SUMMER PUDDING
Provided by Food Network
Categories dessert
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- The day before you plan to serve the pudding, line a 2 quart mixing bowl with plastic wrap. Line the plastic wrap with the white bread slices, trimming to fit so that the pieces fit together neatly. Save enough bread to cover the top of the pudding.
- In a saucepan, combine the apple juice concentrate and all the berries. Bring the mixture to a boil and cook until the strawberries begin to soften, about 1 minute. Turn off the heat immediately.
- Stirring, dissolve the gelatin in the water, then add the mixture to the berries and stir to combine. Spoon into the bread-lined bowl. Cover with remaining bread slices, cover the bowl with plastic wrap, and slightly weight it down. Chill overnight.
- When ready to serve, whip the cream with an electric mixer at high speed until it forms soft peaks.
- Remove the pudding from the refrigerator and remove the plastic wrap. Carefully turn the pudding out onto a platter, remove the bowl and the plastic wrap. Serve in slices with whipped cream on top.
SUMMER PUDDING
This quintessentially British pud, packed with juicy summer berries, is so much easier than it looks, perfect for beginners
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner
Time 30m
Number Of Ingredients 7
Steps:
- Bring out the juices: Wash fruit and gently dry on kitchen paper - keep strawberries separate. Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves - stir a few times. Bring to a boil for 1 min, then tip in the fruit (not strawberries). Cook for 3 mins over a low heat, stirring 2-3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Put a sieve over a bowl and tip in the fruit and juice.
- Line the bowl with cling film and prepare the bread: Line the 1.25-litre basin with cling film as this will help you to turn out the pudding. Overlap two pieces of cling film in the middle of the bowl as it's easier than trying to get one sheet to stick to all of the curves. Let the edges overhang by about 15cm. Cut the crusts off the bread. Cut 4 pieces of bread in half, a little on an angle, to give 2 lopsided rectangles per piece. Cut 2 slices into 4 triangles each and leave the final piece whole.
- Build the pud: Dip the whole piece of bread into the juice for a few secs just to coat. Push this into the bottom of the basin. Now dip the wonky rectangular pieces one at a time and press around the basin's sides so that they fit together neatly, alternately placing wide and narrow ends up. If you can't quite fit the last piece of bread in it doesn't matter, just trim into a triangle, dip in juice and slot in. Now spoon in the softened fruit, adding the strawberries here and there as you go.
- Let flavours mingle then serve: Dip the bread triangles in juice and place on top - trim off overhang with scissors. Keep leftover juice for later. Bring cling film up and loosely seal. Put a side plate on top and weight down with cans. Chill for 6 hrs or overnight. To serve, open out cling film then put a serving plate upside-down on top and flip over. serve with leftover juice, any extra berries and cream.
Nutrition Facts : Calories 248 calories, Fat 1 grams fat, Carbohydrate 57 grams carbohydrates, Sugar 43 grams sugar, Fiber 9 grams fiber, Protein 6 grams protein, Sodium 0.45 milligram of sodium
SUMMER PUDDING
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 12h25m
Number Of Ingredients 9
Steps:
- Line the bottom of a 2- to 2 1/2-quart bowl with bread, tearing bread as necessary to completely cover bottom without overlapping. Halve remaining bread slices lengthwise. Line sides of bowl with overlapping bread slices (reserve some for covering the top); trim bread flush with top of bowl.
- Combine berries, sugar, cinnamon, and 1/4 cup water in a large saucepan. Cook over medium-high heat, gently stirring a few times, just until berries start to soften and currants begin to burst and release their juices. Do not let mixture boil. Remove from heat. Let cool 10 minutes.
- Pour berry mixture into bowl and cover with a single layer of remaining bread slices, tearing bread as necessary to fill in any gaps. Place a round dish or pan slightly smaller than the diameter of the bowl on top of bread, and press down on plate until juices rise to surface. Place a heavy can or other weight on top of plate. Transfer to refrigerator and let chill at least 12 hours and up to 1 day.
- Remove weighted plate from basin. Run a thin knife around edge between bread and bowl. Invert onto a rimmed serving plate and lift bowl to release pudding. Stir together mascarpone and cream in a bowl until smooth, then whisk to soft peaks. Cut pudding into wedges and serve with whipped mascarpone cream.
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.
EASY ENGLISH SUMMER PUDDING
Enjoy summer on a plate with this easy to make Summer Pudding, the quintessential British dessert for the summer made with luscious, fresh berries.
Provided by Elaine Lemm
Categories Dessert
Time 12h25m
Yield 4
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Stir the water and sugar together and bring to a gentle boil. Add all the berries and fruits except the strawberries. Stew the fruits very gently and not for too long. They should simply be softened but still retain their shape. Once you feel they are ready put them to one side (juice and all) and leave to cool.
- Cut the slices of bread into half-each half into triangles. They do not all have to match perfectly; you will use these to line a 1 1/2-pint (700-milliliter) pudding.
- Start by lining your pudding basin with cling film. Then continue by dipping a couple of triangles in the juices of the stewed fruits . Lay these in the bottom of the dish and then continue the same way but lining the sides of the basin with bread slices ensuring there are no gaps.
