Double Berry Summer Puddings Food

SUMMER PUDDING

Steps:

• Combine berries and caster sugar in a large saucepan over low heat and stir occasionally until juices are released and sugar is dissolved (5-6 minutes). Strain through a sieve into a bowl and reserve berries and liquid separately.
• Butter and sugar a 2-litre pudding bowl. From one bread slice, cut out a round large enough to fit pudding bowl base, brush with berry liquid and place brushed-side down in bowl. Cut 8 bread slices in half diagonally to form triangles and cut remaining slices in half vertically to form rectangles. Brush one side of each slice with berry liquid. Snugly line side of bowl with slices, brushed-side down, starting with a rectangle and 2 triangles. Repeat with remaining bread, overlapping to fit and fill gaps (reserve 8 triangles for the top; there may be some bread slices left over). Spoon berries into centre and press gently down to level, then spoon half the remaining berry liquid over, ensuring bread edges are soaked. Arrange reserved bread triangles on top, overlapping to cover. Pour remaining berry liquid over, weight with a small plate and refrigerate until firm and flavours develop (overnight).
• Whisk cream and vanilla seeds in a bowl to combine and set aside. Turn out pudding onto a serving plate, top with remaining berries, dust with icing sugar and serve with vanilla cream.

DOUBLE BERRY LEMON DESSERT

Steps:

• In a small bowl, combine cake mix and water; beat on low speed for 30 seconds. Beat on medium for 1 minute. Pour into an ungreased 11x7-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown and entire top appears dry. Cool completely, about 40 minutes., In a small bowl, whisk milk and pudding mix. In a small bowl, beat cream cheese until smooth; beat in pudding mixture until blended. Run a knife around sides of pan. Remove cake and cut horizontally into two layers. Place bottom layer on a serving plate; spread with half of pudding mixture. Top with remaining cake layer and pudding mixture., In a small bowl, combine the raspberries, blackberries and sugar. Serve with cake. Refrigerate leftovers.

ENGLISH SUMMER PUDDINGS

Steps:

• Combine strawberries and sugar in a large straight-sided skillet over medium heat. Cook until berries release their juices and sugar dissolves, about 5 minutes. Add blueberries, raspberries, and blackberries, and cook until they release their juices but still hold their shape, about 5 minutes; the mixture will look like a thick soup. Remove from heat, and transfer to a mixing bowl to cool. Stir in lemon juice and salt.
• Line six 1/2-cup ramekins with plastic wrap. Cut a circle to the diameter of a ramekin from each slice bread.
• Spoon 2 tablespoons of the berry mixture into each ramekin. Dip six circles of bread into the bowl of berries, one at a time, saturating them; place one in each ramekin. Cover with 2 tablespoons more of the berry mixture. Continue until you have three layers of bread and berries, ending with bread. If there is not enough juice to saturate all the bread, press remaining berries through a coarse sieve to yield more juice. When complete, bread and berries should be brimming over the tops of the ramekins.
• Arrange ramekins in a shallow baking pan, cover with plastic wrap, and place a board on top large enough to cover them all. Weight the board with heavy cans (about 5 pounds), and refrigerate overnight.
• To serve, combine cream, vanilla, and confectioners' sugar in a chilled metal bowl; whip until stiff but soft, 2 to 3 minutes. Remove top layer of plastic wrap, and invert puddings onto plates; remove ramekins. Serve with a dollop of whipped cream.

GRILLED SUMMER BERRY PUDDING

Steps:

• Preheat the grill to high. Lay the slices of bread slightly overlapping in a shallow flameproof dish. Sprinkle about 2 tbsp of the sugar in an even layer over the bread and grill for about two minutes until the bread is toasted and the sugar is just starting to caramelise. Mix the cornflour into the fromage frais.
• Pile the fruit down the middle of the bread and sprinkle with 1 tbsp of the sugar. Drop spoonfuls of the fromage frais mixture on top, then sprinkle the rest of the sugar over evenly.
• Put the dish as close to the heat as you can and grill for about 6-8 minutes, until the fromage frais has browned and everything else is starting to bubble and turn juicy. Leave it to sit for a minute or two, then serve hot, spooned straight from the dish.

