Recipes

Summer Pudding with Blueberries and Raspberries

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Summer Pudding with Blueberries and Raspberries

Summer Pudding with Blueberries and Raspberries

amanda

Equipment

  • Mixing Bowls - Essential for combining ingredients such as blueberries, raspberries, and other components of the summer pudding.

  • Strainer or Colander - Useful for washing fresh fruits like blueberries and raspberries before they are added to the recipe.

  • Measuring Cups and Spoons - Important for accurately measuring ingredients such as flour, sugar, etc., required in the recipe.

  • Spatula or Wooden Spoon - Essential for stirring and folding the ingredients to ensure a smooth mixture.

  • Ramekins or Pudding Molds - To shape the summer pudding once it's cooked; these can be found on Amazon in various sizes.

  • Oven Mitts or Pot Holders - Useful for safely handling hot baking dishes during preparation and serving.

  • Cutting Board and Knife - For any preliminary food prep, such as cutting the bread used to line the mold (not specific to Amazon but part of general kitchen equipment).

  • Kitchen Stainless Steel Measuring Cup with Scales - For precise measurements of dry and liquid ingredients.

  • Silicone Baking Mat with Non-Stick Surface - Useful for lining the molds without using butter or oil, enhancing presentation.

  • Oven-Safe Glass Ramekins Set - Ideal for individual serving sizes of your summer pudding.

  • High-Sided Baking Pan (around 6 inches) - To prepare the bread base if you're making a larger batch or using a specific mold size.

  • Silicone Spatula - Wide and flexible, perfect for scraping bowls cleanly without damaging non-stick surfaces.

  • Bread Pan with Lid - Specifically designed for baking bread bases in pudding recipes like this one (ensure the pan's size is appropriate for your mold).

  • Kitchen Timer - To ensure you cook the summer pudding to perfection without over or under-baking it.

Ingredients

  • 1 unsliced rectangular loaf of brioche or good-quality firm white bread such as Pullman (1 pound), crusts discarded

  • 4 cups blueberries (1 pound)

  • 5 cups raspberries (18 ounces)

  • 1 cup sugar

  • 1 teaspoon fresh lemon juice

  • Equipment: a deep 2 1/2-quart bowl (preferably 8 inches in diameter across top and 3 inches across bottom); a platter with a lip

  • 1 platter with a lip

  • Accompaniment: lemon verbena ice cream

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

Remove weight, plate, and wax paper and invert platter over bowl, then invert bowl onto platter. Carefully unmold.
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