SUMMER PUDDING
Provided by Food Network
Categories dessert
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 10
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.
ENGLISH PUDDING
Provided by Food Network
Categories dessert
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 27
Steps:
- In a large bowl, mix fruits and dry ingredients first. Then mix with lightly beaten eggs and liquids. Grease the bottom of a bowl large enough to hold pudding and press mixture into it. Place waxed paper over the top and then foil over that, crimping it around the edges to keep firm. Either steam for 2 hours in pressure cooker with about 2 inches water or put in pan with water on the stove and steam for 4 hours. Keep checking water in pan to prevent burning. Store well wrapped for 3 to 4 months.
- To make the brandy cream, add butter, sugar and brandy in a stand mixer and mix on high speed for 1 to 2 minutes.
- Steam for 1 hour before serving, then release the pudding mold into the center of a plate. Sprinkle confectioners' sugar. Warm 1/4 cup of cognac in a small pot. Cup the cognac in a large basting spoon until it flames, then pour the cognac over the pudding. Top with a dollop of the brandy cream. Slice and serve.
SUMMER PUDDING WITH BLUEBERRIES AND RASPBERRIES
A little easy preparation, plus time, yields a gorgeous old-fashioned English dessert that showcases summer berries in the most glorious way. The bread retains a bit of its texture and absorbs all the natural juices exuded by the berries for a cool, smooth intensity.
Categories Dessert Blueberry Raspberry Summer Chill Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
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.
SUMMER PUDDING
This quintessentially British pud, packed with juicy summer berries, is so much easier than it looks, perfect for beginners
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 248 calories, Fat 1 grams fat, Carbohydrate 57 grams carbohydrates, Sugar 43 grams sugar, Fiber 9 grams fiber, Protein 6 grams protein, Sodium 0.45 milligram of sodium
MY MUM'S EASY AND TRADITIONAL ENGLISH YORKSHIRE PUDDING
Exactly as the title says, this is my Mum's Traditional English Yorkshire Pudding recipe and it is so easy. It is slightly different from my Toad-in-the-Hole batter recipe, the Yorkshire puddings in this recipe are lighter. (You need a more substantial batter for the addition of sausages!!) I have held off posting this for a while as it is so easy, but it works -please see my photo's! The great thing about this recipe is that it works on equal measures of volume and so there is no weighing or measuring as such. So, if there are only two of you, use a very small cup - if there are a crowd of you, use a big cup, jug or a mug!! Easy! One tip - ALWAYS make sure the oil/fat is SIZZLING hot before you pour in your batter; preheat your tins with the oil/fat before pouring in your batter......that's about it really! NOTE: (I have made the yield between 8-16 individual Yorkshire puddings, depending on the size cup you use. A tip - 4 beaten eggs will make about 8 to 10 Yorkshires.) N.B. My first reviewer quite rightly stated that Yorkshires are often cooked in a large dish/tin; traditionally UNDERNEATH the meat drippings actually!! But, my grandmother & my Mum also made very Traditional Yorkshires in special tins - as photographed; as I understand it, popovers are baked in smaller diameter tins - Yorkshire Pudding Tins have a diameter of at least 4" wide & generally only have 4 holes in a tray!!
Provided by French Tart
Categories One Dish Meal
Time 35m
Yield 8-16 Yorkshire Puddings, 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 240C,475F or gas mark 9. (If you are cooking roast beef and/or roast potatoes, make sure the beef has been removed to "rest" before carving and that the potatoes are moved down to the bottom shelf and NEED browning still.).
- Pour a scant amount of oil or dripping into your Yorkshire Pudding tins.(A large roasting tin can be used too. If you do not have a Yorkshire Pudding tin which has 4 wide and shallow cups of about 4" in diameter, then use a large muffin tin.).
- Put the tin into the pre-heated oven about 5 minutes before you want to cook the Yorkshire Puddings.
- Empty the flour, salt & pepper into a large roomy bowl.
- Make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along.
- Add the water/milk mixture gradually and whisk in between each addition.
- Keep whisking until all the liquids have been added. The batter may still be lumpy - this does not matter.
- Cover and leave to rest for up to 1 hour.
- Just before cooking, whisk thoroughly again to break down any lumps & add some more air.
- Carefully take out the tin/s. Pour the batter into the tin/s and QUICKLY return to the oven.
- Cook for about 20 minutes until well risen and golden brown. DO NOT open the oven in the first 10-15 minutes or they will DROP!
- If you have two tins cooking, rotate the tins from top to bottom shelves after the 10-15 minutes so they cook evenly.
- Serve with Roast Beef and lashings of gravy!
- Can also be served with any Roast Dinner - we love them with Roast Chicken - see photos!
