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 SORBET
Steps:
- Berries: Rinse, stem and halve large strawberries. Peel the stone fruits, halve, pit, and chop larger specimens into 1/2-inch pieces.
- Puree the fruit in a food processor along with the sugar, lemon juice, vodka and salt. Pour into another vessel and refrigerate until the mixture reaches at least 40 degrees F, 4 to 6 hours.
- Churn in an ice cream machine according to the manufacturer's instructions until the mixture resembles soft serve ice cream. Freeze for at least 4 hours in an airtight container or until ready to serve
RASPBERRY SUMMER SENSATION
Keep this stashed in your freezer while the temperature spikes outside, waiting to make an appearance at the party. Just know that this will steal all thunder from the BBQ.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Spread sorbet onto bottom of foil-lined 9x5-inch loaf. Freeze 10 min.
- Beat pudding mix and milk in large bowl with whisk 2 min. Stir in COOL WHIP; spread over sorbet.
- Freeze 3 hours or until firm.
- Invert dessert onto plate just before serving. Remove and discard foil. Let dessert stand 10 to 15 min. to soften slightly before slicing.
- Serve topped with raspberries.
Nutrition Facts : Calories 130, Fat 4 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0.9698 g
GINGERED BRIOCHE SUMMER PUDDING WITH SOUR CREAM MASCARPONE
This summer pudding yields 6 servings, allowing second helpings for a party of 4 or a breakfast treat for the next morning. In addition to an 8-inch square glass baking dish, you will also need another one, glass or metal, of the same size.
Yield Serves 4 generously
Number Of Ingredients 9
Steps:
- In a large saucepan bring sugar, water, and gingerroot to a boil, stirring until sugar is dissolved. Stir in fruit and simmer gently, covered, carefully stirring occasionally, until blueberries just begin to burst, about 5 minutes. Remove pan from heat and stir in lemon juice. Transfer fruit mixture to a shallow baking dish to cool as quickly as possible. Transfer 1 1/2 cups cooled fruit mixture to a bowl and reserve, covered and chilled.
- Preheat oven to 400°F.
- On a baking sheet arrange bread slices in one layer and toast in middle of oven, turning them if necessary, until golden brown on both sides. Transfer bread to a rack to cool.
- In an 8-inch square glass baking dish set inside a larger shallow baking dish arrange half of bread slices, overlapping slightly if necessary and trimming to fit, and top with half of unchilled fruit mixture. Layer remaining bread slices and unchilled fruit mixture in same manner. Cover surface of pudding with plastic wrap. Put another 8-inch square glass or metal baking dish on top of plastic wrap and weight pudding evenly with about 6 pounds of weight (such as cans of food). (Chill pudding at least 8 hours and up to 1 day.)
- Just before serving, remove weights, baking dish, and plastic wrap from pudding, reserving juice that has spilled over into larger baking dish, and cut pudding into 6 portions. Transfer 4 portions with a spatula to plates and spoon reserved juices and chilled fruit mixture around them.
- Serve pudding with sour cream mascarpone.
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.
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
RASPBERRY SUMMER SENSATION DESSERT
My kids saw this in Kraft's "What's Cooking magazine" and decided to make it for dessert when we had their teachers over for lunch. This is a simple make-ahead dessert that appeals to the eye and the stomach! Cook time is freezing time.
Provided by Pamela
Categories Frozen Desserts
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Line a 9x5 inch loaf pan with foil, spoon sorbet into pan and put in the freezer for 10 minutes.
- Pour milk into a large bowl and add dry pudding mix. Whisk until well blended and fold in whipped topping.
- Spread pudding mixture over sorbet in pan.
- Freeze for at least 3 hours or overnight. Wrap securely and label if freezing longer than 24 hours.
- Unmold loaf pan onto a serving platter and top with fresh raspberries just before serving. It will be easier to cut if it rests for 15 minutes.
- Enjoy!
Nutrition Facts : Calories 111.3, Fat 5.6, SaturatedFat 4.6, Cholesterol 2.9, Sodium 142, Carbohydrate 14.7, Fiber 0.7, Sugar 13, Protein 1
LOW-FAT RASPBERRY SUMMER SENSATION
Cool off this summer with this Raspberry Summer Sensation. Made with raspberry sorbet, JELL-O vanilla instant pudding and COOL WHIP, this Raspberry Summer Sensation will be the perfect treat to prepare for your next grill-out get-together.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 3h25m
Yield Makes 12 servings.
Number Of Ingredients 5
Steps:
- Spoon sorbet into foil-lined 9x5-inch loaf pan; freeze 10 min.
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spread over sorbet.
- Freeze 3 hours or until firm. Unmold onto plate; remove foil. Let dessert stand 10 min. to soften slightly before slicing to serve. Top with berries.
Nutrition Facts : Calories 100, Fat 2 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0.9008 g
SUMMER PUDDING SORBET
I love this recipe from Nigel Slater; its really intense and gets the taste buds going! It uses all the best of British Summer berries which are also used in the traditional Summer pudding, hence the name. To quote Nigel "It is not for the faint-hearted".
Provided by Lou van
Categories Gelatin
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put all the fruit into a stainless-steel saucepan with the sugar and a tablespoon of water. Heat gently until the skins start to burst and the juices run a rich purple-red.
- Allow to cool.
- Push the fruit through a sieve, pressing hard with the back of a spoon to get all the juices and flesh from the fruit.
- Pour into an electric ice-cream maker following maufacturers instructions and add the creme fraiche when the mixture just starts to freeze.
- Freeze.
Nutrition Facts : Calories 430.8, Fat 10.4, SaturatedFat 5.9, Cholesterol 34.9, Sodium 12.6, Carbohydrate 86.8, Fiber 9, Sugar 65.5, Protein 3.5
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