Recipe of Quick Summer Pudding

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, summer pudding. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Pour berry mixture into bowl and cover with a single layer of remaining bread slices, tearing bread as necessary to fill in any gaps. Place a round dish or pan slightly smaller than the diameter of the bowl on top of bread, and press down on plate until juices rise to surface. Get Summer Pudding Recipe from Food Network. Great berries to use include raspberries, strawberries, red and blackcurrants, damsons, and blackberries.

Summer Pudding is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Summer Pudding is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have summer pudding using 7 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Summer Pudding:

1. Make ready Sliced sandwich bread
2. Make ready Strawberries
3. Make ready Blackberries
4. Prepare Blueberries
5. Make ready Raspberries
6. Get Granulated sugar
7. Prepare lemon each Lemon peel, lemon juice

But when it's unmolded on a plate, the tall. Summer Pudding If you're only going to make one pudding this summer, it's got to be a classic English summer pudding, when the soft fruits are in plentiful supply. Served with thick pouring cream, crème fraîche or clotted cream, it's one of the best tastes of summer I know. This recipe is from The Delia Collection: Puddings.

Instructions to make Summer Pudding:

1. Cut off the bread crusts. Cut 1 slice of bread into a 6cm circle and cut 2 slices of bread into half circles with 12 cm diameter.
2. Cut the rest of the bread in half vertically, then diagonally to form a trapezoid. You should have 12 trapezoids.
3. (You should size the bread to match the size of the bowl, but it should be roughly 9 cm high, 1.5 cm at the top, and 4 cm at the bottom.)
4. Place the smaller bread circle into the bottom of the bowl. Layer the trapezoidal breads around the sides with the longer edge at the top. Connect the shorter edge to the bottom and overlap the slices around the bowl.
5. Spread some butter over the overlapping sections to that they stick together.
6. Place all of the ingredients except for the raspberries into a pot and boil on low heat.
7. Add the raspberries, bring to a boil, and then let them cool. Place them in a colander placed in a bowl to separate the syrup from the berries.
8. Stuff the berries from Step 7 into the bread mold from Step 2. Pour in the syrup. (Reserve some of the syrup for later.)
9. Place the remaining 2 round slices of bread on top as a cover. Let it sit in the refrigerator overnight.
10. Place a plate on top of the bowl and flip it over. If there are some sections that did not soak up the syrup, use the syrup set aside earlier to fill them in.
11. Decorate the top and the edge with berries.

Served with thick pouring cream, crème fraîche or clotted cream, it's one of the best tastes of summer I know. This recipe is from The Delia Collection: Puddings. Summer Pudding is an old-fashioned English dessert. It's made by layering cooked berries and leftover bread in a mold, refrigerating it overnight, and then unmolding it onto a serving plate. I've upgraded it with buttery brioche bread and a splash of raspberry liqueur.

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