Best Simple Summer Pudding Recipes

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SUMMER PUDDING RECIPE BY TASTY



Summer Pudding Recipe by Tasty image

Here's what you need: raspberry, blackberry, blueberry, sugar, white breads, whipped cream, fresh mint

Provided by Rie McClenny

Categories     Snacks

Time 6h30m

Yield 8 servings

Number Of Ingredients 7

2 cups raspberry, plus more for garnish
2 cups blackberry, plus more for garnish
2 cups blueberry, plus more for garnish
1 cup sugar
20 white breads
2 cups whipped cream, lightly sweetened
fresh mint, for garnish

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!

Nutrition Facts : Calories 426 calories, Carbohydrate 83 grams, Fat 6 grams, Fiber 7 grams, Protein 10 grams, Sugar 33 grams

EASY SUMMER PUDDING



Easy Summer Pudding image

A Traditional British Seasonal Pudding Re-creating dishes I remember with great fondness like my Grandmother's Trifle, Scrambled Eggs or Summer Pudding are only three from a long list of my favourites. The trifle is always popular at parties, and the scrambled egg (which took me years to perfect it to get it exactly like my Gran used to make) is always a hit when we have guests staying for breakfast. Summer Pudding is another that evokes fond memories. It is a dish I have grown up with and loved for many years. Going to the PYO (Pick-Your-Own) farms to get the fruit is a tradition me and my partner Tom still continue with our friends. Returning home (usually stuffed with the amount of strawberries eaten!), carefully preparing the fruit, and then the pudding and then having to wait for it to be ready before serving with fresh cream. This is a very easy dish to prepare and ideal for using any type of soft local seasonal fruits. There are many recipes out there for Summer Pudding and this is just my take on it.

Provided by Duncan H.

Categories     Dessert

Time P1D

Yield 8 serving(s)

Number Of Ingredients 8

1 lb strawberry
6 ounces raspberries
6 ounces black currants
6 ounces red currants
6 ounces blackberries
18 slices white bread
6 ounces golden caster sugar
3 tablespoons water

Steps:

  • Wash and prepare the fruits carefully.
  • Place the water and sugar in a saucepan and heat gently until the sugar has dissolved.
  • Add the fruits and cook gently for a few minutes - do not boil rapidly.
  • Allow the mix to cool and check for sweetness - add more sugar if required.
  • Take 8 individual pudding moulds and line with cling film.
  • Remove the crusts from the bread.
  • Take 8 slices of the bread and cut them in half to form oblongs.
  • Line the insides of the moulds with the oblongs.
  • On 2 slices cut them into quarters to make squares to line the bottom of the moulds - there should not be any gaps.
  • Spoon carefully into the moulds the fruit mixture to the top.
  • Keep back some of the juice from the fruits.
  • With the remaining bread cut out circles big enough to cover the whole of the mould.
  • Place the bread lids on top and fold over the cling film.
  • Place the moulds on a tray and place another tray on top.
  • Place weights on top of the tray and refrigerate the puddings over night.
  • Turn out the puddings and remove the cling film.
  • With a pastry brush give the puddings a gentle coat of the saved juices of the fruit. If there are any white bits still showing this will cover them up.
  • Serve chilled with pouring cream.

Nutrition Facts : Calories 296, Fat 2.4, SaturatedFat 0.4, Sodium 384.8, Carbohydrate 65, Fiber 5.9, Sugar 29.9, Protein 5.8

SUMMER PUDDING



Summer Pudding image

Provided by Food Network

Categories     dessert

Time 12h15m

Yield 6 servings

Number Of Ingredients 4

2 pounds mixed summer berries (strawberries, raspberries, red currants, black currants, black cherries)
6 ounces powdered sugar
1 1/2 pint pudding basin
7 to 8 slices white bread

Steps:

  • Place fruit in saucepan with sugar and cook gently for 3 minutes. Remove from heat. Line pudding basin with slices of bread, leaving no gaps. Fill with fruit, cover the top with more bread, to form lid. Cover with saucer and put weights on top, to press the bread down. Refrigerate for 12 hours or overnight. Turn out onto serving plate spoon over extra juice to cover any white part still showing. Serve with clotted cream or ice cream.

SUMMER PUDDING



Summer Pudding image

Provided by Food Network

Categories     dessert

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 10

10 to 15 thin slices thin white bread, crusts removed
1/2 cup thawed frozen apple juice concentrate
1 1/2 cups raspberries
1 1/2 cups red currants or other berry
2 cups strawberries, hulled, quartered if large
1/2 cup cranberries
1 cup blueberries
1 teaspoon powdered gelatin
1/8 cup cold water
1 cup cold heavy cream, optional

Steps:

  • The day before you plan to serve the pudding, line a 2 quart mixing bowl with plastic wrap. Line the plastic wrap with the white bread slices, trimming to fit so that the pieces fit together neatly. Save enough bread to cover the top of the pudding.
  • In a saucepan, combine the apple juice concentrate and all the berries. Bring the mixture to a boil and cook until the strawberries begin to soften, about 1 minute. Turn off the heat immediately.
  • Stirring, dissolve the gelatin in the water, then add the mixture to the berries and stir to combine. Spoon into the bread-lined bowl. Cover with remaining bread slices, cover the bowl with plastic wrap, and slightly weight it down. Chill overnight.
  • When ready to serve, whip the cream with an electric mixer at high speed until it forms soft peaks.
  • Remove the pudding from the refrigerator and remove the plastic wrap. Carefully turn the pudding out onto a platter, remove the bowl and the plastic wrap. Serve in slices with whipped cream on top.

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