SUMMER PUDDING RECIPE | BBC GOOD FOOD
Provided by: Good Food team
Categories: Afternoon tea, Dessert, Dinner
Total time: 30 minutes
Cook time: 10 minutes
|OR 1.25kg/2lb 12oz mixed berries and currants of your choice|
|175g golden caster sugar|
|7 slices day-old white bread, from a square, medium-cut loaf|
- 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.
Calories 248 calories, FatContent 1 grams fat, CarbohydrateContent 57 grams carbohydrates, SugarContent 43 grams sugar, FiberContent 9 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.45 milligram of sodium
EASY SUMMER PUDDING RECIPE – BBC FOOD
Equipment and preparation: You’ll need a 1 litre/2 pint pudding basin.
Provided by: Sophie Grigson
Prep time: 12 hours
Cook time: 10 minutes
Yield: Serves 6
|750g/1lb 14oz mixed summer fruit (such as raspberries, red, white and blackcurrants, tayberries, loganberries, blackberries, cherries and blueberries|
|185g/6½oz caster sugar|
|1 medium loaf good-quality white bread, slightly stale|
|2 tbsp cassis or blackcurrant cordial|
- Place the fruit in a pan. Remove the stems from the redcurrants (if using) with a fork, pour the sugar over the fruit and stir gently to mix together.
- If you have time, cover the pan with a tea towel or cling film and leave for 3-5 hours (or overnight) to get the juices running. Place the pan over a moderate heat and bring gently up to the boil.
- While the fruit is simmering, cut the bread into thin slices and remove the crusts.
- When the juices are beginning to flow, raise the heat slightly and simmer for about 2-3 minutes. Then turn off the heat and stir in the cassis or blackcurrant cordial.
- Cut a round out of one slice of bread to fit the bottom of the bowl, then cut the remaining slices into triangular wedges.
- Dip one side of the bread circle into the juices in the pan containing the fruit, then place the circle in the bottom of the pudding basin, juice-side down. Do the same with the bread triangles, dipping one side of the bread into the juices before placing them around the edge of the bowl, with the dipped side facing outwards. The tips of the bread triangles will be sticking up from the top of the bowl at this stage.
- Once the bowl is completely lined with the juice-soaked bread (be sure to plug any gaps with small pieces of bread if necessary), spoon all of the fruit and its juices into the pudding basin. Trim the tips of bread from around the edge. Cover the top of the fruit with more wedges of bread. Place the pudding basin on a plate to collect any juices.
- Find a saucer that fits neatly inside the bowl. Place it on top to cover the upper layer of bread, then weigh the saucer down with weights – bags of rice, tins of baked beans, or whatever comes to hand. Let it cool, then place in the fridge overnight.
- The next day, remove the weights and the saucer. Run a thin blade around the edges, then invert the basin onto a shallow serving plate.
- Turn the pudding out, cut into thick slices and serve the summer pudding with cream.
BERRY SUMMER PUDDING RECIPE – NYT COOKING
Provided by: Melissa Clark
Total time: 6 hours 20 minutes
Yield: 8 servings
|3/4 pounds mixed berries (about 6 cups)|
|1/2 cup sugar, or to taste|
|1 tablespoon freshly squeezed lemon juice, or to taste|
|Few drops of rosewater (optional)|
|10 to 12 slices soft white bread, crusts removed|
|Heavy cream or ice cream, for serving|
- To make the pudding, combine berries, sugar and 1/3 cup water in a medium saucepan. Simmer over medium heat until sugar is completely dissolved and berries release their juices, 7 to 10 minutes. Stir in lemon juice. The sauce should be sweet, with a hint of tartness. Adjust with more sugar or lemon juice as needed. Stir in rosewater if using
- Spoon an even layer of berry syrup (not the berries themselves) in the bottom of an 8-inch loaf pan or a medium-size bowl. Line bottom of pan or bowl with a single layer of bread; cut bread into pieces as necessary to make it fit. Spoon 1/3 of the fruit on top of bread, making sure bread is completely coated; top with a layer of bread. Repeat twice more, alternating layers of fruit with layers of bread, ending up with bread as the top layer. Let mixture cool completely, then wrap pan tightly with plastic wrap. Place a light weight on top of the pudding. Refrigerate at least 6 hours or overnight.
- Run a knife around sides of summer pudding, then turn it over onto a plate to unmold. Serve in slices with cream or ice cream on top.
@context http//schema.org, Calories 218, UnsaturatedFatContent 1 gram, CarbohydrateContent 48 grams, FatContent 2 grams, FiberContent 4 grams, ProteinContent 5 grams, SaturatedFatContent 0 grams, SodiumContent 204 milligrams, SugarContent 26 grams, TransFatContent 0 grams
SUMMER PUDDING | FRUIT RECIPES | JAMIE MAGAZINE
Provided by: Phillippa Spence
Total time: 20 minutes
|olive oil for greasing|
|800 g mixed summer berries, such as raspberries, redcurrants, strawberries, blackcurrants and blackberries|
|150 g sugar|
|½ an orange|
|½ teaspoon vanilla paste optional|
|7 large slices of white bread|
|2 tablespoons red berry jam|
- Grease an 850ml pudding basin with oil and line with 2 sheets of clingfilm, letting a little bit overhang.
- Remove any stalks from the berries. Hull and quarter the strawberries (if using).
- Place all the berries in a large, heavy-based saucepan with the sugar, orange juice and vanilla paste (if using).
- Cook over a low heat for 3 to 5 minutes, or until the sugar dissolves and juices start bleeding from the fruit. Set aside to cool.
- Remove the crusts from the bread, then spread over the jam.
- Line the basin with 6 of the slices, jam-side up. Overlap slightly to ensure no gaps, and press the bread against the sides.
- Spoon the cooled fruit and half its juice into the lined basin, reserving the remaining juice.
- Cover the pudding with the last slice of bread, jam-side down, then pull over the overhanging clingfilm.
- Place a saucer that fits inside the basin on top of the pudding, then place a weight, about 2kg, on top of it. Refrigerate overnight to soak up the juices.
- Strain the leftover juice through a fine sieve into a small pan. Bring to the boil, then simmer for 5 to 10 minutes, or until the juice has reduced into a light syrup. Pour into a jug and keep in the fridge.
- To serve, open the clingfilm and carefully invert the pudding onto a plate.
- Drizzle large slices with the syrup and serve with crème fraîche or cream, if you like.
Calories 200 calories, FatContent 0.9 g fat, SaturatedFatContent 0.1 g saturated fat, ProteinContent 3.8 g protein, CarbohydrateContent 42.2 g carbohydrate, SugarContent 30.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre