Strawberry Summer Pudding Food

STRAWBERRY BANANA PUDDING

Steps:

• In a large bowl, combine the milk and the vanilla pudding mix.
• Mix with a handheld mixer on medium speed for about two minutes.
• At this time the pudding should be thickened, so add in the sour cream and 8 oz of the whipped topping.
• Mix everything until well combined.
• Grab your desired serving dish, and add a layer of vanilla wafers on the bottom.
• Next add some pudding followed by some sliced bananas & strawberries.
• Repeat the layers.
• Top the pudding off with a 8 oz of whipped topping.
• Decorate with the strawberry wafers, fresh strawberries, and sliced bananas.
• Chill in the refrigerator for at least two hours.
• Serve & enjoy!

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

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.

BEST EVER STRAWBERRY PUDDING CAKE

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• Prepare a 9-inch bundt pan by greasing it with butter and coating the inside of the pan evenly with a thin dusting of flour. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and sugar until light and fluffy (about 4 minutes).
• Add the pudding powder and whip on high speed until incorporated.
• Add the eggs one at a time, mixing well after each addition.
• Combine the milk, vegetable oil, and vanilla extract in a separate bowl or pyrex measuring cup and whisk with a fork to combine.
• Add the milk mixture to the butter mixture slowly, mixing well until combined.
• Add the flour, cornstarch, baking powder and salt, and mix on low speed just until the batter forms and no streaks of flour appear.
• Finish mixing by hand with a rubber spatula to be sure the batter is well combined (mixing with the electric mixer at this stage can cause over-mixing, so it's best to finish it gently by hand).
• Pour the batter into the prepared bundt pan and bake at 350 degrees Fahrenheit for about 60 minutes (sometimes it requires 65 or even 70 minutes), or until a toothpick inserted into the middle of the cake comes out clean.
• Cool in the pan for about 15 minutes and then invert onto a cooling rack before removing the pan to let the cake cool completely. If the pan feels a little difficult to remove, let it cool inverted on a cooling rack for another 10 minutes before trying again to remove the pan. Greasing and flouring the pan well before baking will ensure the cake is easy to remove, and using a non-stick bundt pan is a great choice.
• Let the cake cool completely on a cooling rack before adding the glaze.
• Prepare the glaze by sifting the powdered sugar into a bowl and adding the strawberry syrup about one teaspoon at a time until a thick glaze forms. The ideal glaze is thick, and just barely pourable.
• Pour the glaze over the top of the cake and let it drip down the sides slowly.
• Cut the cake into slices and serve with fresh strawberries, if desired.

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.

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.

RHUBARB STRAWBERRY SUMMER PUDDING

Steps:

• In medium sized saucepan, stir together rhubarb, strawberries, sugar and lemon zest.
• Bring to a simmer, cover and cook over low heat for 3 minutes.
• Set aside.
• For each of six 3/4 cup capacity ramekins or custard cups, cut a circle of bread the same diameter as the bottom of the ramekin.
• Place a bread circle in the bottom of each ramekin.
• Cut 9 slices of the bread in half lengthwise and fit the strips horizontally around the inside of each ramekin, using 2 1/2 or 3 strips for each one and trimming to fit.
• Spoon about 1/3 cup of the rhubarb mixture into each of the lined ramekins, filling them to the top.
• Cut circles from the remaining bread slices to fit the tops of the ramekins; place over the fruit.
• Wrap each pudding in plastic and set three of them on a plate.
• Stack the other three puddings on top of them.
• Set something small, round and heavy on top of each pudding stack to weigh it down.
• Refrigerate overnight.
• To serve, remove weights and unwrap the ramekins.
• Run a small knife around the inside edge of each one and invert onto dessert plates.
• Garnish with red currants, strawberries or mint.
• Serves 6.
• 170 calories per serving.
• Eating Well.