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
SUMMER BERRY PUDDING
Steps:
- In a large saucepan, add the fruit (reserving a few berries for garnish). Add the sugar and cook until the fruit is starting to release some liquid, is tender and beginning to burst, but still holds its shape, about 5 minutes.
- Line a large 6-cup pudding bowl with plastic wrap, allowing lots of overhang.
- Remove the crusts from 10 to 12 slices of bread. Press the bread slices briefly in the juices at the top of the berries in the pot then lay them into the bowl, juice-side down, ensuring there are no spaces. Use smaller pieces to overlap or close gaps in spaces, as needed.
- Remove the berries from the heat, and cool slightly. Using a slotted spoon, spoon the fruit into the bread-lined bowl, and top with a final layer of bread and spoon a bit more of the juices over the top to color the top layer of bread evenly. Reserve the remaining cooking juices for serving. Cover with the plastic wrap and place a plate over the top. Add a large heavy can or a 2-pound weight to the plate and let sit at least 8 hours, or overnight, refrigerated.
- On serving, whip the cream until soft peaks just begin to form. Add the sugar and whip until almost stiff.
- Gently invert the bowl onto a large serving dish, shaking it lightly to loosen. Peel the plastic wrap off, and spoon the reserved juice all over, to soak any bits of bread that still look white. Serve with a bowl of whipped cream on the side, or cut individual wedges, and add a dollop of cream and a berry or two for garnish.
SUMMER BERRY PUDDING
Provided by Michael Chiarello : Food Network
Categories dessert
Time P1DT15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Special Equipment: Cheesecloth; heavy can or weight
- Coarsely chop the strawberries and put them and the other berries in a sauce pan. Add the sugar and salt and cook over high heat until the berries are heated and just giving up there juices. About 5 minutes. Remove from heat and cool.
- In a blender, puree the simple syrup with 2 pints of raspberries until smooth. Set aside.
- Line a 2-quart pudding mold or deep bowl with cheesecloth. Dip both sides of some of the bread slices in the raspberry puree and arrange around the sides and bottom of the mold. Soak the remaining slices in the berry puree and layer with the cooked berries. Repeat and end with a bread layer on top.
- Using a plate that fits just inside the top of the mold, place it on top of the pudding. Put the mold in a pan and weight the plate. Refrigerate the pudding overnight.
- To serve, un-mold the pudding onto a serving platter, remove the cheesecloth and serve with scoop or two of vanilla ice cream. Sprinkle a little salt on top of ice cream for that hand-churned affect of homemade ice cream.
BERRY SUMMER PUDDING
Got soft white bread? Berries? Good: you're all set to make this dessert, which can brighten even the warmest summer night. The making of this dish takes almost no time, but the pudding has to be refrigerated at least 6 hours or overnight. So make it up in the morning, have some fun in the sun and it will be ready for after dinner. Serve with heavy cream or ice cream.
Provided by Melissa Clark
Categories dessert
Time 6h20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- To make the pudding, combine berries, sugar and 1/3 cup water in a medium saucepan. Simmer over medium heat until sugar is completely dissolved and berries release their juices, 7 to 10 minutes. Stir in lemon juice. The sauce should be sweet, with a hint of tartness. Adjust with more sugar or lemon juice as needed. Stir in rosewater if using
- Spoon an even layer of berry syrup (not the berries themselves) in the bottom of an 8-inch loaf pan or a medium-size bowl. Line bottom of pan or bowl with a single layer of bread; cut bread into pieces as necessary to make it fit. Spoon 1/3 of the fruit on top of bread, making sure bread is completely coated; top with a layer of bread. Repeat twice more, alternating layers of fruit with layers of bread, ending up with bread as the top layer. Let mixture cool completely, then wrap pan tightly with plastic wrap. Place a light weight on top of the pudding. Refrigerate at least 6 hours or overnight.
