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home > recipes > pudding > summer pudding
1 loaf of a sandwich white bread, crusts removed (i.e. Pepperidge Farm or similar Brand ) 1 pint blueberries 1 pint strawberries, sliced or cut up 1 pint red raspberries 1 pint blackberries or other type berries ( red or black currents etc.) 1 cup sugar or to taste 2 Tbs. fruit flavored liquor, ruby port or brandy Heavy cream, sweetened and whipped for a topping/garnish Mint leaves as a garnish This is so simple and delicious. It's hard to imagine that white bread and sweetened berries can mingle to produce a luscious summer dessert. The bread soaks up the juices, turns a vivid pink/purple and holds the berries in place. I made this for a ladies luncheon with many requests for the recipe. Line a bowl ( 6 to 8 cup capacity ) with plastic wrap. Or Use a plastic gelatin type mold, then you don't need plastic wrap to line it. Remove crusts from bread and piece bread into bowl, pressing pieces together (somewhat like a puzzle ) so no space is left. It's okay to overlap the bread pieces, but press them in. Meanwhile place fruit in a pan with the sugar and liquor and over medium heat just bring to a boil and then simmer 5 or 10 minutes so fruit release its juice and fruit becomes softened. Remove from heat and cool. Place (Ladle ) fruit into the bread lined bowl. Top with more crustless bread. Cover with plastic wrap. Weigh down the top with a heavy plate that fits snugly over the top of the pudding. Chill 24 hours. Prior to serving, carefully remove plate/plastic, invert bowl onto a platter and remove plastic. Decorate the pudding mold with whipped cream and mint leaves. Slice wedges ( or spoon off pieces ) and place on plate, spooning on any extra juices over the pudding. Yield 8 to 10 servings. Note: other fruit such as cranberries, and chopped ripe peaches may be used. Bread such as egg or challah also may be use. One does not want to use a fluffy spongy type of bread but rather a firmer one that will be able to soak up the berry juices and yet hold a shape. Note 2: use any combination of berries to make about 8 cups. Some cranberries also add a lovely color and I used them in the recipe with excellent results.

Summer Pudding


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list all recipes by BUTTERFLYDOG (1134)


   

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(posted August 8, 2006)


1 loaf of a sandwich white
bread, crusts removed
(i.e. Pepperidge Farm or similar Brand )
1 pint blueberries
1 pint strawberries, sliced or cut up
1 pint red raspberries
1 pint blackberries or other type berries ( red or black currents etc.)
1 cup
sugar or to taste
2 Tbs. fruit flavored
liquor, ruby port or brandy
Heavy cream, sweetened and whipped for a topping/garnish
Mint leaves as a garnish

This is so
simple and delicious. It's hard to imagine that white bread and sweetened berries can mingle to produce a luscious summer dessert.

The
bread soaks up the juices, turns a vivid pink/purple and holds the berries in place.

I made this for a ladies luncheon with many requests for the recipe.

Line a bowl ( 6 to 8 cup capacity ) with plastic wrap. Or Use a plastic gelatin type mold, then you don't need plastic wrap to line it.

Remove crusts from
bread and piece bread into bowl, pressing pieces together (somewhat like a puzzle ) so no space is left. It's okay to overlap the bread pieces, but press them in.

Meanwhile place fruit in a
pan with the sugar and liquor and over medium heat just bring to a boil and then simmer 5 or 10 minutes so fruit release its juice and fruit becomes softened. Remove from heat and cool. Place (Ladle ) fruit into the bread lined bowl.

Top with more crustless
bread. Cover with plastic wrap.

Weigh down the top with a
heavy plate that fits snugly over the top of the pudding. Chill 24 hours. Prior to serving, carefully remove plate/plastic, invert bowl onto a platter and remove plastic. Decorate the pudding mold with whipped cream and mint leaves. Slice wedges ( or spoon off pieces ) and place on plate, spooning on any extra juices over the pudding.

Yield 8 to 10 servings.

Note: other fruit such as cranberries, and chopped
ripe peaches may be used. Bread such as egg or challah also may be use. One does not want to use a fluffy spongy type of bread but rather a firmer one that will be able to soak up the berry juices and yet hold a shape.

Note 2: use any combination of berries to make about 8 cups. Some cranberries also add a lovely
color and I used them in the recipe with excellent results.


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