INDIVIDUAL SUMMER PUDDINGS

Steps:

• In a saucepan, cook berries and lemon juice over medium heat until berries release their juices but still hold their shape, about 2 minutes. Stir in sugar and salt; cook until dissolved, 3 to 5 minutes. Strain sauce; reserve whole berries. Let cool.
• Line a cupcake tin with plastic wrap, pressing it into cups. Using cookie cutters or an inverted glass, cut out six 2 1/4-inch rounds and twelve 2 3/4-inch rounds from bread.
• Pour 1 tablespoon sauce into each cup; add 1 tablespoon berries. Top with smaller bread rounds; add another tablespoon each of sauce and berries. Make another layer of bread, sauce, and berries; top with remaining bread rounds. Press down firmly with the bottom of a glass.
• Fold plastic over; cover with a baking sheet. Weight with a heavy skillet. Refrigerate at least 4 hours.
• To serve, pull up on plastic wrap, and gently unmold each pudding onto plates; drizzle with sauce.

MINI SUMMER PUDDINGS

Steps:

• Strip berries from their stalks and hull strawberries. Discard any that are squashy or overripe. Toss berries gently in a nonstick saucepan with sugar and Cassis or water. Heat the pan until it starts to sizzle. Cook over a medium heat for 2-3 mins or until the fruits start to bleed and soften.
• Stir gently, then cool to room temperature. Strain fruit through a plastic sieve into a non-metallic bowl for about 10 mins or until the juices stop dripping.
• Have 8 cappuccino or tea cups (about 200ml) ready. Using 2 cutters (approx 10cm and 6cm, but check against the tops and bottoms of your cups), cut out 8 bread rounds of each size. Cut the crusts off 8 more slices and slice in half. These strips should be approximately the same depth as the cups.
• Dip the small rounds of bread into the reserved juices and press into the cups. Dip the straight slices in the juice and press around the sides. Spoon in the fruits, pressing down with the back of a spoon to firm. Dip the last of the bread rounds into the juice; press down on top. Chill overnight.
• When ready to serve, loosen bread tops with the tip of a table knife. Hold a dessert plate over the pudding, then turn upside down, shaking well. The puddings should slip out easily; if not, loosen the sides gently with the knife. Pour any remaining juice over the tops of puddings. Decorate with the remaining fruit; serve with pouring cream.

DOUBLE-BERRY SUMMER PUDDINGS

Steps:

• Line six 3/4-cup custard cups or soufflé dishes with plastic wrap, overlapping sides by at least 2 inches. Using 2 1/2- to 2 3/4-inch-diameter cookie cutter, cut out 1 round from each of 12 bread slices. Place 1 bread round in bottom of each custard cup. Cut remaining 6 bread slices into 1-inch-wide strips. Line sides of custard cups with bread strips, trimming to fit and lining cups completely.
• Combine 2 1/2 cups raspberries and 2 1/2 cups blackberries, sugar, currant jelly, 1/4 cup water and lemon juice in large saucepan. Stir over low heat until sugar dissolves. Increase heat to medium; sim-mer until berries soften and begin to release juices, about 5 minutes (some berries will fall apart). Divide warm berry mixture among bread-lined cups, reserving 1/2 cup juices. Cover berry mixture with remaining 6 bread rounds, pressing down slightly. Pour 1/2 cup berry juices over puddings. Fold in plastic overhang. Place small plates atop puddings; weight down with cans. Chill overnight.
• Remove cans and plates. Unfold plastic wrap. Invert puddings onto plates; remove plastic. Spoon Vanilla Whipped Cream alongside. Garnish with additional berries, if desired.

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.

DOUBLE-BERRY SUMMER PUDDING

Steps:

• Bring frozen strawberries and boysenberries to simmer in heavy medium saucepan over medium-high heat. Boil until slightly thickened and reduced to 1 1/2 cups, stirring frequently, about 10 minutes. Cool 20 minutes. Mix in brandy.
• Line 3-cup soufflé dish with plastic wrap. Cut cake into 1/3-inch-thick slices. Cut slices into 1 1/2-inch-wide strips. Line bottom of dish then sides with cake strips, pressing and adjusting as needed to fit strips closely together. Trim cake to 1/2-inch overhang over top rim if necessary. Mix 1/2 cup diced cake trimmings into fruit mixture. Spoon fruit mixture into prepared dish. Cover top of fruit filling with cake and press gently to compress. Wrap pudding tightly with plastic, pressing down again on top to compress. Chill overnight.
• Unwrap pudding and turn out onto plate. Peel off plastic. Cut pudding into 4 pieces. Place pudding on each of 4 plates. Spoon yogurt over as sauce. Garnish with strawberry slices and serve.

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

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 BERRY PUDDING

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.

ANGEL BERRY SUMMER PUDDING

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.