Best Double Berry Summer Puddings Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PEACH AND BERRY SUMMER PUDDING



Peach and Berry Summer Pudding image

Provided by Ina Garten

Categories     dessert

Time 8h35m

Yield 8 servings

Number Of Ingredients 11

1 pint fresh strawberries, hulled and sliced
1 1/2 cups sugar
3 half-pints fresh raspberries, divided
2 half-pints fresh blueberries
1 pound peaches, peeled and 1/2-inch diced
2 tablespoons framboise (raspberry brandy)
1 loaf brioche or egg bread (1 to 1 1/2 pounds)
Whipped Cream, for serving (recipe follows)
1 cup cold heavy cream
3 tablespoons sugar
1/2 teaspoon pure vanilla extract

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 soufflĂ© 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.

BERRY SUMMER PUDDING



Berry Summer Pudding image

Got soft white bread? Berries? Good: you're all set to make this dessert, which can brighten even the warmest summer night. The making of this dish takes almost no time, but the pudding has to be refrigerated at least 6 hours or overnight. So make it up in the morning, have some fun in the sun and it will be ready for after dinner. Serve with heavy cream or ice cream.

Provided by Melissa Clark

Categories     dessert

Time 6h20m

Yield 8 servings

Number Of Ingredients 6

3/4 pounds mixed berries (about 6 cups)
1/2 cup sugar, or to taste
1 tablespoon freshly squeezed lemon juice, or to taste
Few drops of rosewater (optional)
10 to 12 slices soft white bread, crusts removed
Heavy cream or ice cream, for serving

Steps:

  • To make the pudding, combine berries, sugar and 1/3 cup water in a medium saucepan. Simmer over medium heat until sugar is completely dissolved and berries release their juices, 7 to 10 minutes. Stir in lemon juice. The sauce should be sweet, with a hint of tartness. Adjust with more sugar or lemon juice as needed. Stir in rosewater if using
  • Spoon an even layer of berry syrup (not the berries themselves) in the bottom of an 8-inch loaf pan or a medium-size bowl. Line bottom of pan or bowl with a single layer of bread; cut bread into pieces as necessary to make it fit. Spoon 1/3 of the fruit on top of bread, making sure bread is completely coated; top with a layer of bread. Repeat twice more, alternating layers of fruit with layers of bread, ending up with bread as the top layer. Let mixture cool completely, then wrap pan tightly with plastic wrap. Place a light weight on top of the pudding. Refrigerate at least 6 hours or overnight.
  • Run a knife around sides of summer pudding, then turn it over onto a plate to unmold. Serve in slices with cream or ice cream on top.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 1 gram, Carbohydrate 48 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 204 milligrams, Sugar 26 grams, TransFat 0 grams

DOUBLE-BERRY SUMMER PUDDING



Double-Berry Summer Pudding image

Yield Serves 4

Number Of Ingredients 6

1 10-ounce package frozen strawberries in syrup, thawed
1 1/2 cups frozen unsweetened boysenberries (about 6 ounces)
1 tablespoon brandy
1 10-ounce loaf purchased angel food cake, top crust trimmed
1 cup frozen vanilla yogurt, thawed, chilled
1 1-pint basket strawberries, hulled, sliced

Steps:

  • Bring frozen strawberries and boysenberries to simmer in heavy medium saucepan over medium-high heat. Boil until slightly thickened and reduced to 1 1/2 cups, stirring frequently, about 10 minutes. Cool 20 minutes. Mix in brandy.
  • Line 3-cup soufflĂ© dish with plastic wrap. Cut cake into 1/3-inch-thick slices. Cut slices into 1 1/2-inch-wide strips. Line bottom of dish then sides with cake strips, pressing and adjusting as needed to fit strips closely together. Trim cake to 1/2-inch overhang over top rim if necessary. Mix 1/2 cup diced cake trimmings into fruit mixture. Spoon fruit mixture into prepared dish. Cover top of fruit filling with cake and press gently to compress. Wrap pudding tightly with plastic, pressing down again on top to compress. Chill overnight.
  • Unwrap pudding and turn out onto plate. Peel off plastic. Cut pudding into 4 pieces. Place pudding on each of 4 plates. Spoon yogurt over as sauce. Garnish with strawberry slices and serve.

Related Topics