- Once completed, fill with the stewed fruits including the strawberries. Cover the top with more juice dipped bread slices. Make sure not to add too much of the juices from the fruits as this may cause the bread to lose its shape. There must be enough to soak into the bread, though.
- Place a saucer on the top of the basin and weigh down with something heavy like a tin of tomatoes or beans is ideal. Place in the refrigerator and leave overnight.
- The next day, turn the pudding out onto a pretty serving plate and serve with either the whipped cream or make some lovely custard sauce . If you are lucky enough to have scorching sunny weather, then serve with ice cream.
- Enjoy.
Nutrition Facts : Calories 498 kcal, Carbohydrate 100 g, Cholesterol 72 mg, Fiber 3 g, Protein 10 g, SaturatedFat 3 g, Sodium 329 mg, Sugar 58 g, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 0 g
EASY SUMMER PUDDING
Summer pudding is much easier to make than you think. Try our step-by-step video recipe for a perfect pudding. Equipment and preparation: You'll need a 1 litre/2 pint pudding basin.
Provided by Sophie Grigson
Categories Desserts
Yield Serves 6
Number Of Ingredients 4
Steps:
- Place the fruit in a pan. Remove the stems from the redcurrants (if using) with a fork, pour the sugar over the fruit and stir gently to mix together.
- If you have time, cover the pan with a tea towel or cling film and leave for 3-5 hours (or overnight) to get the juices running. Place the pan over a moderate heat and bring gently up to the boil.
- While the fruit is simmering, cut the bread into thin slices and remove the crusts.
- When the juices are beginning to flow, raise the heat slightly and simmer for about 2-3 minutes. Then turn off the heat and stir in the cassis or blackcurrant cordial.
- Cut a round out of one slice of bread to fit the bottom of the bowl, then cut the remaining slices into triangular wedges.
- Dip one side of the bread circle into the juices in the pan containing the fruit, then place the circle in the bottom of the pudding basin, juice-side down. Do the same with the bread triangles, dipping one side of the bread into the juices before placing them around the edge of the bowl, with the dipped side facing outwards. The tips of the bread triangles will be sticking up from the top of the bowl at this stage.
- Once the bowl is completely lined with the juice-soaked bread (be sure to plug any gaps with small pieces of bread if necessary), spoon all of the fruit and its juices into the pudding basin. Trim the tips of bread from around the edge. Cover the top of the fruit with more wedges of bread. Place the pudding basin on a plate to collect any juices.
- Find a saucer that fits neatly inside the bowl. Place it on top to cover the upper layer of bread, then weigh the saucer down with weights - bags of rice, tins of baked beans, or whatever comes to hand. Let it cool, then place in the fridge overnight.
- The next day, remove the weights and the saucer. Run a thin blade around the edges, then invert the basin onto a shallow serving plate.
- Turn the pudding out, cut into thick slices and serve the summer pudding with cream.
SUMMER PUDDING WITH BLUEBERRIES AND RASPBERRIES
A little easy preparation, plus time, yields a gorgeous old-fashioned English dessert that showcases summer berries in the most glorious way. The bread retains a bit of its texture and absorbs all the natural juices exuded by the berries for a cool, smooth intensity.
Categories Dessert Blueberry Raspberry Summer Chill Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cut bread into 14 (1/2-inch-thick) slices. Cut out a 3-inch round from 1 slice and put in bottom of bowl. Line side of bowl with 10 slices, overlapping them slightly.
- Bring berries, sugar, and lemon juice to a boil in a heavy medium saucepan over medium heat, then simmer, stirring occasionally, until berries collapse and release their juices, about 8 minutes. Spoon fruit into a sieve set over a bowl and let drain 15 minutes. Spoon drained fruit into bread-lined bowl (reserve juices) and cover completely with remaining bread, cutting bread to fit.
- Pour juices evenly over bread, making sure all bread is saturated. Cover pudding directly with a piece of wax paper and place a 7-inch plate, upside down, on top of paper. Put a 1- to 1 1/2-pound weight (such as a large can) on plate and chill at least 8 hours.
- Remove weight, plate, and wax paper and invert platter over bowl, then invert bowl onto platter. Carefully unmold.
SUMMER PUDDING RECIPE BY TASTY
Here's what you need: raspberry, blackberry, blueberry, sugar, white breads, whipped cream, fresh mint
Provided by Rie McClenny
Categories Snacks
Time 6h30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Add the raspberries, blackberries, blueberries, and sugar to a medium saucepan over medium heat. Cook for 8-10 minutes, stirring occasionally, until the berries have softened but are still mostly intact and the sugar just dissolves. Remove the pan from the heat.
- Strain the berries through a fine-mesh sieve set over a liquid measuring cup. Add water as needed so you have 1½ cups (360 ml) of liquid total. Pour the liquid into a shallow dish. Reserve the fruit and the liquid.
- Trim the crusts off the bread. Cut the bread in half down the middle.
- Line a 2-quart bowl with enough plastic wrap to hang over the edges at least 4 inches (10 cm) all around.
