Summer Pudding Food

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SUMMER PUDDING



Summer Pudding image

Provided by Food Network

Categories     dessert

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 10

10 to 15 thin slices thin white bread, crusts removed
1/2 cup thawed frozen apple juice concentrate
1 1/2 cups raspberries
1 1/2 cups red currants or other berry
2 cups strawberries, hulled, quartered if large
1/2 cup cranberries
1 cup blueberries
1 teaspoon powdered gelatin
1/8 cup cold water
1 cup cold heavy cream, optional

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



Summer pudding image

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

300g strawberry
250g blackberry
100g redcurrant
500g raspberry
OR 1.25kg/2lb 12oz mixed berries and currants of your choice
175g golden caster sugar
7 slices day-old white bread, from a square, medium-cut loaf

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



Summer Pudding image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 12h25m

Number Of Ingredients 9

1 day-old loaf firm, good-quality white bread (about 1 pound), sliced 1/2 inch thick, crusts removed
1 1/2 pounds fresh raspberries (about 6 cups)
3/4 pound fresh red currants (about 2 cups), stems removed
1/2 pound fresh blackberries (about 2 cups)
1 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon coarse salt
3/4 cup mascarpone (6 ounces)
1 cup heavy cream

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



Summer Pudding with Rum Whipped Cream image

Provided by Ina Garten

Categories     dessert

Time 8h30m

Yield 8 servings

Number Of Ingredients 10

1 pint fresh strawberries, hulled and sliced
1 1/2 cups sugar
3 half-pints fresh raspberries, divided
2 half-pints fresh blueberries
2 tablespoons framboise (raspberry brandy)
1 loaf brioche or egg bread (1 to 1 1/2 pounds)
1 cup (1/2 pint) cold heavy cream
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 tablespoon dark rum

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



Easy English Summer Pudding image

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

2 tbsp. water
5 oz./150 g caster sugar
1 lb./450 g summer fruits (as available, washed and mixed)
4 to 6 oz./100 to 150 g white bread (sliced and crusts removed)
2 cups whipped cream (or custard)

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



Easy summer pudding image

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

750g/1lb 14oz mixed summer fruit (such as raspberries, red, white and blackcurrants, tayberries, loganberries, blackberries, cherries and blueberries
185g/6½oz caster sugar
1 medium loaf good-quality white bread, slightly stale
2 tbsp cassis or blackcurrant cordial

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



Summer Pudding with Blueberries and Raspberries image

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

1 unsliced rectangular loaf of brioche or good-quality firm white bread such as Pullman (1 pound), crusts discarded
4 cups blueberries (1 pound)
5 cups raspberries (18 ounces)
1 cup sugar
1 teaspoon fresh lemon juice
Equipment: a deep 2 1/2-quart bowl (preferably 8 inches in diameter across top and 3 inches across bottom); a platter with a lip
1 platter with a lip
Accompaniment: lemon verbena ice cream

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



Summer Pudding Recipe by Tasty image

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

2 cups raspberry, plus more for garnish
2 cups blackberry, plus more for garnish
2 cups blueberry, plus more for garnish
1 cup sugar
20 white breads
2 cups whipped cream, lightly sweetened
fresh mint, for garnish

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



Summer Pudding image

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

6 1/2-inch-thick slices French bread (each about 6 x 4 inches)
1 1/2 cups hulled strawberries (about 6 ounces)
1 1/2 cups frozen unsweetened raspberries, unthawed
1 1/2 cups frozen unsweetened blueberries, unthawed
1 1/2 cups frozen unsweetened blackberries, unthawed
1/2 cup sugar
1/4 cup cranberry juice cocktail
Lightly sweetened whipped cream

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



Summer Pudding image

Provided by Amanda Hesser

Categories     weekday, dessert

Time 8h30m

Yield 6 servings

Number Of Ingredients 8

4 small ripe nectarines, pitted and sliced
1/2 cup sugar, more as needed
3 cups raspberries
2 cups blackberries
6 3/8-inch-thick slices brioche, lightly toasted
2/3 cup crème fraîche
1/2 cup mascarpone
1 tablespoon wildflower honey

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



Easy Summer Pudding image

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

1 lb strawberry
6 ounces raspberries
6 ounces black currants
6 ounces red currants
6 ounces blackberries
18 slices white bread
6 ounces golden caster sugar
3 tablespoons water

