Russian Blueberry And Raspberry Pudding Recipes

RUSSIAN BLUEBERRY RASPBERRY PUDDING

Steps:

• Place berries evenly in 4 individual ovenproof bowls on a baking sheet.
• Top each with yogurt and sprinkle evenly with brown sugar.
• Broil 3 inches from heat (with electric door partially open) 3 to 5 minutes or until sugar melts and serve immediately.

RUSSIAN BLUEBERRY AND RASPBERRY PUDDING

Steps:

• Preheat broiler.
• Divide the berries among 4 individual oven proof dishes.
• Top each with 1/4 of the yogurt (or mascarpone cheese) and sprinkle with 1 tablespoon of brown sugar.
• Broil for about 3 minutes or until the sugar melts and caramelizes on the top.
• Serve with a garnish of mint.

RUSSIAN PUDDING

Steps:

• Place apples in a 9-inch pie plate.
• Add brown sugar, butter, lemon peel and juice; mix well.
• Microwave at HIGH for 3 minutes, stirring once.
• In a small bowl, combine cornstarch and sugar.
• Gradually add milk stirring well.
• Microwave at HIGH for 6 to 8 minutes or until thickened, stirring three times.
• Gradually stir in egg; mix well
• Pour custard over fruit mixture; mix well.
• Sprinkle with ground nutmeg.
• Microwave at 30%(medium-low) for 6 minutes, rotating dish twice.
• Let stand 5 minutes.

SUMMER PUDDING WITH BLUEBERRIES AND RASPBERRIES

Steps:

• Cut bread into 14 (1/2-inch-thick) slices. Cut out a 3-inch round from 1 slice and put in bottom of bowl. Line side of bowl with 10 slices, overlapping them slightly.
• Bring berries, sugar, and lemon juice to a boil in a heavy medium saucepan over medium heat, then simmer, stirring occasionally, until berries collapse and release their juices, about 8 minutes. Spoon fruit into a sieve set over a bowl and let drain 15 minutes. Spoon drained fruit into bread-lined bowl (reserve juices) and cover completely with remaining bread, cutting bread to fit.
• Pour juices evenly over bread, making sure all bread is saturated. Cover pudding directly with a piece of wax paper and place a 7-inch plate, upside down, on top of paper. Put a 1- to 1 1/2-pound weight (such as a large can) on plate and chill at least 8 hours.
• Remove weight, plate, and wax paper and invert platter over bowl, then invert bowl onto platter. Carefully unmold.

RASPBERRY PUDDING

Steps:

• Combine the milk and cornstarch in a small bowl, making sure there are no lumps. Stir in the cream and sugar and pour the mixture into a 2 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt microwave oven for 4 minutes. Prick the plastic to release steam.
• Remove from oven. Scrape into a food processor and add raspberries, discarding syrup. Puree until very smooth. Divide among ramekins or transfer to a serving bowl and refrigerate for 2 hours or until chilled.

RASPBERRY SUMMER PUDDING (ENGLISH STYLE)

Steps:

• In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly.
• Line a 1 quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (canned goods work well), and refrigerate overnight.
• The next day, remove plastic wrap, and invert onto a plate. Serve chilled, with whipped cream on the side.

BLUEBERRY PUDDING

Steps:

• Preheat oven to 350 and grease a 9-inch pie plate.
• Place blueberries in medium bowl.
• Combine 1/4 cup of the brown sugar and 1 Tbsp.
• of the flour; toss with blueberries to coat.
• Spoon mixture into pie plate.
• In separate bowl, rub remaining 1 cup flour and butter together with fingertips until well blended.
• Mix in remaining 1/2 cup brown sugar.
• Add milk, egg, lemon peel and vanilla, and blend well.
• Pour batter over blueberry mixture.
• Bake until firm and golden brown, about 55 minutes.
• Cool at least 10 minutes before serving.
• Top with whipped topping if desired.

RASPBERRY PUDDING

Steps:

• Drain raspberries, reserving juice in liquid measure; add enough water to make 1 cup, set aside.
• In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup sugar; set raspberry mixture aside.
• Cake topping: In a large bowl, beat butter with sugar until light and fluffy.
• Beat in eggs, 1 at a time, then vanilla.
• In separate bowl, whisk together flour, baking powder and salt.
• Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
• Scrape evenly over raspberries, smoothing top,set aside.
• In a small saucepan, bring reserved raspberry juice and remaining 1/4 cup sugar to boil; pour over batter.
• Bake in centre of 350 F degree oven until bubblely at edges and cake is firm to the touch, about 50 minutes.
• Let cool slightly before serving.
• Make ahead = store at room temp for up to 8 hours; reheat if desired.
• I use becel margarine instead of butter and Splenda instead of sugar, comes out nice and light.

RASPBERRY PUDDING

Steps:

• Drain raspberries, reserving the juice;add enough water to juice to make 1 cup. Set aside.
• In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup of the sugar. Set aside.
• Cake Topping:
• In large bowl, beat butter with sugar until light and fluffy.
• Beat in eggs 1 at a time.
• Beat in vanilla.
• In separate bowl, whisk together flour, baking powder and salt.
• Add to to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
• Scrape evenly over raspberries, smoothing top;Set aside.
• In small saucepan, bring reserved raspberry juice and remaining sugar to boil; pour over batter.
• Bake in center of 350F oven until edges are bubbly and cake is frim to touch about 50 minutes. Let cool slightly before serving. (Make ahead;Store at room temperature fo up to 8 hours; reheat if desired.).