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
TRADITIONAL AUSTRALIAN SUMMER PUDDING
A visually stunning and totally scrumptious pudding, this traditional Australian summer pudding is made when berries are at their peak; and it is served cold with Cardamom Cream. Blackberries, raspberries, strawberries, blueberries, blackcurrants, redcurrants: the ratios are unimportant. What I've indicated below in the ingredients is but one possible berry combination. It was easier than trying to get Zaar to recognise all the possible alternative ingredients! Vary the ratios to suit your taste preferences and, of course, depending on what is available. What is important is that overall you have 1 kilo of berries (Australian): 2 pounds of berries (American) or 910g of berries (Canadian). A variety of berries will naturally make for a more interesting flavour combination. The preparation and cooking time does not include the overnight chilling time. Because it is a dessert that needs that overnight chilling, it can of course be made totally ahead of time! I have adapted this recipe from the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'.
Provided by bluemoon downunder
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut a large round from one of the slices of bread to fit in the bottom of a six-cup pudding bowl or basin. Cut the remaining slices in half and use to line the sides of the bowl, overlapping the slices slightly and trimming where necessary. Once you have finished lining the bowl, you should have enough bread left over for the top.
- Put the redcurrants, blackcurrants and blueberries in a saucepan with the sugar, lemon juice, water and kirsch (if using) and heat gently until the sugar has dissolved and the juices start to flow from the berries. Add the remaining fruits - the blackberries, raspberries and strawberries - and heat gently for 5 minutes or until the berries have just softened. Remove from the heat.
- Spoon the fruit and juice into the lined pudding bowl and cover with the reserved bread, then cover with plastic wrap. Stand the bowl on a plate or small plastic tray to catch any juices. Place a small, flat plate on top of the pudding and add some extra weight, ideally about 1 kilo. Two tubs of margarine would do the job! Chill the pudding overnight.
- When you are ready to serve the pudding, remove the weights and the plate and plastic wrap, and using a palette knife, gently loosen it from the sides of the bowl. Invert the pudding onto a plate, preferably one with a small lip, to retain the juices and keep them on the plate. Shake gently to release the pudding, decorate with extra fruit around the base of the pudding and serve the pudding with cardamom cream.
- Cardamom Cream: Mix together the cardamom seeds and the cream and chill for two hours.
- Chef's Tip: To prevent gaps appearing in the bread as you line the bowl, trim the sides of each slice at an angle so that the slices fit more easily around the bowl.
Nutrition Facts : Calories 458.9, Fat 20.4, SaturatedFat 11.8, Cholesterol 67.9, Sodium 304.7, Carbohydrate 66.6, Fiber 7.3, Sugar 35.5, Protein 6
EASY SUMMER PUDDING
A Traditional British Seasonal Pudding Re-creating dishes I remember with great fondness like my Grandmother's Trifle, Scrambled Eggs or Summer Pudding are only three from a long list of my favourites. The trifle is always popular at parties, and the scrambled egg (which took me years to perfect it to get it exactly like my Gran used to make) is always a hit when we have guests staying for breakfast. Summer Pudding is another that evokes fond memories. It is a dish I have grown up with and loved for many years. Going to the PYO (Pick-Your-Own) farms to get the fruit is a tradition me and my partner Tom still continue with our friends. Returning home (usually stuffed with the amount of strawberries eaten!), carefully preparing the fruit, and then the pudding and then having to wait for it to be ready before serving with fresh cream. This is a very easy dish to prepare and ideal for using any type of soft local seasonal fruits. There are many recipes out there for Summer Pudding and this is just my take on it.
Provided by Duncan H.
Categories Dessert
Time P1D
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Wash and prepare the fruits carefully.
- Place the water and sugar in a saucepan and heat gently until the sugar has dissolved.
- Add the fruits and cook gently for a few minutes - do not boil rapidly.
- Allow the mix to cool and check for sweetness - add more sugar if required.
- Take 8 individual pudding moulds and line with cling film.
- Remove the crusts from the bread.
- Take 8 slices of the bread and cut them in half to form oblongs.
- Line the insides of the moulds with the oblongs.
- On 2 slices cut them into quarters to make squares to line the bottom of the moulds - there should not be any gaps.
- Spoon carefully into the moulds the fruit mixture to the top.
- Keep back some of the juice from the fruits.
- With the remaining bread cut out circles big enough to cover the whole of the mould.
- Place the bread lids on top and fold over the cling film.
- Place the moulds on a tray and place another tray on top.
- Place weights on top of the tray and refrigerate the puddings over night.
- Turn out the puddings and remove the cling film.
- With a pastry brush give the puddings a gentle coat of the saved juices of the fruit. If there are any white bits still showing this will cover them up.
- Serve chilled with pouring cream.
Nutrition Facts : Calories 296, Fat 2.4, SaturatedFat 0.4, Sodium 384.8, Carbohydrate 65, Fiber 5.9, Sugar 29.9, Protein 5.8
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