SUMMER PUDDING WITH RUM WHIPPED CREAM
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 cups of the raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer, and simmer for a minute. Off the heat, stir in the remaining raspberries and the framboise.
- Slice the bread in 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture. Arrange slices of bread in a pattern (this will become the top when it's unmolded) and then add more berry mixture to saturate. Continue adding bread, cutting it to fit the mold, and berries. Finish with bread and cooked berries, 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. Remove the weight after 6 to 8 hours. Cover the pudding with plastic wrap 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 rum 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, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold.
RUM WHIPPED CREAM
Steps:
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold.
SUMMER PUDDING WITH RUM WHIPPED CREAM
Make and share this Summer Pudding With Rum Whipped Cream recipe from Food.com.
Provided by Queen of Everything
Categories Dessert
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the strawberries, sugar, and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat for 5 minutes.
- Add 2 cups of raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer.
- Cook for one minute.
- Off the heat, stir in the remaining raspberries and the framboise.
- Slice the bread in 1/2-inch-thick slices and remove the crusts.
- In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture.
- Arrange slices of bread in a pattern (this will become the top when it's unmolded) and then add more berry mixture to saturate.
- Continue adding bread, cutting it to fit the mold, and berries.
- Finish with bread and cooked berries, 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.
- Remove the weight after 6 to 8 hours.
- Cover the pudding with plastic wrap and refrigerate overnight.
- Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate.
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment.
- When it starts to thicken, add the sugar, vanilla, and rum.
- Continue to whip until it forms stiff peaks.
- Serve pudding in wedges with cold rum whipped cream.
Nutrition Facts : Calories 327, Fat 11.5, SaturatedFat 6.9, Cholesterol 40.8, Sodium 12.5, Carbohydrate 56.6, Fiber 4.6, Sugar 49.6, Protein 1.7
SUMMER PUDDING WITH RUM WHIPPED CREAM
Steps:
- Combine the strawberries, sugar, and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer. Cook for one minute. Off the heat, stir in the remaining raspberries and the framboise.
- Slice the bread in 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture. Arrange slices of bread in a pattern (this will become the top when it's unmolded) and then add more berry mixture to saturate. Continue adding bread, cutting it to fit the mold, and berries. Finish with bread and cooked berries, 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. Remove the weight after 6 to 8 hours. Cover the pudding with plastic wrap 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 rum 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, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold.
SUMMER PUDDING WITH RUM WHIPPED CREAM
This is another recipe from Barefoot Contessa and they are old recipes and I am afraid of losing them. She cooks with such ease and "je ne sait pas quois!" Everything seems effortless! If you don't make this in the summer(up North and West) the price would be too, too steep -- as it is the berries are pricey. Let it stay in the refrigerator overnight.
Provided by Manami
Categories Dessert
Time 23m
Yield 8-10 serving(s)
Number Of Ingredients 11
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 cups of the raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer and simmer for a minute.
- Off the heat, stir in the remaining raspberries and the frambroise.
- Slice the bread in 1/2" thick slices and remove the crusts.
- In the bottom of a 7-1/2" round by a 3" high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture.
- Arrange slices of bread in a pattern(this will become the top when it is unmolded) and then add more berry mixture to saturate.
- Continue adding bread, cutting it to fit the mold, and berries.
- Cover the pudding with plastic wrap and refrigerate over night.
- Just before serving, run a knife around the outside of the pudding and unmold it upside down on a serving plate or cake platter.
- RUM 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, vanilla and rum.
- Continue to whip until it forms stiff peaks.
- Now, fold in almonds.
- Serve cold.
- Serve the pudding in wedges with rum whipped cream, delicious!
CLASSIC SUMMER PUDDING
Celebrate gorgeous seasonal strawberries, raspberries, blackberries and redcurrants with this set basin brioche pud
Provided by James Martin
Categories Dessert, Lunch
Time 30m
Number Of Ingredients 7
Steps:
- Wash the fruit and place it all (except the strawberries) in a large pan with the caster sugar and 3 tbsp water. Gently heat for 3 mins until the juice from the fruit starts to seep out. Add the strawberries and cook for 2 mins more. Drain the juice from the fruit through a sieve set over a large bowl. Taste the juice and add a little more sugar if necessary.
- Line a 1.2-litre pudding basin with a double layer of cling film, leaving an overlap around the top. Remove the crusts from the brioche and slice the loaf into 1cm-thick slices along the length of the loaf. Cut 1 slice in half widthways and trim the corners to fit into the base of the bowl - you may need to use both squares, trimmed to fit.
- Trim the slices to the correct length to line the sides of the bowl. To assemble the pudding, dip the slices of brioche into the fruit juice, then use them to line the basin. Start with the bottom pieces, then lay soaked rectangles of brioche along the sides of the bowl. If you have any gaps left at the end, patch these up with any remaining brioche, but make sure you save some for the base.
- Tip the fruit into the lined basin. Finish the pudding with a layer of brioche to make a base, then pour over any remaining liquid. Wrap the overhanging cling film over the top.
- Place a small plate, which will fit snugly on top of the basin, over the cling film and weigh down with 2 x 400g cans of tomatoes or beans. Leave the pudding weighed down in the fridge for at least a couple of hours, or overnight if possible.
- To serve, unwrap the cling film and place a serving plate over the pudding. Flip it over, remove the basin and carefully peel away the cling film. Serve in slices with clotted cream, if you like.
Nutrition Facts : Calories 369 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 43 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
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