FOREST FRUITS CLOUD PUDDING
This English-style pudding tastes like a burst of summer. It combines soft, succulent summer berries with moist sweet sponge cake and a crisp light meringue topping. Mouthwatering!!
Provided by clionabrennan
Categories Desserts Cakes Blueberry Cake Recipes
Time 2h40m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x5x3-inch loaf pan; dust lightly with flour.
- Sift together the flour and baking powder. In a separate bowl, mix together 3/4 cup sugar, 1/4 cup water, the egg, and 2 tablespoons of golden syrup in a mixing bowl. Add the sifted dry ingredients. Beat with an electric mixer at medium speed until smooth, about 1 minute. Pour mixture into prepared loaf pan.
- Bake for 45 minutes until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- Place apples and 1/2 cup sugar into a saucepan and add cold water to almost cover the apples. Bring to a boil; reduce heat and simmer uncovered until tender, 7 to 10 minutes. Drain. Stir the berries (drained, if using frozen) into the apple mixture, cover, and set aside.
- In a small bowl, whisk together the blueberry nectar, cherry preserves, and 2 tablespoons of golden syrup. Set aside.
- Cut cake into 8 slices, about 1 inch thick. Spread each slice with 1/2 teaspoon raspberry jam. Arrange slices on the bottom of an 8-inch square baking pan or casserole, jam side up. Drizzle the fruit syrup over the slices. Spoon the mixed fruit over the top. Set aside.
- Reduce oven temperature to 300 degrees F (150 degrees C).
- Add egg whites to a large glass or metal bowl and whisk until foamy. Add a pinch of salt. While continuing to whisk, gradually incorporate 1 cup of sugar, and continue to whip until stiff peaks form. Spread the meringue over the fruit to the edges of the pan.
- Bake for 30 minutes until meringue is golden brown.
Nutrition Facts : Calories 425 calories, Carbohydrate 103.3 g, Cholesterol 20.5 mg, Fat 1 g, Fiber 4.8 g, Protein 4.8 g, SaturatedFat 0.2 g, Sodium 348.8 mg, Sugar 76.9 g
BLACK FOREST PUDDING
This spin on summer pudding is packed with cherries, blackberries, black grapes, blueberries, blackcurrants and a splash of Cassis liqueur
Provided by Sarah Cook
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Brush a 1.5-litre pudding basin with oil - if you don't have a 1.5-litre pudding basin, use a smaller one and serve any fruit that won't fit on the side. Line the basin with a double layer of cling film, overhanging the basin at the top.
- Put the blackberries, cherries, grapes and sugar in a saucepan with 3 tbsp water. Cover and gently heat, stirring occasionally, until the sugar has melted and the fruit is syrupy. Add the currants and blueberries, cover and cook gently for 2 mins more until the fruit is just softened. Take off the heat and cool.
- Strain the fruit into a colander set over a bowl. Leave for 5 mins to drain well, then stir the cassis or Ribena into the captured juices. Trim the crusts from the bread slices and discard, losing as little bread as possible. Then use a pastry brush to spread a little of the berry juices over one side of each slice. Cut a circle from 1 slice (or 2 semi-circles from 2 slices) that will neatly cover the base of the basin, and push in - juice-side down.
- Reserve some bread so that you have enough to cover the top of the basin, then halve the remaining slices into fat fingers - trimming to the correct length to line the sides of the basin. Then, juice-side down, work round the basin, overlapping the edges of the bread slightly and pressing them to stay in place, until the basin is completely lined with bread. Patch any gaps with scraps.
- Reserve a couple of spoonfuls of fruit to serve, then spoon the remainder into the bread-lined basin, squishing the fruit down to level it. Reserve 150ml of the juices with the reserved berries, then pour the rest into the basin, concentrating on pouring it around the edges to soak into the bread. Jigsaw the reserved bread to neatly cover the top and seal in the fruit, this time placing it juice-side up. Loosely cover the top of the basin with cling film. Find a small plate that will fit snugly inside the basin so it is in contact with the pudding and add 4 x 400g cans to weigh it down. Chill overnight with the reserved juice and berries.
