Recipes for "summer pudding"

In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly.

Line a 1 quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (canned goods work well), and refrigerate overnight.

The next day, remove plastic wrap, and invert onto a plate. Serve chilled, with whipped cream on the side.

Line a 7 to 8-inch pudding bowl with plastic wrap so there is overhang on all sides. Set aside.

Add cranberries, 1/4 cup maple syrup, sugar, and water to a saucepan, set over medium heat, and bring to a simmer. Simmer for 10 minutes, then add frozen berries and blackberries. Keep the heat on low to medium until all the fruit is soft and you have lots of juice in the pan, about 10 minutes more.

Strain juice into a large bowl. Set fruit aside.

If you’re in a rush here and need the dessert to be ready in under 4 hours, check the footnotes  before the next step.

Dip 1 side of bread in fruit juices for 2 seconds and start lining the bowl with dipped slices, with some overlap, and the dipped side facing out.

Once the entire bowl is covered with bread - you don’t want any gaps! - pour in the fruit and cover the top of the bowl with a couple more dipped bread slices. Wrap the plastic wrap overhang over the top and place a plate with something heavy on top of the bowl. Place in the fridge for at least 4 hours or up to 24 hours to set.

Just before serving, whip cream with 2 tablespoons maple syrup, ground ginger, and a pinch of salt. Turn the bowl out onto a serving dish, and use plastic wrap to ease the pudding  out of the dish. It should be a bright pink dome. Cut slices from the dome and serve with whipped cream, and any extra juice you have left. Sprinkle with pomegranate seeds for garnish.

Position a rack in the middle. Use butter or cooking spray to grease an 8 x 8-inch baking dish, preferably glass or ceramic.

In the bowl of a food processor, pulse the flour, sugar, salt, and baking soda to combine.

In a large glass measuring cup or medium bowl, combine the pawpaw, buttermilk, half-and-half, egg and egg yolk, and vanilla. With the machine running, add the pawpaw-buttermilk mixture through the feed tube. Turn off the machine, scrape down the sides, and add the melted butter with the machine running. Your batter should have the consistency of pancake batter.

To make this gluten free, use 1/3 cup white rice flour in place of the all-purpose flour.

Pour the batter into the greased dish. Bake until the center is set but still jiggly (like a pumpkin pie), 35 to 45 minutes. As it bakes the pudding may puff up, then deflate—this is normal. The edges will brown and the center will be flat, shiny, and amber-colored.

Simply Recipes / Sara Bir

Set on a wire rack to cool (the pudding will collapse as it cools). Serve at room temperature with crème fraîche or whipped cream. I like this for breakfast with a big dollop of Greek yogurt, but I could say that about most any dessert.

The pudding will keep for 2 to 3 days at room temperature. I suppose you could refrigerate it, but it tastes better at room temperature.

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Simply Recipes / Sara Bir

In a medium saucepan over medium heat, stir together the cream, sugar and lemon zest. Bring to a boil. Adjust the heat to a gentle boil, and cook, stirring often, for 5 minutes.

Watch carefully and stir frequently to keep the cream from boiling over.

Stir frequently.

Strain the mixture through a fine-mesh strainer into a 4-cup liquid measuring cup or other container for easy pouring.

Pour into 4 four-ounce ramekins or pretty stemmed glasses.

This pudding can also be prepared and refrigerated up to 2 days in advance. Top each glass with berries just before serving.

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