Strawberry Jelly Summer Pudding Food

STRAWBERRY SUMMER PUDDING

Steps:

• Clean and hull the strawberries. Cut 12 of them into thin slices (about 1 1/4 cups), and mix with 2 tablespoons of the sugar. Set aside.
• Put the bread in the bowl of a food processor and process for a few seconds to make 2 cups of coarse fresh bread crumbs. Set aside.
• Put the remaining berries and the sugar in the processor bowl and process until smooth. Transfer to a bowl and lightly fold in the bread crumbs. Divide the pudding among six 1-cup containers and refrigerate for 2 to 3 hours or longer.
• To serve, spoon reserved berry slices onto six dessert dishes. Unmold pudding on top of the berries; serve with sour cream, if desired.

CREAMY RICE PUDDING WITH THE QUICKEST STRAWBERRY JAM

Steps:

• Rice pudding is loved by everyone, and it's one of my favorite desserts. Proper feel-good food, it's gorgeous served on its own or with whatever fruit you've got knocking around. For me, though, the best way of eating it, especially in the summer, is really cold with hot strawberry jam. As an alternative, you can broil or roast peaches and plums to serve with it. Beautiful!
• I used to make jam with my mum when I was a kid. For a lovely fresh strawberry taste, I now use less sugar and I don't cook it for quite as long as my mum used to. Any leftover jam will keep in the fridge for a couple of weeks if you store it in a jar rinsed with boiling water, but you'll probably find it gets eaten way before that! It's great served as a sauce alongside a tart, drizzled over ice cream or simply spread on a piece of toast or fresh bread.
• Place the strawberries in a wide, stainless steel pan and sprinkle the sugar over the top. Scrunch the strawberries up with your hands, really pushing them between your fingers to pulp them up - the mixture will start to look like jam at this point. You want all the sugar to dissolve in the strawberry juice before you put the pan on the heat and bring it to the boil. Simmer for 20 to 30 minutes on a medium heat, and every 5 minutes or so come back to your jam to skim off the foam. Don't worry if it's still a bit liquid - it needs to be so you can swirl it into your rice pudding. Remove the pan from the heat and put aside. There you have it - beautiful, quintessential strawberry jam!
• Meanwhile, place the milk, rice and vanilla sugar in a deep saucepan. Bring to a medium simmer and put on the lid. Cook for half an hour, stirring occasionally, until the rice pudding is thick, creamy, oozy and moist. If it ends up being a bit too thick, you can thin it down by adding a little more milk.
• To serve, divide the rice pudding between your bowls. Spoon over a big dollop of your beautiful strawberry jam, then slowly swirl it in so it marbles and ripples through the rice pudding. Sprinkle over the meringue pieces and scatter with a few wild strawberries, if you like.
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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.

STRAWBERRY PUDDING DESSERT

Steps:

• Hull strawberries and slice in 1/4-inch thick slices, about 3 slices per strawberry.
• Mix whole milk, condensed milk, and pudding mix together in a bowl; condensed milk will sink to the bottom, so mix well. Fold in whipped topping without mixing too much.
• Layer a 9x13-inch baking pan with 1/2 of the wafer cookies, followed by 1/2 of the strawberries. Pour in 1/2 of the pudding mixture over top. Repeat with a second layer of wafers, strawberries, and pudding.
• Refrigerate to let dessert firm up before serving, 2 to 3 hours.