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Summer Pudding

Summer Pudding


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This is an old-fashioned English dessert, both simple and refreshing. Mixed berries, whatever looks best at the market,...

This is an old-fashioned English dessert, both simple and refreshing. Brioche or challah would work equally well.

Ingredients

  • 1 Pound loaf sliced Portuguese sweet bread, crusts trimmed
  • 8 Cups summer berries, a mixture of raspberries, blueberries, blackberries, and roughly chopped strawberries
  • 3/4 Cups sugar
  • 1 lemon, juiced

Servings6

Calories Per Serving442

Folate equivalent (total)167µg42%

Riboflavin (B2)0.2mg13.2%


  • 1 pint red currants
  • 1 pint loganberries
  • 2/3-3/4 cup sugar, depending on sweetness of fruit
  • 1 tablespoon water
  • ¼ cup seedless raspberry or strawberry jam
  • 1 tablespoon framboise, or crème de cassis
  • 1 teaspoon lemon juice
  • 7-9 slices firm white sandwich bread, crusts trimmed
  • 1 cup nonfat vanilla yogurt

Combine currants, loganberries, sugar and water in a large heavy saucepan. Bring to a simmer, stirring, and simmer over medium-low heat for 2 minutes. Remove from the heat, stir in jam, liquor and lemon juice. Let cool completely.

Line a 1-quart pudding basin or souffle dish with plastic wrap, leaving a 4-inch overhang all around. Cut the bread slices in half diagonally, then fit them in the bottom and sides of the bowl, trimming further to fit snugly if needed. (You will have extra slices to be used for the top.)

Spoon the berry mixture into the bread-lined bowl trim bread slices level with the top. Use remaining bread slices to cover the top. Fold the plastic wrap over the top of the pudding, then top with a plate slightly smaller than the diameter of the bowl. Weight the plate with a heavy can. Refrigerate at least 8 hours.

To serve, remove weight and plate, then fold back the overlap of plastic wrap. Set a rimmed serving plate over the bowl, then invert the pudding onto the plate. Remove the bowl and plastic wrap. Carefully cut wedges with a serrated knife and serve each portion with a dollop of yogurt.


  • 1 pint red currants
  • 1 pint loganberries
  • 2/3-3/4 cup sugar, depending on sweetness of fruit
  • 1 tablespoon water
  • ¼ cup seedless raspberry or strawberry jam
  • 1 tablespoon framboise, or crème de cassis
  • 1 teaspoon lemon juice
  • 7-9 slices firm white sandwich bread, crusts trimmed
  • 1 cup nonfat vanilla yogurt

Combine currants, loganberries, sugar and water in a large heavy saucepan. Bring to a simmer, stirring, and simmer over medium-low heat for 2 minutes. Remove from the heat, stir in jam, liquor and lemon juice. Let cool completely.

Line a 1-quart pudding basin or souffle dish with plastic wrap, leaving a 4-inch overhang all around. Cut the bread slices in half diagonally, then fit them in the bottom and sides of the bowl, trimming further to fit snugly if needed. (You will have extra slices to be used for the top.)

Spoon the berry mixture into the bread-lined bowl trim bread slices level with the top. Use remaining bread slices to cover the top. Fold the plastic wrap over the top of the pudding, then top with a plate slightly smaller than the diameter of the bowl. Weight the plate with a heavy can. Refrigerate at least 8 hours.

To serve, remove weight and plate, then fold back the overlap of plastic wrap. Set a rimmed serving plate over the bowl, then invert the pudding onto the plate. Remove the bowl and plastic wrap. Carefully cut wedges with a serrated knife and serve each portion with a dollop of yogurt.


