RED-FRUIT SUMMER PUDDING
The fruits are heated gently to release their crimson juices, and then layered with sliced bread and chilled overnight to allow the flavors to meld. Garnished with additional fresh fruit, this ruby beauty makes a dramatic statement.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 13
Steps:
- Put strawberries, cherries, plums, brown sugar, salt, vanilla bean and seeds, lemon juice, and water into a large saucepan. Bring to a simmer over medium heat, gently stirring occasionally. Reduce heat to medium-low; cook until fruits release juices and are just soft, 15 to 20 minutes. Remove from heat, and stir in raspberries and Cointreau.
- Pour fruit mixture through a sieve into a shallow bowl, pressing lightly on solids; discard vanilla bean. Transfer fruit mixture to another bowl. Set both aside.
- Line a 9-inch bowl with plastic wrap, allowing a 3-inch overhang. Working one at a time, quickly dip bread slices into juices, flipping to coat both sides; arrange in prepared bowl, covering bottom and sides completely and trimming to fit if needed. Spread with 1 cup fruit mixture, and then top with more dipped bread. Repeat, using 1 1/2 cups fruit mixture between layers and finishing with bread.
- Cover with plastic overhang. Top with a plate small enough to fit just inside rim, and weigh with soup cans. Refrigerate overnight (or up to 2 days). Unmold pudding onto a platter; remove plastic wrap. Garnish with fruits.
RED-FRUIT PUDDINGS
Like Jell-O, but all grown up, these tart little puddings have a bracing fruitiness that is just what's needed after a sumptuous holiday spread. The scarlet juices of pomegranates, lingonberries, and raspberries are bound into a very soft gelée.
Provided by Ruth Cousineau
Yield Makes 8 to 12 servings
Number Of Ingredients 6
Steps:
- Pur&ée raspberries with their juices in a food processor, then force though a fine-mesh sieve into a bowl, discarding solids.
- Sprinkle gelatin over pomegranate juice in a medium saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin has dissolved. Stir in lingonberry sauce and sugar. Cook, stirring, until sugar has dissolved and sauce has melted. Stir into berry purée.
- Quick-chill in an ice bath, stirring occasionally, until mixture begins to mound, about 30 minutes. Pour into dishes or glasses and chill until set, at least 3 hours.
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
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
SIMPLE SUMMER PUDDING
Try this healthy, fruity summer pud - a good source of vitamin C
Provided by Good Food team
Categories Afternoon tea, Dessert, Lunch, Snack, Supper
Time 25m
Number Of Ingredients 4
Steps:
- Mix the first 3 ingredients and leave for 5-10 mins. If you're using defrosted fruit, tip in some of the juice, too. Meanwhile, line a 1.2 litre pudding basin with cling film, leaving an overhang. Cut a circle of bread to fit the base, then quarter the rest.
- Drain the juices from the soaked fruit into a bowl, dip the bread in until soaked. Layer up the fruit and bread, pour over the remaining juices and cover with the overhanging cling film - weigh down with a small plate and a couple of cans. Chill in the fridge for 10 mins or until ready to eat. Serve with single cream.
Nutrition Facts : Calories 201 calories, Fat 1 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
CLASSIC SUMMER PUDDING
Celebrate gorgeous seasonal strawberries, raspberries, blackberries and redcurrants with this set basin brioche pud
Provided by James Martin
Categories Dessert, Lunch
Time 30m
Number Of Ingredients 7
Steps:
- Wash the fruit and place it all (except the strawberries) in a large pan with the caster sugar and 3 tbsp water. Gently heat for 3 mins until the juice from the fruit starts to seep out. Add the strawberries and cook for 2 mins more. Drain the juice from the fruit through a sieve set over a large bowl. Taste the juice and add a little more sugar if necessary.
- Line a 1.2-litre pudding basin with a double layer of cling film, leaving an overlap around the top. Remove the crusts from the brioche and slice the loaf into 1cm-thick slices along the length of the loaf. Cut 1 slice in half widthways and trim the corners to fit into the base of the bowl - you may need to use both squares, trimmed to fit.
- Trim the slices to the correct length to line the sides of the bowl. To assemble the pudding, dip the slices of brioche into the fruit juice, then use them to line the basin. Start with the bottom pieces, then lay soaked rectangles of brioche along the sides of the bowl. If you have any gaps left at the end, patch these up with any remaining brioche, but make sure you save some for the base.
- Tip the fruit into the lined basin. Finish the pudding with a layer of brioche to make a base, then pour over any remaining liquid. Wrap the overhanging cling film over the top.
- Place a small plate, which will fit snugly on top of the basin, over the cling film and weigh down with 2 x 400g cans of tomatoes or beans. Leave the pudding weighed down in the fridge for at least a couple of hours, or overnight if possible.
- To serve, unwrap the cling film and place a serving plate over the pudding. Flip it over, remove the basin and carefully peel away the cling film. Serve in slices with clotted cream, if you like.
Nutrition Facts : Calories 369 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 43 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
ANGELA'S SUMMER PUDDING
Angela Nilsen discovers a stunning new way for a classic fruity British dessert
Provided by Angela Nilsen
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch
Time 1h30m
Number Of Ingredients 5
Steps:
- Firstly, get all the fruit ready. Hull the strawberries and cut them in halves or quarters depending on how big they are. Strip the blackcurrants and redcurrants from their stalks in one fell swoop by running a fork down the length of each stem - keep both the currants separate from the other fruits.
