew the fruits very gently and not for too long. They should simply be softened but still retain their shape. Once you feel they are ready put them to one side (juice and all) and leave to cool.
  • Cut the slices of bread into half-each half into triangles. They do not all have to match perfectly; you will use these to line a 1 1/2-pint (700-milliliter) pudding.
  • Start by lining your pudding basin with cling film. Then continue by dipping a couple of triangles in the juices of the stewed fruits . Lay these in the bottom of the dish and then continue the same way but lining the sides of the basin with bread slices ensuring there are no gaps.
  • Once completed, fill with the stewed fruits including the strawberries. Cover the top with more juice dipped bread slices. Make sure not to add too much of the juices from the fruits as this may cause the bread to lose its shape. There must be enough to soak into the bread, though.
  • Place a saucer on the top of the basin and weigh down with something heavy like a tin of tomatoes or beans is ideal. Place in the refrigerator and leave overnight.
  • The next day, turn the pudding out onto a pretty serving plate and serve with either the whipped cream or make some lovely custard sauce . If you are lucky enough to have scorching sunny weather, then serve with ice cream.
  • Enjoy.

Nutrition Facts : Calories 498 kcal, Carbohydrate 100 g, Cholesterol 72 mg, Fiber 3 g, Protein 10 g, SaturatedFat 3 g, Sodium 329 mg, Sugar 58 g, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 0 g

SUMMER PUDDING WITH BLUEBERRIES AND RASPBERRIES



Summer Pudding with Blueberries and Raspberries image

A little easy preparation, plus time, yields a gorgeous old-fashioned English dessert that showcases summer berries in the most glorious way. The bread retains a bit of its texture and absorbs all the natural juices exuded by the berries for a cool, smooth intensity.

Categories     Dessert     Blueberry     Raspberry     Summer     Chill     Gourmet     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1 unsliced rectangular loaf of brioche or good-quality firm white bread such as Pullman (1 pound), crusts discarded
4 cups blueberries (1 pound)
5 cups raspberries (18 ounces)
1 cup sugar
1 teaspoon fresh lemon juice
Equipment: a deep 2 1/2-quart bowl (preferably 8 inches in diameter across top and 3 inches across bottom); a platter with a lip
1 platter with a lip
Accompaniment: lemon verbena ice cream

Steps:

  • Cut bread into 14 (1/2-inch-thick) slices. Cut out a 3-inch round from 1 slice and put in bottom of bowl. Line side of bowl with 10 slices, overlapping them slightly.
  • Bring berries, sugar, and lemon juice to a boil in a heavy medium saucepan over medium heat, then simmer, stirring occasionally, until berries collapse and release their juices, about 8 minutes. Spoon fruit into a sieve set over a bowl and let drain 15 minutes. Spoon drained fruit into bread-lined bowl (reserve juices) and cover completely with remaining bread, cutting bread to fit.
  • Pour juices evenly over bread, making sure all bread is saturated. Cover pudding directly with a piece of wax paper and place a 7-inch plate, upside down, on top of paper. Put a 1- to 1 1/2-pound weight (such as a large can) on plate and chill at least 8 hours.
  • Remove weight, plate, and wax paper and invert platter over bowl, then invert bowl onto platter. Carefully unmold.

ENGLISH PUDDING



English Pudding image

Provided by Food Network

Categories     dessert

Time 4h20m

Yield 8 to 10 servings

Number Of Ingredients 27

1 pound raisins
1 pound currants
1 pound golden raisins
1 pound bread crumbs
1 pound brown sugar
8 ounces suet
4 ounces mixed candied citrus peel
4 ounces glace cherries, chopped
4 ounces almonds, chopped
1 lemon, grate rind
1 orange, grate rind
1 carrot, peeled and grated
1 apple, peeled and grated
2 tablespoons ground almonds
1 tablespoon all-purpose flour
1 teaspoon mixed spice
Pinch salt
6 to 8 eggs
5 ounces maple syrup
10 ounces stout beer (bottle) or dark beer (recommended: Guinness)
5 ounces brandy
5 ounces sherry
3 tablespoons confectioners' sugar, sifted
2 sticks butter
1/4 cup sugar
3 tablespoons brandy
1/4 cup cognac

Steps:

  • In a large bowl, mix fruits and dry ingredients first. Then mix with lightly beaten eggs and liquids. Grease the bottom of a bowl large enough to hold pudding and press mixture into it. Place waxed paper over the top and then foil over that, crimping it around the edges to keep firm. Either steam for 2 hours in pressure cooker with about 2 inches water or put in pan with water on the stove and steam for 4 hours. Keep checking water in pan to prevent burning. Store well wrapped for 3 to 4 months.
  • To make the brandy cream, add butter, sugar and brandy in a stand mixer and mix on high speed for 1 to 2 minutes.
  • Steam for 1 hour before serving, then release the pudding mold into the center of a plate. Sprinkle confectioners' sugar. Warm 1/4 cup of cognac in a small pot. Cup the cognac in a large basting spoon until it flames, then pour the cognac over the pudding. Top with a dollop of the brandy cream. Slice and serve.

