Summer Pudding With Blueberries And Raspberries Recipes

SUMMER PUDDING RECIPE BY TASTY

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!

SUMMER PUDDING WITH BLUEBERRIES AND RASPBERRIES

Steps:

• Cut bread into 14 (1/2-inch-thick) slices. Cut out a 3-inch round from 1 slice and put in bottom of bowl. Line side of bowl with 10 slices, overlapping them slightly.
• Bring berries, sugar, and lemon juice to a boil in a heavy medium saucepan over medium heat, then simmer, stirring occasionally, until berries collapse and release their juices, about 8 minutes. Spoon fruit into a sieve set over a bowl and let drain 15 minutes. Spoon drained fruit into bread-lined bowl (reserve juices) and cover completely with remaining bread, cutting bread to fit.
• Pour juices evenly over bread, making sure all bread is saturated. Cover pudding directly with a piece of wax paper and place a 7-inch plate, upside down, on top of paper. Put a 1- to 1 1/2-pound weight (such as a large can) on plate and chill at least 8 hours.
• Remove weight, plate, and wax paper and invert platter over bowl, then invert bowl onto platter. Carefully unmold.

RASPBERRY SUMMER PUDDING

Steps:

• Line a 1-quart charlotte mold with plastic wrap and trim 1 whole bread slice to fit the bottom of it. Arrange the halved slices, overlapping them slightly, around the sides of the mold and press the bread round into the bottom.
• In a saucepan combine 4 cups of the raspberries, the sugar, and the framboise, bring the mixture to a simmer over moderate heat, stirring, and simmer it, stirring, for 3 minutes, or until the raspberries are crushed and the sugar is dissolved. Remove the pan from the heat and let the raspberry mixture cool.
• Spoon one third of the raspberry mixture into the mold and top it with 1 slice of the remaining bread, trimming the bread if necessary. Spoon the remaining raspberry mixture into the mold and top it with enough of the remaining 3 slices of bread, cut into pieces, to cover the top completely. Cover the mold with a round wax paper cut to fit the inside of the mold, top the wax paper with 1 round of stiff cardboard cut to fit the inside of the mold, and weight the pudding evenly with a 2-pound weight. Chill the pudding overnight.
• Just before serving, remove the weight, the cardboard, and the wax paper, run a thin knife around the edge of the mold to loosen the pudding, and invert a large round serving plate over the mold. Invert the raspberry pudding onto the plate, remove the plastic wrap, and garnish the pudding with the whipped cream and the additional raspberries.

RUSSIAN BLUEBERRY AND RASPBERRY PUDDING

Steps:

• Preheat broiler.
• Divide the berries among 4 individual oven proof dishes.
• Top each with 1/4 of the yogurt (or mascarpone cheese) and sprinkle with 1 tablespoon of brown sugar.
• Broil for about 3 minutes or until the sugar melts and caramelizes on the top.
• Serve with a garnish of mint.