Best Fig And Raspberry Summer Pudding Recipes

RASPBERRY SUMMER PUDDING (ENGLISH STYLE)

Steps:

• In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly.
• Line a 1 quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (canned goods work well), and refrigerate overnight.
• The next day, remove plastic wrap, and invert onto a plate. Serve chilled, with whipped cream on the side.

RASPBERRY STEAMED PUDDING

Steps:

• Place sago into a large basin with milk. Cover and refrigerate overnight.
• Next day:Grease and line base of a 6 cup pudding basin. Stir all the remaining ingredients into the sago and spoon mixture into basin.
• Cover securely with 2 sheets of aluminium foil and string. Steam in a large, covered saucepan of almost boiling water for 3 hours or until cooked (keep topping up saucepan with boiling water to come half way up side of basin).
• Serve hot with custard.

RASPBERRY PUDDING

Steps:

• Drain raspberries, reserving juice in liquid measure; add enough water to make 1 cup, set aside.
• In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup sugar; set raspberry mixture aside.
• Cake topping: In a large bowl, beat butter with sugar until light and fluffy.
• Beat in eggs, 1 at a time, then vanilla.
• In separate bowl, whisk together flour, baking powder and salt.
• Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
• Scrape evenly over raspberries, smoothing top,set aside.
• In a small saucepan, bring reserved raspberry juice and remaining 1/4 cup sugar to boil; pour over batter.
• Bake in centre of 350 F degree oven until bubblely at edges and cake is firm to the touch, about 50 minutes.
• Let cool slightly before serving.
• Make ahead = store at room temp for up to 8 hours; reheat if desired.
• I use becel margarine instead of butter and Splenda instead of sugar, comes out nice and light.

RASPBERRY FIG SAUCE

Steps:

• Combine figs, water, honey and vanilla bean in a saucepan.
• Stir over a low heat until honey dissolves. Bring to the boil then simmer until figs are tender and liquid has reduced to a thick syrup, stirring frequently for about 20 minutes.
• Stir in frozen raspberries and continue to simmer until sauce thickens to required consistency, about 5 minutes.

FIG-AND-RASPBERRY SUMMER PUDDING

Steps:

• Preheat the oven to 350 degrees. Combine 1 cup of sugar and the water in a medium saucepan and bring to a boil. Lower the heat and simmer for 2 minutes. Let cool. Stir in the rum. Set aside.
• Meanwhile, combine 3 tablespoons of sugar with the cinnamon and sprinkle the mixture over the brioche. Place on a baking sheet and bake until lightly toasted, about 3 minutes. Arrange the brioche slices in a 7 1/2-by-11 1/2-inch shallow baking dish in a single or slightly overlapping layer.
• Heat the butter in a large skillet over medium-high heat. Add the figs and saute until browned on all sides, about 3 minutes. Cut the figs in half lengthwise and place them cut side down over the bread. Scatter the raspberries over the figs. Pour the rum syrup over the fruit. Cover with aluminum foil and bake until the fruit is very soft but not mushy, about 1 hour. Serve warm or at room temperature.