- Run a knife around sides of summer pudding, then turn it over onto a plate to unmold. Serve in slices with cream or ice cream on top.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 1 gram, Carbohydrate 48 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 204 milligrams, Sugar 26 grams, TransFat 0 grams
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
GRILLED SUMMER BERRY PUDDING
Barney Desmazery's hot berry dish is a delicious low-fat alternative to the traditional pudding
Provided by Barney Desmazery
Categories Dessert, Dinner, Lunch, Treat
Time 30m
Number Of Ingredients 5
Steps:
- Preheat the grill to high. Lay the slices of bread slightly overlapping in a shallow flameproof dish. Sprinkle about 2 tbsp of the sugar in an even layer over the bread and grill for about two minutes until the bread is toasted and the sugar is just starting to caramelise. Mix the cornflour into the fromage frais.
- Pile the fruit down the middle of the bread and sprinkle with 1 tbsp of the sugar. Drop spoonfuls of the fromage frais mixture on top, then sprinkle the rest of the sugar over evenly.
- Put the dish as close to the heat as you can and grill for about 6-8 minutes, until the fromage frais has browned and everything else is starting to bubble and turn juicy. Leave it to sit for a minute or two, then serve hot, spooned straight from the dish.
Nutrition Facts : Calories 211 calories, Fat 1 grams fat, Carbohydrate 47 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.45 milligram of sodium
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
More about "summer berry pudding recipes"
SUMMER BERRY PUDDING RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)Total Time 1 minServings 10
- Line pan with plastic wrap. Place on a rimmed baking sheet. Combine all berries, 1 cup sugar, and 1/2 cup water in a large pot. Scrape in seeds from vanilla bean. Bring to a simmer, stirring to dissolve sugar. Simmer for 10 minutes. Set berry sauce aside.
- Spread bread slices with butter. Mix remaining 2 Tbsp. sugar and cinnamon in a small bowl. Sprinkle over bread slices.
- Drizzle 1/2 cup warm berry sauce over bottom of pan. Line pan with a single layer of bread, cutting to fit as needed. Pour 1 1/2 cups berry sauce over. Repeat layering 2 more times. Pour any remaining sauce over. Cover with plastic. Set a plate slightly smaller than pan on top of pudding to weigh down, keeping bread submerged. Chill for at least 1 hour and up to 2 days. Remove plate and plastic from top of pudding. Invert onto a plate. Release pan sides; remove pan and plastic.
SUMMER BERRY PUDDING RECIPE - JUST A MUM'S KITCHEN
From justamumnz.com
4.7/5 (6)Category Baking & RecipesCuisine BritishTotal Time 6 hrs 35 mins
BEST BERRY PUDDING RECIPE - HOW TO MAKE EASY …
From food52.com
Reviews 47Servings 6-8Cuisine AmericanCategory Dessert
SUMMER PUDDING | FRUIT RECIPES | JAMIE MAGAZINE
From jamieoliver.com
EASY SUMMER PUDDING RECIPE - BBC FOOD
From bbc.co.uk
THE BEST SUMMER PUDDING | MARY BERRY'S RECIPE
From rachelsrecipepantry.com
EASY SUMMER BERRY DESSERTS | FEATURES | JAMIE OLIVER
From jamieoliver.com
SUMMER PUDDING | WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
BEST SUMMER BERRY PUDDINGS RECIPES | FOOD NETWORK …
From foodnetwork.ca
SUMMER BERRY PUDDING - NOT QUITE NIGELLA
From notquitenigella.com
BEST SUMMER BERRY PUDDING RECIPES | FOOD NETWORK …
From foodnetwork.ca
LUSH VANILLA BERRY PUDDING RECIPE | BON APPéTIT
From bonappetit.com
BAREFOOT CONTESSA | SUMMER PUDDING!
From barefootcontessa.com
SUMMER BERRY PUDDING RECIPE | RECIPES.NET
From recipes.net
SUMMER BERRY PUDDING | NEW WORLD
From newworld.co.nz
MARY BERRY'S FOOLPROOF CHRISTMAS CAKE AND PUDDING RECIPES IN FULL
From ok.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love