STRAWBERRY SUMMER PUDDING
Provided by Jacques Pepin
Categories easy, dessert
Time 15m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Clean and hull the strawberries. Cut 12 of them into thin slices (about 1 1/4 cups), and mix with 2 tablespoons of the sugar. Set aside.
- Put the bread in the bowl of a food processor and process for a few seconds to make 2 cups of coarse fresh bread crumbs. Set aside.
- Put the remaining berries and the sugar in the processor bowl and process until smooth. Transfer to a bowl and lightly fold in the bread crumbs. Divide the pudding among six 1-cup containers and refrigerate for 2 to 3 hours or longer.
- To serve, spoon reserved berry slices onto six dessert dishes. Unmold pudding on top of the berries; serve with sour cream, if desired.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 1 gram, Carbohydrate 38 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 145 milligrams, Sugar 23 grams, TransFat 0 grams
STRAWBERRY PUDDING DESSERT
This is a chilled strawberry fruit dessert. Easy to make but hard to keep in the fridge for long.
Provided by Walt Drawl
Categories Strawberry Desserts
Time 2h20m
Yield 12
Number Of Ingredients 6
Steps:
- Hull strawberries and slice in 1/4-inch thick slices, about 3 slices per strawberry.
- Mix whole milk, condensed milk, and pudding mix together in a bowl; condensed milk will sink to the bottom, so mix well. Fold in whipped topping without mixing too much.
- Layer a 9x13-inch baking pan with 1/2 of the wafer cookies, followed by 1/2 of the strawberries. Pour in 1/2 of the pudding mixture over top. Repeat with a second layer of wafers, strawberries, and pudding.
- Refrigerate to let dessert firm up before serving, 2 to 3 hours.
Nutrition Facts : Calories 384.1 calories, Carbohydrate 59 g, Cholesterol 16.2 mg, Fat 14.6 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 8.2 g, Sodium 330.2 mg, Sugar 35.1 g
RHUBARB STRAWBERRY SUMMER PUDDING
Make and share this Rhubarb Strawberry Summer Pudding recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In medium sized saucepan, stir together rhubarb, strawberries, sugar and lemon zest.
- Bring to a simmer, cover and cook over low heat for 3 minutes.
- Set aside.
- For each of six 3/4 cup capacity ramekins or custard cups, cut a circle of bread the same diameter as the bottom of the ramekin.
- Place a bread circle in the bottom of each ramekin.
- Cut 9 slices of the bread in half lengthwise and fit the strips horizontally around the inside of each ramekin, using 2 1/2 or 3 strips for each one and trimming to fit.
- Spoon about 1/3 cup of the rhubarb mixture into each of the lined ramekins, filling them to the top.
- Cut circles from the remaining bread slices to fit the tops of the ramekins; place over the fruit.
- Wrap each pudding in plastic and set three of them on a plate.
- Stack the other three puddings on top of them.
- Set something small, round and heavy on top of each pudding stack to weigh it down.
- Refrigerate overnight.
- To serve, remove weights and unwrap the ramekins.
- Run a small knife around the inside edge of each one and invert onto dessert plates.
- Garnish with red currants, strawberries or mint.
- Serves 6.
- 170 calories per serving.
- Eating Well.
Nutrition Facts : Calories 396.9, Fat 3.2, SaturatedFat 0.7, Sodium 598.9, Carbohydrate 85.8, Fiber 4.6, Sugar 41.1, Protein 7.7
STRAWBERRY JELLY SUMMER PUDDING
Use frozen strawberries to create a jammy, juicy summer pudding and brioche in place of bread to make this dessert even more indulgent
Provided by Tommy Banks
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Tip the strawberries, sugar and 100ml water into a pan set over a medium heat. Cook, stirring, for about 30 mins, or until jammy. Tip the cooked strawberries into a sieve over a bowl and leave to drain.
- Soak the gelatine leaves in cold water until soft, about 5 mins. Put the drained strawberry juice into a pan (you'll need about 500ml - top it up with a splash of water if needed) and heat until just simmering. Remove from the heat. Squeeze any excess water from the gelatine, then stir into the warmed juice until completely dissolved.
- Line a 900g loaf tin with cling film. Remove the crust from the brioche loaf, then slice the loaf lengthways into long pieces to fit the tin.
- Soak a brioche slice in the strawberry jelly, then use it to line the bottom of the tin. Spoon over some of the raspberries, blueberries and the cooked strawberries, then a drizzle of the jelly. Repeat with the remaining brioche slices, berries, cooked strawberries and jelly until the tin is filled, finishing with a layer of brioche. Cover with cling film, then press down firmly. Chill the pudding for at least 4 hrs, or ideally overnight.
- To serve, carefully remove from the tin, cut into slices and serve with the crème fraîche on the side.
Nutrition Facts : Calories 245 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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