Strawberry And Blueberry Summer Pudding Food

EASY STRAWBERRY BLUEBERRY TRIFLE RECIPE

Steps:

• Bake cake according to directions on box, cool completely
• Mix pudding and milk until smooth
• Place in refrigerator to set
• See notes to make chocolate stars
• Note - you can make this recipe in a large trifle bowl or in mason jars
• Cut cake into pieces. If you are using jars, use the edge of the jar as a cutter
• Combine pudding and whipped topping until smooth
• Add layers - cake, pudding mixture, strawberries, blueberries, sprinkles
• Repeat layers
• Top with chocolate star, blueberries and sprinkles

BERRY TRIFLE RECIPE

Steps:

• Add sliced strawberries to a medium bowl. Sprinkle with the sugar and stir to combine.
• Assemble trifle in layers by adding 1/2 of the vanilla pudding to the bottom of the trifle bowl, followed by 1/2 of the vanilla cake cubes, 1/3 of the strawberries and blueberries, and 1/2 of the whipped cream. Repeat with another layer of the vanilla pudding, cake, strawberries and blueberries and the whipped cream.
• Top with the final 1/3 of the strawberries and blueberries just prior to serving.

STRAWBERRY PUDDING

Steps:

• Clean and rinse berries. If they are large cut in halves or quarters.
• Bring water to a boil over medium heat. Add sugar and strawberries and simmer until berries are tender, about 8 minutes. You will still have lumps of berries. If you want a smooth consitency, break the fruit up by pushing the berries with the back of a spoon on the side of the pan.
• Dissolve cornstach in a little water and add to fruit, stirring constantly. Add vanilla or zest if desired (one or the other not both).
• Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes. The pudding should no longer be cloudy and regain its shine and gloss.
• Transfer to a bowl and place in the refrigerator until thouroughly cool. Depending on the bowl size and shape, this could take several hours.
• If you are planning to substitute part of the sugar (would not suggest all) with baking Splenda, add the splenda to the bowl just before cooling.
• Optional serving ideas: Top with whipped cream, Cool Whip or vanilla yogurt. Chocolate shavings or a dusting of cocoa are also nice.

STRAWBERRY AND BLUEBERRY TRIFLE

Steps:

• Set aside some strawberries, blueberries and pound cake for topping the trifle.
• Mix instant pudding, cool whip and cream cheese.
• Thin mixture with milk until you get the consistency you want. I added about 3/4 cup milk.
• Make layers in trifle dish starting with 1/3 of the pound cake cubes, then 1/3 custard mixture and finally 1/3 of the strawberries and blueberries. Repeat this for two more layers.
• Garnish with the reserved pound cake, strawberries and blueberries for the topping.

DELIGHTFULLY COOL SUMMER STRAWBERRY TORTE

Steps:

• 1. take your cake mix, bake the cakes as directed on the box after cakes are done, set aside to cool
• 2. while cakes are cooling, clean strawberries and take off the tops slice the strawberries so that when you use them they lay flat. set aside in refrigerater
• 3. now that you are done doing the strawberries, prepare the pudding as directed on package, except add less milk and some cool whip, this gives it a bit more fluffyness, the package will say this, if not just add about 1/4 cup milk and about half of one tub of cool whip
• 4. now that everything is ready, you can start to complete your tower
• 5. crumble the cake in your bowl or cake cover that is turned upside down on its stand and proceed like this
• 6. crumble the cake on the bottom,put some starwberry glaze on the cake spread it out on the layer, put pudding on top of glaze, then strawberries on top of the pudding, then cool whip on top of the strawberries, then repeat until you use all your ingredients.(with the two different cakes you use one then the other to make a beautiful tower) refrigerate for about 1 hour, and then it is ready to eat.

STRAWBERRY FLUFF PIE

Steps:

• Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
• Meanwhile, in medium bowl, mix gelatin, sugar and boiling water until gelatin is dissolved.* Refrigerate until mixture just begins to thicken and get syrupy, 10 to 15 minutes.
• Stir whipped topping into gelatin mixture until well blended. Fold in sliced strawberries. Spoon into cooled baked shell. Arrange strawberry halves around outer edge of pie. Refrigerate at least 2 hours or until serving time. Store in refrigerator.