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

More about "summer pudding food"

SUMMER PUDDING - WIKIPEDIA
Summer pudding or summer fruit pudding is a British dessert made of sliced white bread, layered in a deep bowl with fruit and fruit juice.It is left to soak overnight and turned out onto a plate. The dessert was most popular from the late 19th to the early 20th century. It first appears in print with its current name in 1904, but identical recipes for 'hydropathic pudding' and …
From en.wikipedia.org


TRADITIONAL SUMMER PUDDING - GREAT BRITISH FOOD
Method. Put half the mixed berries in a large saucepan with the sugar, lemon juice, wine and water. Bring to a gentle simmer and cook for five minutes until softened, stirring occasionally. Lift out the fruit into a sieve using a slotted spoon, strain any berry juice back into the saucepan, then put the fruit in a bowl on the side.
From greatbritishfoodawards.com


11 EASY SUMMER PUDDING IDEAS | SHEERLUXE
Line a deep 30cm x 20cm baking tray with parchment paper. Preheat the oven to 170°C/150°C fan/gas 3. Place the pitted cherries in a baking tray, sprinkle over half of the icing sugar and bake for 40 minutes until the cherries are soft. Remove from the oven and strain the juice from the cherries into a bowl.
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44 SUMMER PUDDING RECIPES IDEAS IN 2022 - FOOD NEWS
44 Summer pudding recipes ideas in 2021. Summer Pudding! Thursday, August 24, 2017. Summer Pudding is an old-fashioned English dessert. It's made by layering cooked berries and leftover bread in a mold, refrigerating it overnight, and then unmolding it onto a serving plate. I’ve upgraded it with buttery brioche bread and a splash of raspberry ...
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SUMMER PUDDING - ESSENTIALLY ENGLAND
Assembling the Pudding. Wash all the fruit and cut any extra-large strawberries into manageable pieces. Place the fruit in a large pan and heat gently until the juices run. Slice the bread and trim the crusts off. Keeping one slice aside for the top, use the others to closely line a greased pudding basin or glass bowl.
From essentially-england.com


SUMMER PUDDING JAM RECIPE - LOS ANGELES TIMES
1. In a large bowl, combine all of the ingredients and macerate for at least 15 minutes, or up to 1 week, covered, in the refrigerator. Prepare jars for …
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ENGLISH SUMMER PUDDING RECIPES - FOOD NEWS
What are the ingredients in English summer pudding? Ingredients 2 tbsp. water 5 oz./150 g caster sugar 1 lb./450 g summer fruits (as available, washed and mixed) 4 to 6 oz./100 to 150 g white bread (sliced and crusts removed) 2 cups whipped cream (or custard)
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SUMMER PUDDING RECIPE | EATINGWELL
Directions. Step 1. Combine currants, loganberries, sugar and water in a large heavy saucepan. Bring to a simmer, stirring, and simmer over medium-low heat for 2 minutes. Remove from the heat, stir in jam, liquor and lemon juice. Let cool completely. Advertisement. Step 2.
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SUMMER PUDDING - MY MARKET KITCHEN
Method: Sprinkle the sugar into a heavy-based saucepan. Pour the water over and stir to make a paste. Cook to a light golden caramel. Add the scraped vanilla bean and seeds, black pepper and wine, and bring to the boil. Simmer for 10 minutes, until reduced by half. Remove from the heat and gently stir in the fruit.
From mymarketkitchen.tv


SUMMER PUDDINGS - PINCH OF NOM
Step 5. Cut the remaining bread into rectangles approx 5cm x 4cm. You will find you will have to cut some a little narrower. Dip one side of each rectangle in the sweetened fruit juice in the bowl and use these to line the sides of each dish, placing the …
From pinchofnom.com


NO-BAKE RASPBERRY SUMMER PUDDING | RICARDO
Add the remaining raspberries, stirring gently, then let rest for 5 minutes. Drain the fruit over a bowl. Set aside the syrup and fruit separately. Meanwhile, line a bowl with a 7-inch (18 cm) opening and a capacity of 6 cups (1.5 litres) with plastic wrap. Cut a circle the same size as the bottom of the bowl out of one of the bread slices.
From ricardocuisine.com