- Tip the sugar into a wide, not too deep, saucepan. Measure in 3 tbsp water and the cassis. Put the pan on a low heat and cook, stirring often, until you can no longer hear the crunch of sugar grains on the bottom of the pan. When the sugar is dissolved, turn up the heat to medium-high and let the mixture bubble away for about 8 minutes. It will go quite syrupy and you want to catch it just before it starts to change colour or caramelise.
- Now tip the blackcurrants and redcurrants into the hot syrup, it will feel quite sticky at first, then bring everything back up to a lively simmer and let it bubble again for no more than a minute, just to lightly burst and soften the currants without losing their shape. Take the pan off the heat and leave until it is barely warm.
- Gently stir in the strawberries and raspberries - a large metal spoon is best so they don't break up - and let the fruity mixture sit for about half an hour so the juices all mix in.
- Cut 4-5 slices from the loaf, about 5mm thick, and trim off the crusts. Cut a little square (about 4cm) from one slice and put it in the bottom of a 1.2 litre pudding basin. Using a big slotted spoon, put a layer of fruit (about 3 spoonfuls) over the bread. Next lay a slice of bread in the centre over the fruit trimming to fit and fill any gaps with trimmings of bread so the fruit is covered. Continue layering with more fruit, more bread, then a final layer of fruit so it comes to within a hair's breadth of the top of the basin. Spoon over a few spoonfuls of juice - not too much or it will ooze out when weighted down. (You should have about 4 spoonfuls of fruit and juice left for making a sauce.) Cover the fruit with a final layer of bread, press down to compact everything, then cover with cling film. Lay a saucer on top and weight down with heavy cans or weights. Stand the basin on a plate in case any juices spill out, then leave in the fridge overnight, or for a minimum of five hours. Press the leftover fruits and juice through a metal sieve to make a sauce, keep chilled. (You can freeze the pudding and the sauce at this stage for up to a month.)
- To turn out, go round the edge of the pudding with a round-bladed knife to release it, then invert it on to a plate. Cut into slices with a serrated knife and serve with a drizzle of the fruit sauce and cream.
Nutrition Facts : Calories 245 calories, Fat 1 grams fat, Carbohydrate 55 grams carbohydrates, Sugar 35 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.29 milligram of sodium
RED-FRUIT SUMMER PUDDING
The fruits are heated gently to release their crimson juices, and then layered with sliced bread and chilled overnight to allow the flavors to meld. Garnished with additional fresh fruit, this ruby beauty makes a dramatic statement.
Provided by Chef mariajane
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Put strawberries, cherries, plums, brown sugar, salt, vanilla bean and seeds, lemon juice, and water into a large saucepan. Bring to a simmer over medium heat, gently stirring occasionally. Reduce heat to medium-low; cook until fruits release juices and are just soft, 15-20 minutes. Remove from heat, and stir in raspberries and Cointreau.
- Pour fruit mixture through a sieve into a shallow bowl, pressing lightly on solids; discard vanilla bean. Transfer fruit mixture to another bowl. Set both aside.
- Line a 9-inch bowl with plastic wrap, allowing a 3-inch overhang. Working one at a time, quickly dip bread slices into juices, flipping to coat both sides; arrange in prepared bowl, covering bottom and sides completely and trimming to fit if needed. Spread wirh 1 cup fruit mixture, and then top with more dipped bread. Repeat, using 1 1/2 cups fruit mixture between layers and finishing with bread.
- Cover with plastic overhang. Top with a plate small enough to fit just inside rim, and weigh with soup cans. Refrigerate overnight (or up to 2 days). Unmold pudding onto a platter; remove plastic wrap. Garnish with fruits.
Nutrition Facts : Calories 285.3, Fat 3.2, SaturatedFat 0.6, Sodium 585.1, Carbohydrate 58.7, Fiber 7.8, Sugar 15.9, Protein 7.5
RED SUMMER FRUIT PUDDING
Categories Fruit Dessert Freeze/Chill
Number Of Ingredients 5
Steps:
- Prepare fruit by removing any bad berries, etc. Remove crusts from bread. Butter the inside of a 3-pt. pudding basin then line the basin with the bread slices - do not leave any gaps (overlap if necessary.) Press the edges together so the bread forms a complete mold inside the bowl. Reserve about 1/2 lb. raspberries for decoration at end. Place remaining berries with sugar and lemon zest into saucepan. Bring the mixture to a gentle simmer until the sugar is dissolved and the fruits are releasing their juices - takes about 5 minutes - don't overcook as you want the fruits to keep their shapes. Reserve about 3/4 C. of the juice, then cool and refrigerate. Pour the remainder of the fruit into the pudding basin - seal the top completely with slices of bread. Cover the bread with a flat plate/saucer that fits snugly inside the basin, then weigh down the plate with a 3-lb. weight (very heavy can or jar will do.)Leave in fridge overnight, the weight will cause the juice to bleed through the bread, staining it red. Gently slide a flexible spatula between the bread and the basin to loosen. Invert the bowl onto a serving dish - it should slide easily into place. Add a few drops of red coloring to the 3/4 C. set aside fruit juice, and use this to gently coat any areas that still have a white tinge - pour remainder of juice over entire pudding. Put the reserved raspberries all around the bottom of the pudding. Serve with real whipped cream and a sprig of mint or vanilla ice cream (optional.).
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- 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.
- 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.
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