- To serve, unwrap and invert the basin onto a serving plate with a lip to hold any juices. Lift off the basin, holding the cling film down tightly as you pull to help you remove it. Peel off the cling film round the pudding. If you've any white bread patches visible, spoon over some juice to colour it. Spoon the rest of the berries and juice onto the top of the pud and serve with clotted or single cream, if you like.
Nutrition Facts : Calories 269 calories, Fat 1 grams fat, Carbohydrate 54 grams carbohydrates, Sugar 35 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
FRUIT SALAD WITH PUDDING
Make and share this Fruit Salad With Pudding recipe from Food.com.
Provided by Small Town Cook
Categories Dessert
Time 15m
Yield 6 cups, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, carefully beat whipped topping, sugar and sour cream with mixer until stiff.
- Add instant pudding, milk and continue beating until well blended.
- Add fruit.
- Chill.
- Sprinkle with coconut, if desired.
Nutrition Facts : Calories 449, Fat 27.6, SaturatedFat 17, Cholesterol 83.4, Sodium 150.9, Carbohydrate 48.6, Fiber 2.4, Sugar 38.4, Protein 6.2
EASY AND QUICK BLACK FOREST PUDDING
I can't remember where I got this from. But I keep a can of cherries in the cupboard, a sachet of the pudding mix and knowing that the corner shop stocks cream, have always got a posh pud on hand for unexpected guests. Use deep glasses so that the layers can be seen. You want the light to shine through the cherries. The original recipe called for chocolate instant pudding, but my family prefers toffee flavour. Oh, and I always make twice as much because people always want seconds.
Provided by Sherrie-pie
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Divide the cherry pie filling amongst four glasses.
- Make the chocolate pudding according to instructions, using the milk.
- Divide it amongst the four glasses.
- Top with swirled whipped cream.
- Toppings:.
- flaked chocolate and/or fresh cherries.
Nutrition Facts : Calories 455.3, Fat 29.4, SaturatedFat 18.2, Cholesterol 108.1, Sodium 259.6, Carbohydrate 44.4, Fiber 1.1, Sugar 6.5, Protein 4.5
FOREST FRUITS CLAFOUTIS
A delicious dessert, made with gluten-free flour
Provided by Good Food team
Categories Buffet, Dessert, Dinner, Lunch
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/fan 180C/gas 6. Drain the fruit reserving the juice. Toss berries with 1 tbsp sugar, then spread in an even layer in a 24cm round ovenproof dish, greased with vegetable spread.
- Sift the flour and cinnamon into a large bowl and stir in the remaining sugar. In a jug, beat the eggs and coconut milk together, then whisk into the flour mixture to make a smooth batter. Pour the batter slowly over the fruit then bake for 40-45 mins.
- Heat the squash and reserved juice in a pan. Stir in the arrowroot until thickened. Dust the clafoutis with icing sugar and serve drizzled with the coulis.
Nutrition Facts : Calories 337 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.41 milligram of sodium
FRUIT IN A CLOUD
Dessert dishes are lined with whipped topping, then filled with a colorful assortment of cut-up fresh fruit for an quick-and-easy dessert.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 8 servings, about 3/4 cup each
Number Of Ingredients 2
Steps:
- Spoon whipped topping evenly into 8 dessert dishes. Using back of spoon, spread whipped topping onto bottom and up side of each dish.
- Refrigerate until ready to serve.
- Spoon fruit into center of whipped topping just before serving.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 12 g, Protein 1 g
FRUIT CLOUDS
This is a no bake handy last minute fruit desert. Very easy to prepare but makes a pretty presentation. Serve it at your next baby shower, wedding shower, brunch or back yard bar-b-q.
Provided by Karen From Colorado
Categories Frozen Desserts
Time 1h
Yield 10 clouds
Number Of Ingredients 6
Steps:
- Combine softened cream cheese, sugar, lemon juice, and lemon zest.
- Mix until well blended.
- Fold in whipped cream.
- Cover a cookie sheet with wax paper.
- Spoon mixture to form 10 shells; freeze until firm.
- Fill shells with fruit just before serving.
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