75 EASY NO-BAKE SUMMER DESSERTS | TASTE OF HOME
No-Bake Blueberry Cheesecake. For an airy delight on a summer afternoon, try this mouthwatering cheesecake from Hastings, Nebraska's Ken Gallagher. Because it doesn't contain eggs, it's lighter but also very creamy and refreshing.—Ken Gallagher, Hastings, Nebraska. Go to Recipe. 40 / 73.
From tasteofhome.com


EASY SUMMER DESSERT RECIPES | OLIVEMAGAZINE
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WIMBLEDON SUMMER PUDDING | JAMIE OLIVER RECIPES
Use a speed-peeler to peel the cucumber, halve it lengthways and scrape out the seeds with a teaspoon, then slice it ½cm thick and, in a bowl, toss with 100g of sugar. Hull, halve and add the strawberries, tossing again. Pick and finely chop half the mint leaves, then gently stir into the caramel with the cucumber and strawberries.
From jamieoliver.com


SUMMER PUDDING | RECIPES | DELIA ONLINE
Cook over a medium heat for 3–5 minutes until the sugar has dissolved and the juices begin to run (be careful not to overcook and so lose the fresh flavour of the fruit), then remove the pan from the heat. Now trim one slice of bread to fit the base of the pudding basin, and cut 4 slices in half to line the side of the basin, overlapping them ...
From deliaonline.com


SUMMER PUDDING RECIPES - BBC FOOD
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 ...
From bbc.co.uk


CREAMY ITALIAN SUMMER PUDDING | ITALIAN RECIPES | GOODTO
In a large bowl, mix together the mascarpone, yogurt and vanilla with the icing sugar - stir well to distribute evenly. Fill the lined basin with alternate layers of sweetened marscapone and berries, starting with the mascarpone. Cover with …
From goodto.com


15 EASY SUMMER DESSERTS READY TO WOW IN UNDER 30 MINUTES
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CLASSIC BRITISH SUMMER PUDDING - WHAT A GIRL EATS
Line the mold with the bread slices, cutting to fit all the gaps, buttered side toward the bowl. In a saucepan, add berries and sugar and bring to a simmer. Cook gently for about 10 minutes, just until sugar dissolves and berries release their juices. Fill the mold with the berries all …
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SUMMER PUDDING WITH RUM WHIPPED CREAM | RECIPES - BAREFOOT …
1 cup (1/2 pint) cold heavy cream. 3 tablespoons sugar. 1/2 teaspoon pure vanilla extract. 1 tablespoon dark rum. 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.
From barefootcontessa.com


SUMMER PUDDING RECIPE | MYRECIPES
Nicole Rucker's cookbook Dappled is all about baking with fruit. The genius behind this particular recipe is that no baking is required—just overripe summer fruit and sandwich bread. As Rucker writes, "I challenge you to find a more dramatic, striking dish than a clas­sic summer pudding. The saturated slices of white bread encasing the fruit, soaked in the vivid juices of ripe berries, …
From myrecipes.com


HOW TO MAKE SUMMER PUDDING – RECIPE | FOOD | THE GUARDIAN
Use the slices of bread to line the inside of a greased pudding bowl, saving a slice to act as a lid. 4 Start on the filling. After removing any …
From theguardian.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


15 BEST SUMMER PIE RECIPES | ALLRECIPES
A world of fresh fruit is in season, and nothing completes a barbeque quite like a slice of pie. Bake up buttery crusts stuffed with cherries, strawberries, and peaches. Or keep things cool by whipping together a lemon icebox, banana pudding, or chocolate cream pie. You're sure to find a new seasonal favorite in these 15 summer pie recipes.
From allrecipes.com


SUMMER PUDDING RECIPE - TASTEBOTANICAL - AN ENGLISH CLASSIC
Summer Pudding recipe. This Summer Pudding recipe is an English classic which was developed specifically to make use of stale bread. It was an imperative not to waste food and products had a shorter shelf-life due to lack of preservatives. In the winter, Bread and Butter Pudding, was a popular way to use up bread that was past its best. In ...
From tastebotanical.com


RECIPE DETAIL PAGE | LCBO
Food and Drink; Summer Pudding; Recipe Detail Page. Summer Pudding. Summer 2005. By: Jennifer McLagan . This is one of my favourite desserts. It is a summer version of the popular English dessert of steamed pudding, which it resembles. The pudding basin or bowl is lined with bread and filled with fruit and sugar. The redcurrants add acidity, which enhances and …
From lcbo.com