  • 1 pint red currants
  • 1 pint loganberries
  • 2/3-3/4 cup sugar, depending on sweetness of fruit
  • 1 tablespoon water
  • ¼ cup seedless raspberry or strawberry jam
  • 1 tablespoon framboise, or crème de cassis
  • 1 teaspoon lemon juice
  • 7-9 slices firm white sandwich bread, crusts trimmed
  • 1 cup nonfat vanilla yogurt

Combine currants, loganberries, sugar and water in a large heavy saucepan. Bring to a simmer, stirring, and simmer over medium-low heat for 2 minutes. Remove from the heat, stir in jam, liquor and lemon juice. Let cool completely.

Line a 1-quart pudding basin or souffle dish with plastic wrap, leaving a 4-inch overhang all around. Cut the bread slices in half diagonally, then fit them in the bottom and sides of the bowl, trimming further to fit snugly if needed. (You will have extra slices to be used for the top.)

Spoon the berry mixture into the bread-lined bowl trim bread slices level with the top. Use remaining bread slices to cover the top. Fold the plastic wrap over the top of the pudding, then top with a plate slightly smaller than the diameter of the bowl. Weight the plate with a heavy can. Refrigerate at least 8 hours.

To serve, remove weight and plate, then fold back the overlap of plastic wrap. Set a rimmed serving plate over the bowl, then invert the pudding onto the plate. Remove the bowl and plastic wrap. Carefully cut wedges with a serrated knife and serve each portion with a dollop of yogurt.


  • 1 pint red currants
  • 1 pint loganberries
  • 2/3-3/4 cup sugar, depending on sweetness of fruit
  • 1 tablespoon water
  • ¼ cup seedless raspberry or strawberry jam
  • 1 tablespoon framboise, or crème de cassis
  • 1 teaspoon lemon juice
  • 7-9 slices firm white sandwich bread, crusts trimmed
  • 1 cup nonfat vanilla yogurt

Combine currants, loganberries, sugar and water in a large heavy saucepan. Bring to a simmer, stirring, and simmer over medium-low heat for 2 minutes. Remove from the heat, stir in jam, liquor and lemon juice. Let cool completely.

Line a 1-quart pudding basin or souffle dish with plastic wrap, leaving a 4-inch overhang all around. Cut the bread slices in half diagonally, then fit them in the bottom and sides of the bowl, trimming further to fit snugly if needed. (You will have extra slices to be used for the top.)

Spoon the berry mixture into the bread-lined bowl trim bread slices level with the top. Use remaining bread slices to cover the top. Fold the plastic wrap over the top of the pudding, then top with a plate slightly smaller than the diameter of the bowl. Weight the plate with a heavy can. Refrigerate at least 8 hours.

To serve, remove weight and plate, then fold back the overlap of plastic wrap. Set a rimmed serving plate over the bowl, then invert the pudding onto the plate. Remove the bowl and plastic wrap. Carefully cut wedges with a serrated knife and serve each portion with a dollop of yogurt.


  • 1 pint red currants
  • 1 pint loganberries
  • 2/3-3/4 cup sugar, depending on sweetness of fruit
  • 1 tablespoon water
  • ¼ cup seedless raspberry or strawberry jam
  • 1 tablespoon framboise, or crème de cassis
  • 1 teaspoon lemon juice
  • 7-9 slices firm white sandwich bread, crusts trimmed
  • 1 cup nonfat vanilla yogurt

Combine currants, loganberries, sugar and water in a large heavy saucepan. Bring to a simmer, stirring, and simmer over medium-low heat for 2 minutes. Remove from the heat, stir in jam, liquor and lemon juice. Let cool completely.

Line a 1-quart pudding basin or souffle dish with plastic wrap, leaving a 4-inch overhang all around. Cut the bread slices in half diagonally, then fit them in the bottom and sides of the bowl, trimming further to fit snugly if needed. (You will have extra slices to be used for the top.)

Spoon the berry mixture into the bread-lined bowl trim bread slices level with the top. Use remaining bread slices to cover the top. Fold the plastic wrap over the top of the pudding, then top with a plate slightly smaller than the diameter of the bowl. Weight the plate with a heavy can. Refrigerate at least 8 hours.

