Summer Pudding Trifles Recipes

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SUMMER PUDDING TRIFLES



Summer pudding trifles image

These cute summer trifles combine two raspberry classics and can be made several hours ahead and kept in the fridge

Provided by Barney Desmazery

Categories     Buffet, Dessert, Dinner

Time 20m

Yield Serves 4

Number Of Ingredients 5

600g raspberries
50g golden caster sugar
1 madeira loaf (about 300g/10oz)
227ml tub clotted cream
icing sugar , to serve

Steps:

  • Set half the raspberries aside. In a bowl, roughly mash the remaining raspberries with the sugar. Cut the madeira loaf into 12 slices, then use a round cutter to cut out rounds of the cake to fit 4 serving glasses. Beat the clotted cream until slightly thickened.
  • Layer up the trifles in glasses starting with a slice of cake, then some cream and some mashed raspberries. After the final slice of cake, spread over some cream and top with whole raspberries. The trifles can be kept in the fridge for a couple of hours. Dust with a little icing sugar before serving.

Nutrition Facts : Calories 617 calories, Fat 44 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 42 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.52 milligram of sodium

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

SUMMER FRUIT TRIFLE



Summer Fruit Trifle image

This simple, light dessert is great for picnics or barbecues. I made it for a cookout recently and it didn't last long. You can easily substitute different fruit based on what you have on hand.

Provided by K.Glavin

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 15m

Yield 10

Number Of Ingredients 4

1 (10 inch) prepared angel food cake, cut into 1 inch cubes
1 (32 fluid ounce) container vanilla yogurt
2 cups sliced fresh strawberries
2 cups fresh blueberries, rinsed

Steps:

  • Cover the bottom of a large bowl with 1/3 of the angel food cake cubes. Generously cover the cake with 1 1/3 cups yogurt. Spread 1 1/3 cups of the strawberry slices and blueberries on top of the yogurt. Repeat twice with the remaining cake cubes, yogurt, and berries. Serve immediately or chill until needed.

Nutrition Facts : Calories 188.6 calories, Carbohydrate 38.2 g, Cholesterol 4.5 mg, Fat 1.6 g, Fiber 1.8 g, Protein 6.8 g, SaturatedFat 0.8 g, Sodium 311.4 mg, Sugar 16.7 g

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