Summer Berry Pudding Recipes

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SUMMER BERRY PUDDING



Summer Berry Pudding image

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

2 pints strawberries, hulled, quartered
2 pints blueberries
2 pints blackberries
2 pints raspberries
1 cup plus 2 tablespoons sugar
1 vanilla bean, split lengthwise
1 1-pound loaf brioche or challah bread, cut crosswise into 1" slices
6 tablespoons unsalted butter, room temperature
1/2 teaspoon ground cinnamon
Special Equipment
A 9"-10"-diameter springform pan

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.

SUMMER BERRY PUDDING



Summer Berry Pudding image

Provided by Chuck Hughes

Categories     dessert

Time 35m

Yield 6 servings

Number Of Ingredients 5

6 cups assorted summer fruit (like blueberries, strawberries, raspberries, and blackberries) plus more for garnish, well-rinsed and drained, and fresh or frozen cranberries, thawed
1 cup sugar (add more sugar if using cranberries or red or black currants)
1 loaf homemade-style, sliced white bread, crusts removed
1 pint heavy cream, for garnish
2 tablespoons brown sugar, for garnish

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.

SUMMER BERRY PUDDING



Summer Berry Pudding image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time P1DT15m

Yield 6 to 8 servings

Number Of Ingredients 11

2 cups strawberries, cleaned
2 cups raspberries
1 cup blueberries or blackberries
1 cup sugar
Pinch salt
1/2 cup simple syrup
2 cups raspberries
Pinch of salt
10 to 15 slices sourdough bread, crust removed
1 pint vanilla ice cream
Sea salt

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 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

BERRY SUMMER PUDDING



Berry Summer Pudding image

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

3/4 pounds mixed berries (about 6 cups)
1/2 cup sugar, or to taste
1 tablespoon freshly squeezed lemon juice, or to taste
Few drops of rosewater (optional)
10 to 12 slices soft white bread, crusts removed
Heavy cream or ice cream, for serving

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

SUMMER PUDDING



Summer Pudding image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 12h25m

Number Of Ingredients 9

1 day-old loaf firm, good-quality white bread (about 1 pound), sliced 1/2 inch thick, crusts removed
1 1/2 pounds fresh raspberries (about 6 cups)
3/4 pound fresh red currants (about 2 cups), stems removed
1/2 pound fresh blackberries (about 2 cups)
1 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon coarse salt
3/4 cup mascarpone (6 ounces)
1 cup heavy cream

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.

BERRY SUMMER PUDDING FROM WOMAN'S WORLD 6/22/09



Berry Summer Pudding from Woman's World 6/22/09 image

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

1 (10 ounce) angel food cake
2 (3 ounce) packages strawberry flavored Jello gelatin
1 1/2 cups water
1 1/2 cups white grape juice
8 cups assorted berries
whipped topping (optional)
mint (optional)
2 tablespoons Grand Marnier (optional)

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.

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

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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.
From cookingchanneltv.com
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SUMMER BERRY PUDDING RECIPE - FOOD.COM
2017-06-21 Recipe courtesy Chuck Hughes. 6 cups assorted summer fruit, plus more for garnish, well-rinsed and drained (like blueberries, strawberries, raspberries, and blackberries); fresh or frozen cranberries, thawed ; 1 cup sugar (add more sugar if using cranberries or red or black currants); 1 loaf homemade-style white bread (sliced, crusts removed); 1 pint heavy …
From food.com
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7 SUPER EASY SUMMER BERRY RECIPES - THE SPRUCE EATS
2021-07-23 Getty Images. Make the most of delicious summer berries with a super, simple and delicious Berry Sorbet. The Berry Sorbet Recipe uses liquid glucose, available from supermarkets or a pharmacy; the liquid glucose helps prevent the sorbet from freezing into a hard, solid mass. Use any berry -blackberry, strawberry, raspberry or summer currants, …
From thespruceeats.com
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SUMMER BERRY TRIFLE - ONCE UPON A CHEF
To begin, warm the raspberry jam in the microwave. Toss it with the berries and let it sit while you prepare the rest of the trifle. Beat the heavy cream until stiff peaks form, then set aside. In a large bowl, combine the softened cream cheese and Confectioners’ sugar. Beat until smooth and creamy, then beat in the vanilla.
From onceuponachef.com
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Top Asked Questions

What is summer berry pudding?
This homemade summer berry pudding is a refreshingly cold, syrupy, berry-juice-soaked bread filled with sweet and tart berries. The pectin in the berries helps it set and keep its shape after being released from your pudding basin or bowl.
How do you make a Christmas pudding with berries?
In a saucepan, add berries and sugar and bring to a simmer. Cook gently for about 10 minutes, just until sugar dissolves and berries release their juices. Fill the mold with the berries all the way to the top. (The pudding will be pressed and shrink a bit) Top the berries with more buttered bread slices until the entire pudding is encased.
How to make summer pudding with frozen fruit?
Fill the space with the Berry Mixture Cut a Piece of Bread to Cover the Top Cover with a plate or something heavy to weigh it down and press it together… Refrigerate for several hours or overnight Turn out onto a place…. Slice and eat! Kids Can Help Make Summer Pudding with Frozen Fruit
What is the best Berry to use for Christmas pudding?
Great berries to use include raspberries, strawberries, red and blackcurrants, damsons, and blackberries. The berry juice is also very important, so make sure your berries are ripe. You can also use a mix of frozen berries too, just make sure they are thoroughly defrosted before you use them. Use a good loaf of bread for the pudding .

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