Mini Summer Puddings Recipes

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MINI SUMMER PUDDINGS



Mini summer puddings image

The crowning glory of English puddings, Gordon Ramsay combines summer fruits to perfection. Step-by-step guide

Provided by Gordon Ramsay

Categories     Dessert

Time 25m

Yield Makes 8 puddings

Number Of Ingredients 4

1kg mixed berries , such as raspberries, blueberries, redcurrants, blackberries and strawberries, plus a few extra to serve
50g caster sugar
4 tbsp crème de cassis (or water)
large (approx 800g) loaf white bread , sliced

Steps:

  • Strip berries from their stalks and hull strawberries. Discard any that are squashy or overripe. Toss berries gently in a nonstick saucepan with sugar and Cassis or water. Heat the pan until it starts to sizzle. Cook over a medium heat for 2-3 mins or until the fruits start to bleed and soften.
  • Stir gently, then cool to room temperature. Strain fruit through a plastic sieve into a non-metallic bowl for about 10 mins or until the juices stop dripping.
  • Have 8 cappuccino or tea cups (about 200ml) ready. Using 2 cutters (approx 10cm and 6cm, but check against the tops and bottoms of your cups), cut out 8 bread rounds of each size. Cut the crusts off 8 more slices and slice in half. These strips should be approximately the same depth as the cups.
  • Dip the small rounds of bread into the reserved juices and press into the cups. Dip the straight slices in the juice and press around the sides. Spoon in the fruits, pressing down with the back of a spoon to firm. Dip the last of the bread rounds into the juice; press down on top. Chill overnight.
  • When ready to serve, loosen bread tops with the tip of a table knife. Hold a dessert plate over the pudding, then turn upside down, shaking well. The puddings should slip out easily; if not, loosen the sides gently with the knife. Pour any remaining juice over the tops of puddings. Decorate with the remaining fruit; serve with pouring cream.

Nutrition Facts : Calories 282 calories, Fat 2 grams fat, Carbohydrate 59 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 1.17 milligram of sodium

INDIVIDUAL SUMMER PUDDINGS



Individual Summer Puddings image

We served these individual berry-filled puddings with small scoops of sorbet, but they would be equally delicious topped with a dollop of whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 4h20m

Yield Makes 6

Number Of Ingredients 5

5 cups mixed fresh berries, such as blackberries, blueberries, and raspberries (about 3 pints)
2 tablespoons fresh lemon juice
1/2 cup sugar
Pinch of salt
18 thin slices white sandwich bread

Steps:

  • In a saucepan, cook berries and lemon juice over medium heat until berries release their juices but still hold their shape, about 2 minutes. Stir in sugar and salt; cook until dissolved, 3 to 5 minutes. Strain sauce; reserve whole berries. Let cool.
  • Line a cupcake tin with plastic wrap, pressing it into cups. Using cookie cutters or an inverted glass, cut out six 2 1/4-inch rounds and twelve 2 3/4-inch rounds from bread.
  • Pour 1 tablespoon sauce into each cup; add 1 tablespoon berries. Top with smaller bread rounds; add another tablespoon each of sauce and berries. Make another layer of bread, sauce, and berries; top with remaining bread rounds. Press down firmly with the bottom of a glass.
  • Fold plastic over; cover with a baking sheet. Weight with a heavy skillet. Refrigerate at least 4 hours.
  • To serve, pull up on plastic wrap, and gently unmold each pudding onto plates; drizzle with sauce.

Nutrition Facts : Calories 298 g, Fat 3 g, Protein 6 g

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