Double Berry Summer Pudding Recipes
DOUBLE BERRY CUSTARD PIE
Fresh berries mix with quick custard for a super-easy, no-bake pie. This is good with any kind of berry--try blueberries and halved strawberries, too.
Provided by RuthE
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk together pudding mix and cream in a bowl until very thick, about 2 minutes. Spoon mixture evenly into pie crust and smooth. Chill, covered, about 30 minutes.
- Heat jam in a small saucepan over low heat, stirring occasionally, 2 to 3 minutes.
- Mix blackberries and raspberries together. Mound berries over pudding mixture and drizzle warm jam over top. Chill, loosely covered, at least 30 minutes and up to 1 day.
Nutrition Facts : Calories 392.1 calories, Carbohydrate 49.8 g, Cholesterol 50.9 mg, Fat 21.5 g, Fiber 3 g, Protein 2.5 g, SaturatedFat 10.1 g, Sodium 356.4 mg, Sugar 35.1 g
DOUBLE-BERRY SUMMER PUDDING
Yield Serves 4
Number Of Ingredients 6
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 soufflé 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.
DOUBLE-BERRY SUMMER PUDDINGS
Categories Berry Dairy Dessert Summer Chill Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Line six 3/4-cup custard cups or soufflé dishes with plastic wrap, overlapping sides by at least 2 inches. Using 2 1/2- to 2 3/4-inch-diameter cookie cutter, cut out 1 round from each of 12 bread slices. Place 1 bread round in bottom of each custard cup. Cut remaining 6 bread slices into 1-inch-wide strips. Line sides of custard cups with bread strips, trimming to fit and lining cups completely.
- Combine 2 1/2 cups raspberries and 2 1/2 cups blackberries, sugar, currant jelly, 1/4 cup water and lemon juice in large saucepan. Stir over low heat until sugar dissolves. Increase heat to medium; sim-mer until berries soften and begin to release juices, about 5 minutes (some berries will fall apart). Divide warm berry mixture among bread-lined cups, reserving 1/2 cup juices. Cover berry mixture with remaining 6 bread rounds, pressing down slightly. Pour 1/2 cup berry juices over puddings. Fold in plastic overhang. Place small plates atop puddings; weight down with cans. Chill overnight.
- Remove cans and plates. Unfold plastic wrap. Invert puddings onto plates; remove plastic. Spoon Vanilla Whipped Cream alongside. Garnish with additional berries, if desired.
More about "double berry summer pudding recipes"
NO-BAKE SUMMER DESSERT RECIPE: SUMMER PUDDING RECIPE ...
From goodfood.com.au
Servings 6Total Time 30 minsCategory Dessert
- Remove the stalks from the fruit. Wash only the strawberries and blueberries. Hull the strawberries, cut in half if small, quarters if large.
- In a saucepan, combine the sugar and strawberries and place over a medium heat for three minutes, stirring until a syrup forms and strawberries are slightly softened.
- Add blueberries, simmer one minute, add raspberries and blackberries and remove from heat straight away.
- Use six slices of bread to line the base and sides of a 1.5-litre pudding basin. First, line base with a large round piece (about 10cm).
SUMMER PUDDING RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 2 hrsCategory Dessert
- Combine the berries (reserving a few raspberries and blueberries), 200g sugar and 3/4 cup water in a medium pan over a low heat. Stir gently (don't let it boil) until the sugar has dissolved. Simmer without stirring for 5 minutes or until the juices are released from the fruit. Strain the juices from the fruit and set both aside.
- Lightly butter a glass bowl (about 3-4 litre capacity), sprinkle with a little caster sugar and shake away the excess. Cut half the bread slices into triangles, leaving the rest in squares. Line the bowl with the triangular slices around the bottom, packing them firmly to cover the whole base. Line the sides of the bowl with the square slices, overlapping them slightly.
- Place the fruit in the bowl and pour over enough juice to nearly cover the fruit, ensuring the juices seep though the bread. Cover the top of the fruit with more overlapping triangular slices and pour over more juice to saturate the bread. Place the bowl in a larger dish so as not to spill any juice, cover the pudding with a flat plate that fits perfectly on top and set a weight on top (such as a tin of tomatoes). Refrigerate overnight to allow the pudding to set.
SUMMER PUDDING | GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine Modern AustralianCategory DessertAuthor Alice StoreyTotal Time 40 mins
- Combine berries and caster sugar in a large saucepan over low heat and stir occasionally until juices are released and sugar is dissolved (5-6 minutes). Strain through a sieve into a bowl and reserve berries and liquid separately.