To serve, remove weight and plate, then fold back the overlap of plastic wrap. Set a rimmed serving plate over the bowl, then invert the pudding onto the plate. Remove the bowl and plastic wrap. Carefully cut wedges with a serrated knife and serve each portion with a dollop of yogurt.


  • 1 pint red currants
  • 1 pint loganberries
  • 2/3-3/4 cup sugar, depending on sweetness of fruit
  • 1 tablespoon water
  • ¼ cup seedless raspberry or strawberry jam
  • 1 tablespoon framboise, or crème de cassis
  • 1 teaspoon lemon juice
  • 7-9 slices firm white sandwich bread, crusts trimmed
  • 1 cup nonfat vanilla yogurt

Combine currants, loganberries, sugar and water in a large heavy saucepan. Bring to a simmer, stirring, and simmer over medium-low heat for 2 minutes. Remove from the heat, stir in jam, liquor and lemon juice. Let cool completely.

Line a 1-quart pudding basin or souffle dish with plastic wrap, leaving a 4-inch overhang all around. Cut the bread slices in half diagonally, then fit them in the bottom and sides of the bowl, trimming further to fit snugly if needed. (You will have extra slices to be used for the top.)

Spoon the berry mixture into the bread-lined bowl trim bread slices level with the top. Use remaining bread slices to cover the top. Fold the plastic wrap over the top of the pudding, then top with a plate slightly smaller than the diameter of the bowl. Weight the plate with a heavy can. Refrigerate at least 8 hours.

To serve, remove weight and plate, then fold back the overlap of plastic wrap. Set a rimmed serving plate over the bowl, then invert the pudding onto the plate. Remove the bowl and plastic wrap. Carefully cut wedges with a serrated knife and serve each portion with a dollop of yogurt.


  • 1 pint red currants
  • 1 pint loganberries
  • 2/3-3/4 cup sugar, depending on sweetness of fruit
  • 1 tablespoon water
  • ¼ cup seedless raspberry or strawberry jam
  • 1 tablespoon framboise, or crème de cassis
  • 1 teaspoon lemon juice
  • 7-9 slices firm white sandwich bread, crusts trimmed
  • 1 cup nonfat vanilla yogurt

Combine currants, loganberries, sugar and water in a large heavy saucepan. Bring to a simmer, stirring, and simmer over medium-low heat for 2 minutes. Remove from the heat, stir in jam, liquor and lemon juice. Let cool completely.

Line a 1-quart pudding basin or souffle dish with plastic wrap, leaving a 4-inch overhang all around. Cut the bread slices in half diagonally, then fit them in the bottom and sides of the bowl, trimming further to fit snugly if needed. (You will have extra slices to be used for the top.)

Spoon the berry mixture into the bread-lined bowl trim bread slices level with the top. Use remaining bread slices to cover the top. Fold the plastic wrap over the top of the pudding, then top with a plate slightly smaller than the diameter of the bowl. Weight the plate with a heavy can. Refrigerate at least 8 hours.

To serve, remove weight and plate, then fold back the overlap of plastic wrap. Set a rimmed serving plate over the bowl, then invert the pudding onto the plate. Remove the bowl and plastic wrap. Carefully cut wedges with a serrated knife and serve each portion with a dollop of yogurt.


  • 1 pint red currants
  • 1 pint loganberries
  • 2/3-3/4 cup sugar, depending on sweetness of fruit
  • 1 tablespoon water
  • ¼ cup seedless raspberry or strawberry jam
  • 1 tablespoon framboise, or crème de cassis
  • 1 teaspoon lemon juice
  • 7-9 slices firm white sandwich bread, crusts trimmed
  • 1 cup nonfat vanilla yogurt

Combine currants, loganberries, sugar and water in a large heavy saucepan. Bring to a simmer, stirring, and simmer over medium-low heat for 2 minutes. Remove from the heat, stir in jam, liquor and lemon juice. Let cool completely.