RASPBERRY SUMMER PUDDING (ENGLISH STYLE)



Raspberry Summer Pudding (English Style) image

For best results, you will need to make this divine dessert the day before you plan to serve it.

Provided by CRAZYCRASH

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 8h30m

Yield 3

Number Of Ingredients 5

1 ½ cups white sugar
1 tablespoon water
3 cups fresh raspberries
6 slices white bread
1 cup whipped cream

Steps:

  • In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly.
  • Line a 1 quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (canned goods work well), and refrigerate overnight.
  • The next day, remove plastic wrap, and invert onto a plate. Serve chilled, with whipped cream on the side.

Nutrition Facts : Calories 631.7 calories, Carbohydrate 142 g, Cholesterol 15.2 mg, Fat 6.8 g, Fiber 9.6 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 366.6 mg, Sugar 109.5 g

ENGLISH SUMMER PUDDING



English Summer Pudding image

Make and share this English Summer Pudding recipe from Food.com.

Provided by Mimi Bobeck

Categories     Summer

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 9

4 1/2 coarsely chopped peeled ripe fresh peaches (about 1 3/4 lbs)
2 cups fresh raspberries
2 cups fresh blackberries
1/3 cup orange juice
1/4 cup sugar
3 tablespoons other orange-flavored liqueur or 3 tablespoons orange juice
1 teaspoon grated fresh lemon rind
1 angel food cake (10 inch round)
fresh raspberries or blackberry (optional)

Steps:

  • Combine first seven ingredients in a large saucepan, bring to a boil.
  • Reduce heat, simmer 10 minutes, stirring occasionally.
  • Set aside.
  • Cut cake into 1 inch thick slices; cut each slice in half diagonally to make 2 triangles.
  • Line the bottom and sides of a 3 quart straight sided glass bowl or trifle bowl with half of the cake pieces; spoon half of the peach mixture into cake-lined bowl.
  • Arrange half of remaining cake pieces over the peach mixture, and spoon remaining peach mixture over cake.
  • Top with remaining cake pieces.
  • Place plastic wrap on surface of cake pieces, and place a small plate on top of plastic wrap; place a one pound can on plate to press mixture.
  • Chill for 8 hours.
  • Remove plate and plastic wrap.
  • Garnish with additional fresh berries, if desired.

Nutrition Facts : Calories 273.4, Fat 0.8, SaturatedFat 0.1, Sodium 380, Carbohydrate 63.5, Fiber 4.9, Sugar 37.6, Protein 6

ENGLISH SUMMER PUDDING



English Summer Pudding image

Make and share this English Summer Pudding recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Dessert

Time 33m

Yield 8 , 8 serving(s)

Number Of Ingredients 8

1 1/4 cups sugar
juice and peel of 1 lemon
1 lb strawberry, washed and hulled if large, cut in half lengthwise
1/2 lb blackberry, washed
1/2 lb blueberries, washed
3/4 lb raspberries
15 -20 slices white bread, very thin such as pepperidge farm crusts trimmed
2 cups freshly whipped cream

Steps:

  • Cook sugar, lemon juice, peel, and 2 1/4 cups water in a saucepan over medium-high heat until sugar dissolves, about 2 minutes.
  • Reduce heat to medium, add strawberries, and poach for 2 minutes. Using a slotted spoon, transfer strawberries to a bowl. Poach blackberries in the same syrup for 30 seconds, then add to strawberries. Repeat with blueberries, then with half the raspberries. Add remaining raspberries to syrup and cook, mashing with spoon, until very soft, about 10 minutes. Discard peel. Cool syrup.
  • Use a pastry brush to lightly coat a deep 1-quart bowl with syrup. Cut 1 slice of bread to fit the bottom, dip it into syrup, and place in bowl. Dip additional bread slices into syrup and line sides of bowl, overlapping slightly.
  • Spoon about a third of mixed berries into bowl. Cut several more bread slices to make an even layer of bread over berries, then dip into syrup, arrange, and press down lightly. Repeat process twice, ending with a double layer of bread. Refrigerate remaining syrup.
  • Cover pudding with plastic wrap, place a plate on top, and weigh it down with two large cans. Place bowl on a plate (juice may seep out) and refrigerate for at least 8 hours. Invert pudding onto a platter (if pudding sticks, slide a knife around the edge) and serve cold with reserved syrup and whipped cream.

Nutrition Facts : Calories 352.9, Fat 5.6, SaturatedFat 2.4, Cholesterol 11.4, Sodium 340.3, Carbohydrate 73.1, Fiber 7.2, Sugar 43.2, Protein 5.6

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