Strawberry Sponge Pudding Food

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STRAWBERRY SPONGE PUDDING



Strawberry Sponge Pudding image

Summer strawberries are transformed into a warm pudding treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 55m

Number Of Ingredients 11

2 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups strawberries, hulled, halved if large, plus more for garnish
1 cup milk
1/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup granulated sugar
3 large eggs, room temperature, separated
2 tablespoons fresh lemon juice
1/2 teaspoon pure vanilla extract
Boiling water, for pan
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 325 degrees. Butter a 9-inch pie plate; set aside. Puree berries and milk in a blender; set aside. Stir together butter, flour, salt, and 1/2 cup plus 2 tablespoons granulated sugar in a medium bowl. Stir in egg yolks, berry mixture, lemon juice, and vanilla.
  • Beat egg whites until foamy in the bowl of an electric mixer fitted with the whisk attachment. With mixer running, add remaining 2 tablespoons granulated sugar in a steady stream; beat until stiff (but not dry) peaks form. Gently fold whites into strawberry mixture.
  • Ladle batter into buttered pie plate; place in a roasting pan. Pour boiling water around plate, halfway up sides. Bake until golden, about 35 minutes. (If top browns too quickly, tent with foil.) Let cool on a wire rack 10 minutes. Dust with confectioners' sugar; top with berries.

STRAWBERRY PUDDING



Strawberry Pudding image

What an unusual use for this glorious summer fruit! A Danish recipe that I thoroughly enjoyed. Though the original recipe called for vanilla, I found that the lemon zest did more to perk up the flavor of the berries. Cooking time does not include cooling time.

Provided by justcallmetoni

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

2 lbs strawberries
1 cup sugar (to taste)
1 quart water
1/3 cup cornstarch (if you like your pudding very stiff, use 1/2 cup)
1/2 teaspoon vanilla (optional)
1/2 teaspoon finely grated lemon zest (optional)

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.

Nutrition Facts : Calories 153.4, Fat 0.3, Sodium 5.4, Carbohydrate 38.6, Fiber 2.3, Sugar 30.5, Protein 0.8

STRAWBERRY SPONGE PUDDING



Strawberry Sponge Pudding image

Here's a simply classic pudding that's sure to remain a family favourite for many years to come!

Provided by somarketing

Categories     Dessert

Yield Cream together the butter and sugar then gradually beat in the eggs and vanilla essence until thoroughly combined. Using a metal spoon, fold in the sifted flour and add just enough of the milk to give

Number Of Ingredients 1

2tbsp Original Strawberry Whole Fruit Jam, 175g self raising flour, 100g butter or margarine, 100g caster sugar, 2 eggs, beaten, Couple of drops of vanilla essence, 30ml milk

Steps:

  • Cream together the butter and sugar then gradually beat in the eggs and vanilla essence until thoroughly combined. Using a metal spoon, fold in the sifted flour and add just enough of the milk to give a dropping consistency. Spoon the Original Strawberry Whole Fruit Jam into the bottom of a greased, 900ml (1½ pt) pudding basin. Pour over the pudding mixture and cover with greaseproof paper or foil, secured with string around the rim. Place in a heavy bottomed saucepan, large enough to comfortably fit the basin with at least a 2½ cm gap all around. Fill the sauce pan around the basin with boiling water, about ¾ full. Steam for 1½ hrs making sure the water is topped up at all times. Carefully remove the greaseproof paper or foil and pierce with a skewer. The sponge will be cooked when the skewer is clean. Place a plate on top of the basin and turn upside down.

STICKY RHUBARB & STRAWBERRY SPONGE PUDDING



Sticky rhubarb & strawberry sponge pudding image

This steamed sponge basin pudding drizzled with fruit sauce and chunky rhubarb will feed a crowd in fine fashion

Provided by Good Food team

Categories     Dessert, Dinner, Supper, Treat

Time 1h37m

Number Of Ingredients 9

140g rhubarb , cut into chunky lengths
2 tsp golden caster sugar
8 tbsp strawberry conserve
140g self-raising flour
140g golden caster sugar
1 tsp baking powder
2 eggs
3 tbsp milk
¼ tsp vanilla essence

Steps:

  • Lightly butter a 1.2-litre pudding basin. Mix the rhubarb, sugar and 2 tsp water in a small heatproof bowl. Cover with cling film and microwave on High for 1-1½ mins, until the rhubarb is just beginning to soften. (Alternatively, cook for 5 mins in a small saucepan, until the sugar has dissolved and the rhubarb softens slightly.) Drain rhubarb, reserving the juices, then mix the rhubarb with 4 tbsp of the strawberry conserve. Spoon into the pudding basin.
  • Put all of the sponge ingredients in a large bowl, then beat with an electric whisk for 1 min until light and creamy. Spoon into the basin, taking care not to dislodge the rhubarb, then smooth the top.
  • Lay a large sheet of greaseproof on top of a piece of foil the same size. Butter the paper, pleat in the middle and cover the pudding. Tie tightly with string under rim of basin, then trim, scrunching foil up around the paper to make it watertight. Place the pudding in a large saucepan on an upturned saucer. Pour justboiled water to halfway up the basin, cover, then steam for 1½ hrs. Check the water level every 30 mins or so and top up if you need to. To test when the pudding is ready, unwrap and insert a skewer into the sponge. It should come out clean with no trace of raw mixture.
  • Just before serving, heat reserved rhubarb juices with the remaining conserve in a small saucepan or in the microwave until bubbling. Turn out the pud, drizzle the hot sauce over the top and enjoy with custard. To make ahead, leave the pud in its basin to cool, then recover and chill. Steam for 20 mins, or invert onto a heatproof plate and microwave on High for 5-10 mins to warm through.
  • To make individual puddings: Heat the oven to 180C/fan 160C/gas 4 and boil the kettle. Divide the rhubarb topping between 6 lightly greased 200ml dariole moulds, then top with the sponge mixture. Smooth over the surface and loosely cover each pudding with some buttered foil, scrunching around the sides to give the sponge room to rise. Place the puddings in a deep roasting tray and pour in boiling water from the kettle until halfway up the sides of the moulds. Bake for 25-35 mins until the sponge has risen and an inserted skewer comes out clean. Serve with the extra rhubarb and strawberry syrup.

