Summer Peach Pudding Dessert Recipes

PEACH PUDDING DESSERT

Steps:

• In a small microwave-safe bowl, heat brown sugar and butter on high for 1 minute or until sugar is dissolved. Stir in peaches and sour cream. , Spoon pudding into dessert dishes. Top with peach mixture; sprinkle with cookie crumbs. Serve or refrigerate.

SUMMER PEACH PUDDING DESSERT

Steps:

• Preheat oven at 350 degrees.
• Spread peaches in a well greased 13x9 baking dish.
• Blend flour, sugar, baking powder and salt.
• Add milk, beating until a batter forms.
• Pour over peaches.
• Drizzle margarine over top of mixture.
• Bake at 350 degrees for 40 minutes.
• Let cool and refrigerate about 4 hours prior to serving.

SUMMER PUDDING

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.

PEACH AND BERRY SUMMER PUDDING

Steps:

• Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of the raspberries and all of the blueberries and peaches and cook, stirring occasionally, until the mixture reaches a simmer. Simmer for 1 minute. Off the heat, stir in the remaining raspberries and the framboise.
• Slice the bread into 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high soufflé or baking dish, ladle about 1/2 cup of the cooked fruit mixture. Arrange slices of bread on top in a pattern (this will become the top when the pudding is unmolded) and then add more fruit mixture to saturate. Continue adding bread, cutting it to fit the mold, and fruit. Finish with bread and cooked fruit, 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 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 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 and vanilla. Continue to whip until it forms stiff peaks. Serve cold.