- Dip a half slice of bread at a time in the reserved berry juice, then line the sides of the wrapped bowl, overlapping slightly. Some slices can hang over the side of the bowl. Line the center of the bowl once the sides are covered.
- Spoon the reserved berries into the center of the lined bowl. Fold the bread over the berries, then dip the remaining bread in the berry juice and cover the center, overlapping slightly. Pour any remaining juice over the pudding.
- Cover the pudding with the plastic wrap. Place a small plate on top and weigh down with a can. Refrigerate for at least 6 hours, up to overnight.
- When ready to serve, remove the plate and the can and peel back the plastic. Place a serving platter over the bowl and quickly flip both the bowl and platter over to invert the pudding. Remove the bowl and plastic wrap.
- Top the pudding with the whipped cream, more berries, and fresh mint leaves. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 426 calories, Carbohydrate 83 grams, Fat 6 grams, Fiber 7 grams, Protein 10 grams, Sugar 33 grams
SUMMER PUDDING
Categories Berry Dairy Dessert Blackberry Blueberry Raspberry Strawberry Spring Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Place bread slices on baking sheet. Bake bread until slightly dry and firm, about 8 minutes. Trim crusts and discard. Arrange enough bread slices over bottom and up sides of 6- to 6 1/2-cup bowl or pudding mold to line completely; trim overhang and reserve.
- Combine strawberries, raspberries, blueberries, blackberries, sugar and cranberry juice cocktail in heavy large saucepan. Stir over low heat just until frozen berries thaw and sugar dissolves, about 10 minutes. Remove from heat. Ladle warm fruit and juices into bread-lines bowl. Cover fruit with reserved bread trimmings. Place small plate atop pudding; weigh down plate with cans or weights. Refrigerate overnight.
- Remove weights and plate. Invert pudding onto platter. Cut into wedges and serve with sweetened whipped cream.
SUMMER PUDDING
Provided by Amanda Hesser
Categories weekday, dessert
Time 8h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, stir together nectarines, sugar and 1/3 cup water. Bring to a boil and cook for 5 minutes, stirring occasionally. Fold in raspberries and blackberries and cook until juices are thickened, at least three minutes. Taste and add more sugar if necessary. Pour into a large bowl and let cool.
- Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap. When fruit is cool, cover base of pan with layer of brioche, cutting it to fit. Spoon 1/3 of the fruit on top. Cover with layer of brioche. Repeat, ending with fruit. Lay a piece of plastic wrap on top, then another loaf pan containing 2 to 3 pounds of weights (soup cans work well). Chill overnight.
- When ready to serve, whisk together the crème fraîche, mascarpone and honey. Spoon into a serving bowl to be passed at the table. Remove weights, pan and top layer of plastic wrap from pudding. Unmold onto a serving plate with a lip so juices do not spill. Slice and serve.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 5 grams, Carbohydrate 61 grams, Fat 15 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 234 milligrams, Sugar 33 grams
EASY SUMMER PUDDING
A Traditional British Seasonal Pudding Re-creating dishes I remember with great fondness like my Grandmother's Trifle, Scrambled Eggs or Summer Pudding are only three from a long list of my favourites. The trifle is always popular at parties, and the scrambled egg (which took me years to perfect it to get it exactly like my Gran used to make) is always a hit when we have guests staying for breakfast. Summer Pudding is another that evokes fond memories. It is a dish I have grown up with and loved for many years. Going to the PYO (Pick-Your-Own) farms to get the fruit is a tradition me and my partner Tom still continue with our friends. Returning home (usually stuffed with the amount of strawberries eaten!), carefully preparing the fruit, and then the pudding and then having to wait for it to be ready before serving with fresh cream. This is a very easy dish to prepare and ideal for using any type of soft local seasonal fruits. There are many recipes out there for Summer Pudding and this is just my take on it.
Provided by Duncan H.
Categories Dessert
Time P1D
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Wash and prepare the fruits carefully.
- Place the water and sugar in a saucepan and heat gently until the sugar has dissolved.
- Add the fruits and cook gently for a few minutes - do not boil rapidly.
- Allow the mix to cool and check for sweetness - add more sugar if required.
- Take 8 individual pudding moulds and line with cling film.
- Remove the crusts from the bread.
- Take 8 slices of the bread and cut them in half to form oblongs.
- Line the insides of the moulds with the oblongs.
- On 2 slices cut them into quarters to make squares to line the bottom of the moulds - there should not be any gaps.
- Spoon carefully into the moulds the fruit mixture to the top.
- Keep back some of the juice from the fruits.
- With the remaining bread cut out circles big enough to cover the whole of the mould.
- Place the bread lids on top and fold over the cling film.
- Place the moulds on a tray and place another tray on top.
- Place weights on top of the tray and refrigerate the puddings over night.
- Turn out the puddings and remove the cling film.
- With a pastry brush give the puddings a gentle coat of the saved juices of the fruit. If there are any white bits still showing this will cover them up.
- Serve chilled with pouring cream.
Nutrition Facts : Calories 296, Fat 2.4, SaturatedFat 0.4, Sodium 384.8, Carbohydrate 65, Fiber 5.9, Sugar 29.9, Protein 5.8
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