Nutrition Facts : Calories 445 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.93 milligram of sodium

STRAWBERRY SHORTCAKE PUNCH BOWL CAKE



Strawberry Shortcake Punch Bowl Cake image

I make this in a punchbowl. Garnish with strawberries.

Provided by Cindy Henderson Foster

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 2h20m

Yield 12

Number Of Ingredients 5

2 cups milk
1 (3 ounce) package instant sugar-free vanilla pudding mix
2 angel food cakes, sliced in half horizontally
3 (10 ounce) packages frozen sliced strawberries (such as Dole®), thawed
1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed

Steps:

  • Whisk milk and pudding mix together in a bowl until pudding mix is dissolved, about 2 minutes. Refrigerate until pudding is set, at least 5 minutes.
  • Place 1 of the angel food cake slices in the bottom of a punch bowl. Spread pudding over cake and top with another cake slice. Spread strawberries over cake and top with another cake slice. Spread whipped topping over cake and top with final slice of cake. Cover bowl with plastic wrap and refrigerate until chilled, at least 2 hours.

Nutrition Facts : Calories 331.5 calories, Carbohydrate 54.8 g, Cholesterol 3.3 mg, Fat 10.8 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 8.7 g, Sodium 741.1 mg, Sugar 13.8 g

STRAWBERRY VANILLA PUDDING SHORTCAKE



Strawberry Vanilla Pudding Shortcake image

This is a simple,terrific dessert.It is fancy enough for family get togethers or picnics. You should try it! 8)

Provided by OceanIvy

Categories     Dessert

Time 10m

Yield 7 serving(s)

Number Of Ingredients 5

1 1/2 cups milk, cold
1 (3 1/2 ounce) package instant vanilla pudding
1 (8 ounce) container Cool Whip, thawed
1 (12 ounce) poundcake (cut into 14 slices)
1 pint strawberry, sliced & sweetened

Steps:

  • In large bowl, combine the cool pudding and the milk.
  • With wire whisk, beat until well blended.
  • Slowly stir in 1 cup of Cool Whip.
  • Layer the pound cake, then strawberries, then pudding.
  • Layer again, with the cake, berries, and then Cool Whip.
  • Serve up and enjoy!

STRAWBERRY SPOON CAKE



Strawberry Spoon Cake image

This spoon cake is sort of a mix of a spoonbread, a pudding cake, and a biscuit all in one. It's then topped with delicious strawberries for an easy, home-style dessert. It's better to err on the side of under-baking this cake rather than over-baking, as it's meant to have a soft center. Serve it warm, with some vanilla ice cream, if desired.

Provided by Kim

Time 1h

Yield 8

Number Of Ingredients 11

2 cups sliced fresh strawberries
2 tablespoons white sugar
1 tablespoon lemon juice
½ cup unsalted butter
2 cups all-purpose flour
½ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
1 ½ teaspoons vanilla extract

Steps:

  • Combine strawberries, 2 tablespoons sugar, and lemon juice in a medium bowl. Toss to combine and allow to sit for about 10 minutes.
  • Place butter into a 10-inch cast iron skillet. Place skillet into the oven and heat to 350 degrees F (175 degrees). Allow the butter to melt as the oven preheats.
  • Meanwhile, whisk together flour, 1/2 cup sugar, baking powder, baking soda, and salt in a large bowl until thoroughly combined.
  • Carefully remove the skillet from the oven; swirl to spread butter evenly. Pour remaining melted butter into the flour mixture. Set the skillet aside to cool slightly. Add buttermilk and vanilla to the flour and butter mixture. Stir just until no dry clumps of flour remain. Pour batter back into the skillet, and spread into an even layer. Spoon strawberries and their juices over the top.
  • Place skillet back into the oven, and bake until center of the cake is just barely set, 32 to 37 minutes. Cool for 5 minutes before serving. Serve warm.

Nutrition Facts : Calories 304.6 calories, Carbohydrate 44.6 g, Cholesterol 31.7 mg, Fat 12.2 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 7.5 g, Sodium 319.8 mg, Sugar 19.3 g

STRAWBERRY SPONGE CAKE



Strawberry Sponge Cake image

For dessert, this dessert uses purchased sponge cake. So there's no need for baking. To showcase its pretty strawberry-red layer, I dish it up in clear dessert glasses or dishes like a trifle.-Ruth Taylor, Greeneville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 16 servings.

Number Of Ingredients 6

1 quart fresh strawberries, diced
1 carton (13-1/2 ounces) strawberry glaze
9 individual cream-filled sponge cakes
1 package (8 ounces) cream cheese, softened
1 can (14-1/2 ounces) sweetened condensed milk
1 carton (12 ounces) frozen whipped topping, thawed

Steps:

  • In a large bowl, combine the strawberries and glaze; set aside. Slice cakes in half lengthwise; place in an ungreased 13x9-in. dish. , In a large bowl, beat cream cheese and milk until smooth; fold in the whipped topping. Spread over cakes. Spoon strawberry mixture over top. Cover and refrigerate for 30 minutes or until ready to serve. Spoon into individual serving dishes. Refrigerate any leftovers.

Nutrition Facts :

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