Best Raspberry Summer Pudding Recipes

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RASPBERRY SUMMER PUDDING (ENGLISH STYLE)



Raspberry Summer Pudding (English Style) image

For best results, you will need to make this divine dessert the day before you plan to serve it.

Provided by CRAZYCRASH

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 8h30m

Yield 3

Number Of Ingredients 5

1 ½ cups white sugar
1 tablespoon water
3 cups fresh raspberries
6 slices white bread
1 cup whipped cream

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.

Nutrition Facts : Calories 631.7 calories, Carbohydrate 142 g, Cholesterol 15.2 mg, Fat 6.8 g, Fiber 9.6 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 366.6 mg, Sugar 109.5 g

RASPBERRY SUMMER PUDDING



Raspberry Summer Pudding image

Categories     Berry     Dairy     Fruit     Dessert     Freeze/Chill     Raspberry     Summer     Chill     Gourmet

Number Of Ingredients 5

14 slices of very thin homemade-type white bread, crusts removed and 8 of the slices halved crosswise
4 cups raspberries plus additional for garnish
1/3 cup sugar, or to taste
1/4 cup framboise or other raspberry-flavored liqueur
whipped cream for garnish

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.

FIG-AND-RASPBERRY SUMMER PUDDING



Fig-and-Raspberry Summer Pudding image

Provided by Molly O'Neill

Categories     dessert, side dish

Time 1h20m

Yield Six servings

Number Of Ingredients 8

1 cup plus 3 tablespoons sugar
1 cup water
2 tablespoons dark rum
1/2 teaspoon ground cinnamon
6 1/4-inch-thick slices brioche
2 teaspoons unsalted butter
12 large fresh figs, stemmed
1 pint raspberries

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.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 2 grams, Carbohydrate 90 grams, Fat 4 grams, Fiber 8 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 156 milligrams, Sugar 63 grams, TransFat 0 grams

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