Simple Summer Pudding Recipes

SUMMER PUDDING

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

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.

SIMPLE SUMMER PUDDING

Steps:

• Mix the first 3 ingredients and leave for 5-10 mins. If you're using defrosted fruit, tip in some of the juice, too. Meanwhile, line a 1.2 litre pudding basin with cling film, leaving an overhang. Cut a circle of bread to fit the base, then quarter the rest.
• Drain the juices from the soaked fruit into a bowl, dip the bread in until soaked. Layer up the fruit and bread, pour over the remaining juices and cover with the overhanging cling film - weigh down with a small plate and a couple of cans. Chill in the fridge for 10 mins or until ready to eat. Serve with single cream.

SUMMER PUDDING

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.

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

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.

SUMMER PUDDING RECIPE BY TASTY

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!

QUICK SUMMER PUDDING

Steps:

• Using separate saucepans, cook the berries with one-half cup sugar each for five minutes, or until soft.
• Line a two-and-a-half quart pudding bowl with the bread slices, leaving no gaps in between for the juices to run out. Put in a layer of the raspberry mixture, then the blueberry and blackberry, alternating until the bowl is full. Do not pour in all the fruit juice; reserve it to patch up any white spots on the bread later.
• Cover the pudding with the remaining bread and top with a plate that just fits inside the bowl. Put weights on top and refrigerate at least six hours, until an hour before you're ready to eat.
• Turn the pudding upside down onto a round serving dish. Patch up any white spots with the remaining fruit juice. Decorate with berries and serve. Pass the cream separately.

SUMMER PUDDING

Steps:

• Remove the crusts from the bread. Arrange the slices, trimming them to shape where necessary, to line the inside of a two-quart mixing bowl completely. Reserve enough remaining bread to cover the top.
• Place one cup of the sugar in a heavy saucepan over low heat and stir in the lemon juice. When the sugar has dissolved, gently stir in the berries and cook just until they have started giving up their juices, about 5 minutes. The berries should be soft but still hold their shape and be in a rich purplish syrup. Taste the syrup and, if necessary, add additional sugar.
• Use a slotted spoon to transfer the berries to the bread-lined bowl. Pour all but one-half cup of the syrup over the berries. The bowl should be nearly full. Cover the top with the reserved bread, then place a piece of plastic wrap loosely over the top.
• Put a china plate that will fit into the bowl on top, then weight it down with something heavy like a two-pound can of tomatoes. Some of the juices will begin to ooze up.
• Place the weighted pudding in the refrigerator at least eight hours. Refrigerate the reserved syrup as well.
• Just before serving run a knife around the inside of the bowl and unmold the pudding onto a plate that has enough of a rim to catch any excess syrup. Use the reserved syrup to paint any places where the syrup has not completely soaked through the bread. Serve with whipped cream on the side.

SUMMER PUDDING

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:

• 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.

EASY SUMMER PUDDING

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.