STRAWBERRY AND BLUEBERRY SUMMER PUDDING

Steps:

• Place strawberries, 2 tablespoons sugar, and salt in large bowl. Mash to coarse purée. Stir blueberries and 4 tablespoons sugar in large saucepan over medium heat until sugar dissolves and berries release juices, about 7 minutes. Increase heat; boil until mixture thickens slightly, stirring often, about 5 minutes. Remove from heat; add strawberry mixture.
• Line 6-cup bowl with 3 sheets plastic wrap, leaving 6-inch overhang. Generously butter 1 side of bread slices. Line bowl with bread, buttered side up, cutting pieces to cover bowl completely. Pour berry mixture into bread-lined bowl. Top with remaining bread, buttered side down, cutting pieces to cover completely. Fold plastic wrap over bread. Place plate slightly smaller than top of bowl atop pudding. Weigh down plate with 4 pounds of canned goods or dried beans and chill at least 12 hours and up to 36 hours.
• Beat cream, powdered sugar, and vanilla in large bowl until peaks form. Remove weights and plate from pudding. Open plastic wrap. Place large plate atop bowl and invert pudding. Remove bowl, then plastic. Spoon pudding onto plates. Serve with 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.

SUMMER BERRY PUDDING

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.

STRAWBERRY AND CLOTTED CREAM SUMMER PUDDINGS

Steps:

• Bruise 200g/7oz of the strawberries with a fork and stir through the basil. Set aside. Crush the remaining strawberries and pass through a fine sieve. Reserve the juice and discard the pulp.
• Grease two dariole moulds with a little oil and line with cling film (leave enough overhang to cover the top later).
• Remove the crusts from the bread. Cut the bread into two circles to fit the bottom of the moulds and two circles to fit the top of the moulds. Cut the rest into rectangles to line the sides of the moulds.
• Dip the small circles of bread in the reserved strawberry juice and push into the bottom of the moulds, dip the rectangles into the sauce and press firmly around the edges, taking care not to leave any gaps.
• Half fill the moulds with the crushed strawberries, add a tablespoon of cream and top with any remaining strawberries. Dip the larger circle in the sauce and place on top. Cover in cling film and press down firmly.
• Turn out the summer puddings from the moulds, remove the cling film and place onto plates. Spoon over any leftover sauce, decorate with the strawberry halves and serve with a spoonful of clotted cream and drizzle of double cream.
• To make a caramel, heat the sugar in a large non-stick pan until golden-brown. Use a spoon to quickly drizzle the caramel over a steel (CAUTION: sugar gets very hot). Pull the strands of caramel together to make a sugar ball and place alongside the summer pudding. Repeat to make a second sugar ball.

BLUEBERRY SUMMER PUDDING

Steps:

• Line a 1 1/2-quart (8 1/2 by 4 1/2 by 3-inch) glass loaf pan with plastic wrap.
• In a large heavy saucepan bring water, sugar, cinnamon, and nutmeg with blueberries to a boil over moderately high heat, stirring occasionally. Reduce heat and simmer mixture, stirring occasionally, 10 minutes, or until thickened. Remove pan from heat and cool mixture.
• Trim bread slices into 4-inch squares. Spread some applesauce on one side of each bread slice and arrange 2 slices, applesauce side down, in one layer in bottom of pan. Pour about one-third blueberry mixture over bread. Repeat layering procedure twice, ending with blueberry mixture. Chill dessert, covered, at least 6 hours and up to 1 day.
• Carefully invert dessert onto a large plate and discard plastic wrap. Serve with yogurt if desired.

SUMMER PUDDING WITH RUM WHIPPED CREAM

Steps:

• Combine the strawberries, sugar, and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer. Cook for one minute. Off the heat, stir in the remaining raspberries and the framboise.
• Slice the bread in 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture. Arrange slices of bread in a pattern (this will become the top when it's unmolded) and then add more berry mixture to saturate. Continue adding bread, cutting it to fit the mold, and berries. Finish with bread and cooked berries, using all of the fruit and syrup.
• Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate. Remove the weight after 6 to 8 hours. Cover the pudding with plastic wrap and refrigerate overnight.
• Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with rum whipped cream.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold.

BLUEBERRY JAM

Steps:

• Rinse and drain the blueberries (fresh or frozen) and crush them using the potato masher method or my rolling pin and zip top bag method.
• Measure out 2 2/3 cup of crushed berries into a 6 quart stainless-steel or enamel Dutch oven.
• Stir in the lemon juice and the pectin.
• Over high heat, while stirring, bring the mixture to a full rolling boil that can not be calmed down when stirred.
• Add the sugar and stir to dissolve the sugar. Return to a full rolling boil Boil hard 1 minute, stirring constantly.
• Remove from heat and skin the foam, if necessary.
• Ladle the jam in to a hot jar, leaving 1/4 inch head space. Wipe the rim of the jar with a damp paper towel, removing any drips of jam.
• Center the lid on the jar. Apply the band and adjust to fingertip-tight. Using the jar lifter, place the jar in the boiling water canner.
• Repeat until the jars are filled. Be sure to complete a filling a jar from ladle to lifting before starting the next jar.
• Process the jar 10 minutes, adjusting time for altitude.
• Remove the jars from the water bath canner and place on clean towels to cool completely.