Englishsummerpudding Recipes

ENGLISH SUMMER PUDDING

Steps:

• Mix 6 cups of berries with the water and sugar in a large saucepan. Cook over medium heat, stirring gently, until berries start to soften and sugar dissolves, about 15 minutes. Remove from heat.
• Stir in 1 1/2 cups of remaining berries. Strain berry mixture, reserving all the juice and berries. Stir vanilla into juice. Line a 2-quart serving bowl with plastic wrap.
• Cut a slice of brioche to fit the bottom of the bowl. Dip into juice and place in bottom of bowl. Cut the remaining brioche into wedges and dip each piece, one at a time, into juice.
• Place three-fourths of the juice-soaked brioche wedges against the sides of bowl pressing to remove any gaps. Spoon berries into center. Top with remaining brioche wedges.
• Cover with plastic wrap. Press down with your hands until juices rise to the top. Place a plate on top, and set weights on the plate (2 or 3 cans of soup work well). Refrigerate at least 8 hours.
• To serve, remove weights, plate and top plastic wrap. Place a serving plate on top of bowl and quickly turn both over together, shaking gently, so that the pudding releases from the bowl. Remove plastic wrap. Cut into wedges and serve with remaining berries and whipped cream.

EASY ENGLISH SUMMER PUDDING

Steps:

• Gather the ingredients.
• Stir the water and sugar together and bring to a gentle boil. Add all the berries and fruits except the strawberries. Stew the fruits very gently and not for too long. They should simply be softened but still retain their shape. Once you feel they are ready put them to one side (juice and all) and leave to cool.
• Cut the slices of bread into half-each half into triangles. They do not all have to match perfectly; you will use these to line a 1 1/2-pint (700-milliliter) pudding.
• Start by lining your pudding basin with cling film. Then continue by dipping a couple of triangles in the juices of the stewed fruits . Lay these in the bottom of the dish and then continue the same way but lining the sides of the basin with bread slices ensuring there are no gaps.
• Once completed, fill with the stewed fruits including the strawberries. Cover the top with more juice dipped bread slices. Make sure not to add too much of the juices from the fruits as this may cause the bread to lose its shape. There must be enough to soak into the bread, though.
• Place a saucer on the top of the basin and weigh down with something heavy like a tin of tomatoes or beans is ideal. Place in the refrigerator and leave overnight.
• The next day, turn the pudding out onto a pretty serving plate and serve with either the whipped cream or make some lovely custard sauce . If you are lucky enough to have scorching sunny weather, then serve with ice cream.
• Enjoy.

SUMMER PUDDING

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.

SUMMER PUDDING

Steps:

• Bring out the juices: Wash fruit and gently dry on kitchen paper - keep strawberries separate. Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves - stir a few times. Bring to a boil for 1 min, then tip in the fruit (not strawberries). Cook for 3 mins over a low heat, stirring 2-3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Put a sieve over a bowl and tip in the fruit and juice.
• Line the bowl with cling film and prepare the bread: Line the 1.25-litre basin with cling film as this will help you to turn out the pudding. Overlap two pieces of cling film in the middle of the bowl as it's easier than trying to get one sheet to stick to all of the curves. Let the edges overhang by about 15cm. Cut the crusts off the bread. Cut 4 pieces of bread in half, a little on an angle, to give 2 lopsided rectangles per piece. Cut 2 slices into 4 triangles each and leave the final piece whole.
• Build the pud: Dip the whole piece of bread into the juice for a few secs just to coat. Push this into the bottom of the basin. Now dip the wonky rectangular pieces one at a time and press around the basin's sides so that they fit together neatly, alternately placing wide and narrow ends up. If you can't quite fit the last piece of bread in it doesn't matter, just trim into a triangle, dip in juice and slot in. Now spoon in the softened fruit, adding the strawberries here and there as you go.
• Let flavours mingle then serve: Dip the bread triangles in juice and place on top - trim off overhang with scissors. Keep leftover juice for later. Bring cling film up and loosely seal. Put a side plate on top and weight down with cans. Chill for 6 hrs or overnight. To serve, open out cling film then put a serving plate upside-down on top and flip over. serve with leftover juice, any extra berries and cream.