THE ULTIMATE ENGLISH CHRISTMAS PUDDING
This may seem a lot of work but BOY is it worth it! Christmas Pudding is pure tradition and worth doing from scratch if only once, for first-time pudding makers this is foolproof! Make and cook the pudding 6-8 weeks before Christmas. Also as it does take a fair time to steam, make things easier for yourself by preparing the pudding up to the end of *** stage the day before. Keep the pudding in a cool place overnight, and steam as directed the next day. Cover the cold pudding with fresh greaseproof paper and foil and store in a cool place until Christmas. It is quite useful to use a see-through bowl for the pudding as you can then check the colour as it is cooking, the longer and slower the simmering the darker and richer the pudding will be.
Provided by Ozzy5223
Categories Dessert
Time 9h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Lightly butter a 1.4-litre (21/2-pint) pudding basin.
- Cut a small square of foil and press into the base of the basin.
- Measure the sultanas, raisins, apricots and apple into a bowl with the orange juice.
- Add the measured brandy or rum and leave to marinate for about one hour.
- Put the measured butter, sugar and grated orange rind into a large bowl and cream together with a wooden spoon or a hand-held electric whisk until light and fluffy, gradually beat in the eggs, adding a little flour if the mixture starts to curdle.
- Sift together the flour and mixed spice, then fold into the creamed mixture with the breadcrumbs and the nuts.
- Add the dried fruits, apple and liquid and stir well.
- Spoon into the prepared pudding basin, pressing the mixture down, and level the top with the back of a spoon.
- Cover the pudding with a layer of greaseproof paper and foil, both pleated across the middle to allow for expansion.
- Tie securely with string and trim off excess paper and foil with scissors***.
- TO STEAM, put the pudding in the top of a steamer filled with simmering water, cover with a lid and steam for about eight hours, topping up the water as necessary.
- TO BOIL, put a metal jam-jar lid into the base of a large pan to act as a trivet. Put the pudding on to this and pour in enough boiling water to come one-third of the way up the bowl. Cover with a lid, bring the water back to the boil, then simmer for about seven hours, until the pudding is a glorious deep brown colour, topping up the water as necessary.
- Remove the pudding from the steamer or pan and cool completely.
- Make holes in the pudding with a fine skewer and pour in a little more brandy or rum to feed.
- Discard the paper and foil and replace with fresh. Store in a cool, dry place.
- On Christmas Day, steam or boil the pudding for about an hour to reheat. Turn the pudding on to a serving plate.
- To flame, warm 3-4 tablespoons brandy or rum in a small pan, pour it over the hot pudding and set light to it.
- Serve with Rum Sauce or Brandy Butter.
Nutrition Facts : Calories 475.4, Fat 13.5, SaturatedFat 5.8, Cholesterol 72.9, Sodium 308.6, Carbohydrate 75.1, Fiber 9.4, Sugar 14, Protein 7
ENGLISH SUMMER PUDDINGS
In this classic English dessert, layers of bread are saturated with berry juice; it is important to use a firm, good-quality white sandwich bread to make these summer puddings.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- Combine strawberries and sugar in a large straight-sided skillet over medium heat. Cook until berries release their juices and sugar dissolves, about 5 minutes. Add blueberries, raspberries, and blackberries, and cook until they release their juices but still hold their shape, about 5 minutes; the mixture will look like a thick soup. Remove from heat, and transfer to a mixing bowl to cool. Stir in lemon juice and salt.
- Line six 1/2-cup ramekins with plastic wrap. Cut a circle to the diameter of a ramekin from each slice bread.
- Spoon 2 tablespoons of the berry mixture into each ramekin. Dip six circles of bread into the bowl of berries, one at a time, saturating them; place one in each ramekin. Cover with 2 tablespoons more of the berry mixture. Continue until you have three layers of bread and berries, ending with bread. If there is not enough juice to saturate all the bread, press remaining berries through a coarse sieve to yield more juice. When complete, bread and berries should be brimming over the tops of the ramekins.
- Arrange ramekins in a shallow baking pan, cover with plastic wrap, and place a board on top large enough to cover them all. Weight the board with heavy cans (about 5 pounds), and refrigerate overnight.
- To serve, combine cream, vanilla, and confectioners' sugar in a chilled metal bowl; whip until stiff but soft, 2 to 3 minutes. Remove top layer of plastic wrap, and invert puddings onto plates; remove ramekins. Serve with a dollop of whipped cream.
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5/5 (1)Calories 221 per servingServings 8
- Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Set aside.
- Cut cake into 1-inch-thick slices; cut each slice in half diagonally to make 2 triangles. Line the bottom and sides of a 3-quart straight-sided glass bowl or trifle bowl with half of the cake pieces; spoon half of peach mixture into cake-lined bowl. Arrange half of remaining cake pieces over the peach mixture, and spoon remaining peach mixture over cake. Top with remaining cake pieces.
- Place plastic wrap on surface of cake pieces, and place a small plate on top of plastic wrap; place a 1-pound can on plate to firmly press mixture. Chill for 8 hours. Remove plate and plastic wrap. Garnish with additional fresh berries, if desired.
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