Line a 1-quart pudding basin or souffle dish with plastic wrap, leaving a 4-inch overhang all around. Cut the bread slices in half diagonally, then fit them in the bottom and sides of the bowl, trimming further to fit snugly if needed. (You will have extra slices to be used for the top.)

Spoon the berry mixture into the bread-lined bowl trim bread slices level with the top. Use remaining bread slices to cover the top. Fold the plastic wrap over the top of the pudding, then top with a plate slightly smaller than the diameter of the bowl. Weight the plate with a heavy can. Refrigerate at least 8 hours.

To serve, remove weight and plate, then fold back the overlap of plastic wrap. Set a rimmed serving plate over the bowl, then invert the pudding onto the plate. Remove the bowl and plastic wrap. Carefully cut wedges with a serrated knife and serve each portion with a dollop of yogurt.


  • 1 pint red currants
  • 1 pint loganberries
  • 2/3-3/4 cup sugar, depending on sweetness of fruit
  • 1 tablespoon water
  • ¼ cup seedless raspberry or strawberry jam
  • 1 tablespoon framboise, or crème de cassis
  • 1 teaspoon lemon juice
  • 7-9 slices firm white sandwich bread, crusts trimmed
  • 1 cup nonfat vanilla yogurt

Combine currants, loganberries, sugar and water in a large heavy saucepan. Bring to a simmer, stirring, and simmer over medium-low heat for 2 minutes. Remove from the heat, stir in jam, liquor and lemon juice. Let cool completely.

Line a 1-quart pudding basin or souffle dish with plastic wrap, leaving a 4-inch overhang all around. Cut the bread slices in half diagonally, then fit them in the bottom and sides of the bowl, trimming further to fit snugly if needed. (You will have extra slices to be used for the top.)

Spoon the berry mixture into the bread-lined bowl trim bread slices level with the top. Use remaining bread slices to cover the top. Fold the plastic wrap over the top of the pudding, then top with a plate slightly smaller than the diameter of the bowl. Weight the plate with a heavy can. Refrigerate at least 8 hours.

To serve, remove weight and plate, then fold back the overlap of plastic wrap. Set a rimmed serving plate over the bowl, then invert the pudding onto the plate. Remove the bowl and plastic wrap. Carefully cut wedges with a serrated knife and serve each portion with a dollop of yogurt.


  • 1 pint red currants
  • 1 pint loganberries
  • 2/3-3/4 cup sugar, depending on sweetness of fruit
  • 1 tablespoon water
  • ¼ cup seedless raspberry or strawberry jam
  • 1 tablespoon framboise, or crème de cassis
  • 1 teaspoon lemon juice
  • 7-9 slices firm white sandwich bread, crusts trimmed
  • 1 cup nonfat vanilla yogurt

Combine currants, loganberries, sugar and water in a large heavy saucepan. Bring to a simmer, stirring, and simmer over medium-low heat for 2 minutes. Remove from the heat, stir in jam, liquor and lemon juice. Let cool completely.

Line a 1-quart pudding basin or souffle dish with plastic wrap, leaving a 4-inch overhang all around. Cut the bread slices in half diagonally, then fit them in the bottom and sides of the bowl, trimming further to fit snugly if needed. (You will have extra slices to be used for the top.)

Spoon the berry mixture into the bread-lined bowl trim bread slices level with the top. Use remaining bread slices to cover the top. Fold the plastic wrap over the top of the pudding, then top with a plate slightly smaller than the diameter of the bowl. Weight the plate with a heavy can. Refrigerate at least 8 hours.

To serve, remove weight and plate, then fold back the overlap of plastic wrap. Set a rimmed serving plate over the bowl, then invert the pudding onto the plate. Remove the bowl and plastic wrap. Carefully cut wedges with a serrated knife and serve each portion with a dollop of yogurt.


Watch the video: Professional Baker Teaches You How To Make PUDDING!