Mixed Berry Pudding Recipes
MIXED BERRY PUDDING
I had some berries needed using up and so I made a type of pudding cake with them. Moist and delicious. Serve warm with some pouring cream or plain yogurt spooned on top.
Provided by Author: Marie Rayner
Time 55m
Yield Yield: 6-8
Number Of Ingredients 1
Steps:
- Preheat the oven to 160*C/325*F/ gas mark3. Butter the bottom of am 800ml (4 cup) baking dish. Mix 2 TBS of the sugar with the berries and scatter over the bottom of the dish. Set aside. Cream together the butter and remaining sugar until pale and creamy. Beat in the eggs, one at a time, beating well after each addition. Fold in the flour and yogurt, alternately in three batches, until smooth. Spoon the batter over the berries and smooth out. Scatter the almonds over top. Bake for 40 to 45 minutes until the sponge is golden brown and springs back when lightly touched. Dust with icing sugar and serve warm with the cream or additional yogurt.
MIXED BERRY SPOON PUDDING
Categories Berry Dessert Freeze/Chill Sauté Blackberry Raspberry Strawberry Vanilla Summer Jam or Jelly Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Stir together water, syrup, 1 1/4 cups blackberries, 1 cup raspberries, jelly, sugar, and vanilla in a 3-quart saucepan. Simmer, stirring occasionally, until berries are softened, 6 to 8 minutes. Force mixture through a fine sieve into another saucepan. Discard seeds.
- Bring berry sauce to a simmer and vigorously whisk in arrowroot mixture. Simmer, whisking constantly, until thick and glossy, about 2 minutes (do not boil). Remove from heat and stir in strawberries and remaining blackberries and raspberries.
- Transfer pudding to a serving bowl and cover surface with a piece of wax paper to prevent a skin from forming. Chill until cold, at least 2 hours.
BERRY PUDDING
Steps:
- The day before you plan to serve the pudding, line a mixing bowl with plastic wrap. Line the plastic wrap with the bread slices, trimming the pieces so that they 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. Immediately turn off the heat. Stirring, dissolve the gelatin in the water, then add the mixture to the berries and stir to combine. Spoon the mixture into the bread-lined bowl. Cover with remaining bread slices. Cover the bowl with plastic wrap and chill overnight. When ready to serve, whip the cream until soft peaks form. Remove the pudding from the refrigerator and remove the plastic wrap on top of the bowl. Carefully turn the pudding out onto a platter and serve in spoonfuls with whipped cream on top.
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