- Butter and sugar a 2-litre pudding bowl. From one bread slice, cut out a round large enough to fit pudding bowl base, brush with berry liquid and place brushed-side down in bowl. Cut 8 bread slices in half diagonally to form triangles and cut remaining slices in half vertically to form rectangles. Brush one side of each slice with berry liquid. Snugly line side of bowl with slices, brushed-side down, starting with a rectangle and 2 triangles. Repeat with remaining bread, overlapping to fit and fill gaps (reserve 8 triangles for the top; there may be some bread slices left over). Spoon berries into centre and press gently down to level, then spoon half the remaining berry liquid over, ensuring bread edges are soaked. Arrange reserved bread triangles on top, overlapping to cover. Pour remaining berry liquid over, weight with a small plate and refrigerate until firm and flavours develop (overnight).
- Whisk cream and vanilla seeds in a bowl to combine and set aside. Turn out pudding onto a serving plate, top with remaining berries, dust with icing sugar and serve with vanilla cream.
SUMMER PUDDING RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Total Time 23 minsCategory Perfect Pudding RecipesCalories 132 per serving
- Carefully remove the redcurrants and blackcurrants from their stems and wash, removing any squashed or blemished ones. Put in a pan with the raspberries over a low heat.
- Add some of the sugar (start with 2 tbsp, then add more to taste) and a splash of water. Simmer gently for 3-4 minutes until the currants start to burst and release their juices. Remove the pan from the heat.
- Set one of the slices of bread aside and slice each of the rest into 3 fingers. Cut a circle out of the whole slice of bread the same size as the bottom of a 1 litre pudding basin, and put it in the bottom of the basin.
- Use the bread fingers to line the sides of the pudding basin, pushing them together so there are no gaps. Reserve a few bread fingers for the top of the pudding basin. Fill the basin with the fruit and juice (reserve a little juice in a small bowl) and top with the reserved bread.
SUMMER PUDDING - RECIPE - FINECOOKING
From finecooking.com
Cuisine BritishCategory DessertServings 4-6Calories 360 per serving
MARY BERRY'S SUMMER PUDDING LOAF RECIPE - BBC FOOD
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DOUBLE BERRY SUMMER PUDDING | RECIPES | WW USA
From weightwatchers.com
Cuisine AmericanCategory Snacks,DessertServings 6Total Time 35 mins
- Combine the blueberries, sugar, and water in a large saucepan and set over medium heat. Cook, stirring, until the berries begin to release their liquid, about 3 minutes. Bring to a boil over medium-high heat. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove the saucepan from the heat and stir in the strawberries and vanilla.
- Line a 2-quart bowl with 2 pieces of overlapping plastic wrap, allowing the excess to extend over the rim of the bowl by 4 inches. Line the bottom and side of the bowl with the bread, cutting it to fit as needed. Spoon the berry mixture into the bowl and smooth the top. Cover with a layer of bread, cutting it to fit as needed. Fold the plastic wrap over the top of the pudding. Place a plate, slightly smaller than the bowl, on top of the pudding and weight it down with about 4 cans of food. Refrigerate at least 8 hours or up to 2 days.
- Fold back the plastic wrap and invert the pudding onto a serving plate. Lift off the bowl and remove the plastic wrap. Cut the pudding into wedges or spoon into bowls. Spoon mixed berries (if using) around each serving. Yields 1 cup pudding without mixed berries per serving.
A TRADITIONAL BRITISH PUDDING RECIPE
From greatbritishfoodawards.com
Servings 6Category Baking
- Put half the fruits in a large saucepan with the sugar, lemon juice, wine and water. Bring to a gentle simmer and cook for five minutes until softened, stirring occasionally.
- Lift out the fruit into a sieve using a slotted spoon, strain any liquid back into the saucepan, then put the fruit in a bowl on the side. Allow it to cool (this is so you don’t cook the raw fruits in the hot ones). Reserve 200ml of the fruit syrup for painting the bread.
- Return the pan to the heat and boil the remaining liquid for 20-25 minutes until syrupy. Allow to cool. Combine the cooled cooked fruit and reduced syrup with the raw fruit.
- Line a 1.8 litre pudding basin with two sheets of overlapping cling film (the edges of the cling film should hang over the top of the basin so that they can enclose the pudding).
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Servings 4Total Time 1 hr
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