CLASSIC SUMMER PUDDING | DESSERT RECIPES | GOODTOKNOW
Take redcurrants off stalks, using a fork, then wash and dry all fruits. Pour 6 tbsp water into a pan and add the sugar. Place the pan over a medium heat and stir until the sugar dissolves. Add any redcurrants and blueberries to the pan and simmer gently for 1 min. Remove the pan from the heat and add the raspberries and sliced strawberries.
From goodto.com


BAREFOOT CONTESSA | SUMMER PUDDING!
Summer Pudding! Thursday, August 24, 2017. Summer Pudding is an old-fashioned English dessert. It's made by layering cooked berries and leftover bread in a mold, refrigerating it overnight, and then unmolding it onto a serving plate. I’ve upgraded it with buttery brioche bread and a splash of raspberry liqueur.
From barefootcontessa.com


SUMMER PUDDING - CAROLINE'S COOKING
How to make summer pudding. Line a bowl with cling wrap/film. Remove crusts from bread and line the bowl with bread. Cut extra bread to make a 'lid'. Gently warm a mix of berries with some sugar and a little water to release the juices. Pour the berries into the bread-lined bowl, put on the bread lid then pour over some of the extra juice.
From carolinescooking.com


60 BEST SUMMER RECIPES | SUMMER DISHES YOU HAVE TO TRY
Cucumber & Onion Salad. "This salad has a perfect balance of cucumber, white onion, sugar and vinegar. The white vinegar is a must — it gives the salad that little bite that just begs you to sneak a few cucumbers right out of the bowl. This is such a great classic!" -Andi of Longmeadow Farm.
From food.com


SUMMER PUDDING | FRUIT RECIPES | JAMIE MAGAZINE
Place all the berries in a large, heavy-based saucepan with the sugar, orange juice and vanilla paste (if using). Cook over a low heat for 3 to 5 minutes, or until the sugar dissolves and juices start bleeding from the fruit. Set aside to cool. Remove the crusts from the bread, then spread over the jam. Line the basin with 6 of the slices, jam ...
From jamieoliver.com


SUMMER BERRY PUDDING RECIPE | EATINGWELL
Step 2. Combine berries, sugar, water and salt in a medium saucepan and cook over medium-high heat until the berries break down, 5 to 6 minutes. Reserve 1/3 cup for garnish; cover and refrigerate. Step 3. Place 1 tablespoon of the remaining berry mixture in the bottom of each ramekin. Top with a slice of bread.
From eatingwell.com


70 GORGEOUS DESSERTS YOU’LL WANT TO EAT ALL SUMMER
The cream of coconut and lemon juice make a delicious combo, and the streusel adds a nice crunch. You can substitute any crunchy sugar, lemon or coconut cookie in place of the shortbread, as long as each cookie is about 2 inches. —Janet Gill, …
From tasteofhome.com


SUMMER PUDDING CAKE - GOOD HOUSEKEEPING
Put all the fruit (except strawberries) in a large pan with the caster sugar and 100ml (31/2fl oz) water. Heat over medium heat, occasionally stirring gently, until juices start to …
From goodhousekeeping.com


SUMMER PUDDING | NIGELLA'S RECIPES | NIGELLA LAWSON
Line the bowl, purply-red side outwards. Ladle out more juice as you need it: you don't want to wet the bread through, just to colour it on one side. Finish with the round bit of bread for the base, and have the slices for the top ready but not dipped yet. Ladle in …
From nigella.com


SUMMER PUDDING, A MOST DELIGHTFUL NO-BAKE DESSERT FROM OVER …
Food & Cooking; Summer Pudding, a Most Delightful No-Bake Dessert From Over the Pond; Summer Pudding, a Most Delightful No-Bake Dessert From Over the Pond. Why you should make England's most-famous warm-weather dessert. victoria-spencer-1163-d111425.jpg. By Victoria Spencer. Advertisement. Pin More. Facebook Tweet Email Send Text Message Print …
From marthastewart.com


SUMMER PUDDING RECIPES | BBC GOOD FOOD
Summer pudding recipes. 24 Recipes. Try our top selection of classic fruity desserts. Our easy recipes are packed with strawberries, redcurrants and blackberries for the perfect summer treat.
From bbcgoodfood.com


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