JUSTIN'S FAVORITE PUDDING WITH STRAWBERRY SAUCE
Provided by Aaron McCargo Jr.
Categories dessert
Time 2h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium-sized bowl, beat together egg yolks and cornstarch. Set aside. In a large saucepan bring the cream, sugar and vanilla bean and seeds to a boil over medium-low heat. Add the white chocolate chips, then reduce the heat to low. Temper the egg yolks with a little of the cream mixture, then pour the egg yolks back into the cream. Simmer until the mixture thickens, about 1 minute. Remove the pan from the heat and pour the pudding into 6 (6-ounce) ramekins. Refrigerate for 2 to 3 hours.
- Add the strawberries, sugar and lemon juice to a food processor and pulse until smooth. Strain the mixture with a fine mesh strainer into a bowl. Top the puddings with the coulis and garnish with whipped cream and fresh strawberries before serving.
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 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
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
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
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