Angel Berry Summer Pudding Recipes

Steps:

• In a large saucepan, add the fruit (reserving a few berries for garnish). Add the sugar and cook until the fruit is starting to release some liquid, is tender and beginning to burst, but still holds its shape, about 5 minutes.
• Line a large 6-cup pudding bowl with plastic wrap, allowing lots of overhang.
• Remove the crusts from 10 to 12 slices of bread. Press the bread slices briefly in the juices at the top of the berries in the pot then lay them into the bowl, juice-side down, ensuring there are no spaces. Use smaller pieces to overlap or close gaps in spaces, as needed.
• Remove the berries from the heat, and cool slightly. Using a slotted spoon, spoon the fruit into the bread-lined bowl, and top with a final layer of bread and spoon a bit more of the juices over the top to color the top layer of bread evenly. Reserve the remaining cooking juices for serving. Cover with the plastic wrap and place a plate over the top. Add a large heavy can or a 2-pound weight to the plate and let sit at least 8 hours, or overnight, refrigerated.
• On serving, whip the cream until soft peaks just begin to form. Add the sugar and whip until almost stiff.
• Gently invert the bowl onto a large serving dish, shaking it lightly to loosen. Peel the plastic wrap off, and spoon the reserved juice all over, to soak any bits of bread that still look white. Serve with a bowl of whipped cream on the side, or cut individual wedges, and add a dollop of cream and a berry or two for garnish.

Steps:

• Make pudding mixes as directed on package for pudding, using 4 cups milk and adding rum extract.
• Spoon one third of the pudding into bottom of rectangular baking dish, 13x9x2 inches.
• Tear angel food cake into bite size pieces.
• Layer with half of the cake pieces and half of the berries. Repeat layers, ending with remaining pudding.
• Cover and refrigerate at least 4 hours.
• Garnish each serving with a dollop of whipped topping.

Steps:

• Firstly, get all the fruit ready. Hull the strawberries and cut them in halves or quarters depending on how big they are. Strip the blackcurrants and redcurrants from their stalks in one fell swoop by running a fork down the length of each stem - keep both the currants separate from the other fruits.
• Tip the sugar into a wide, not too deep, saucepan. Measure in 3 tbsp water and the cassis. Put the pan on a low heat and cook, stirring often, until you can no longer hear the crunch of sugar grains on the bottom of the pan. When the sugar is dissolved, turn up the heat to medium-high and let the mixture bubble away for about 8 minutes. It will go quite syrupy and you want to catch it just before it starts to change colour or caramelise.
• Now tip the blackcurrants and redcurrants into the hot syrup, it will feel quite sticky at first, then bring everything back up to a lively simmer and let it bubble again for no more than a minute, just to lightly burst and soften the currants without losing their shape. Take the pan off the heat and leave until it is barely warm.
• Gently stir in the strawberries and raspberries - a large metal spoon is best so they don't break up - and let the fruity mixture sit for about half an hour so the juices all mix in.
• Cut 4-5 slices from the loaf, about 5mm thick, and trim off the crusts. Cut a little square (about 4cm) from one slice and put it in the bottom of a 1.2 litre pudding basin. Using a big slotted spoon, put a layer of fruit (about 3 spoonfuls) over the bread. Next lay a slice of bread in the centre over the fruit trimming to fit and fill any gaps with trimmings of bread so the fruit is covered. Continue layering with more fruit, more bread, then a final layer of fruit so it comes to within a hair's breadth of the top of the basin. Spoon over a few spoonfuls of juice - not too much or it will ooze out when weighted down. (You should have about 4 spoonfuls of fruit and juice left for making a sauce.) Cover the fruit with a final layer of bread, press down to compact everything, then cover with cling film. Lay a saucer on top and weight down with heavy cans or weights. Stand the basin on a plate in case any juices spill out, then leave in the fridge overnight, or for a minimum of five hours. Press the leftover fruits and juice through a metal sieve to make a sauce, keep chilled. (You can freeze the pudding and the sauce at this stage for up to a month.)
• To turn out, go round the edge of the pudding with a round-bladed knife to release it, then invert it on to a plate. Cut into slices with a serrated knife and serve with a drizzle of the fruit sauce and cream.

Steps:

• Bring out the juices: Wash fruit and gently dry on kitchen paper - keep strawberries separate. Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves - stir a few times. Bring to a boil for 1 min, then tip in the fruit (not strawberries). Cook for 3 mins over a low heat, stirring 2-3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Put a sieve over a bowl and tip in the fruit and juice.
• Line the bowl with cling film and prepare the bread: Line the 1.25-litre basin with cling film as this will help you to turn out the pudding. Overlap two pieces of cling film in the middle of the bowl as it's easier than trying to get one sheet to stick to all of the curves. Let the edges overhang by about 15cm. Cut the crusts off the bread. Cut 4 pieces of bread in half, a little on an angle, to give 2 lopsided rectangles per piece. Cut 2 slices into 4 triangles each and leave the final piece whole.
• Build the pud: Dip the whole piece of bread into the juice for a few secs just to coat. Push this into the bottom of the basin. Now dip the wonky rectangular pieces one at a time and press around the basin's sides so that they fit together neatly, alternately placing wide and narrow ends up. If you can't quite fit the last piece of bread in it doesn't matter, just trim into a triangle, dip in juice and slot in. Now spoon in the softened fruit, adding the strawberries here and there as you go.
• Let flavours mingle then serve: Dip the bread triangles in juice and place on top - trim off overhang with scissors. Keep leftover juice for later. Bring cling film up and loosely seal. Put a side plate on top and weight down with cans. Chill for 6 hrs or overnight. To serve, open out cling film then put a serving plate upside-down on top and flip over. serve with leftover juice, any extra berries and cream.

Steps:

• To make the pudding, combine berries, sugar and 1/3 cup water in a medium saucepan. Simmer over medium heat until sugar is completely dissolved and berries release their juices, 7 to 10 minutes. Stir in lemon juice. The sauce should be sweet, with a hint of tartness. Adjust with more sugar or lemon juice as needed. Stir in rosewater if using
• Spoon an even layer of berry syrup (not the berries themselves) in the bottom of an 8-inch loaf pan or a medium-size bowl. Line bottom of pan or bowl with a single layer of bread; cut bread into pieces as necessary to make it fit. Spoon 1/3 of the fruit on top of bread, making sure bread is completely coated; top with a layer of bread. Repeat twice more, alternating layers of fruit with layers of bread, ending up with bread as the top layer. Let mixture cool completely, then wrap pan tightly with plastic wrap. Place a light weight on top of the pudding. Refrigerate at least 6 hours or overnight.
• Run a knife around sides of summer pudding, then turn it over onto a plate to unmold. Serve in slices with cream or ice cream on top.

Steps:

• Coat 2-1/2 quart (7 1/2"x3") souffle dish with cooking spray; line with plastic wrap leaving 6" overhang.
• Cut the angel food cake into 16 pieces; reserve. Stir 2 pkgs jello into 1 1/2 cups boiling water until dissolved; stir in 1 1/2 cups white grape juice.
• Toss 8 cups assorted berries with jello (cut the strawberries into quarters).
• In a blender, puree 1/4 of berry mixture; stir back into jello mixture.
• With slotted spoon transfer 1/2 the berry mixture to dish.
• Top with 1/2 the cake slices in even layer; press down.
• Repeat with remaining berry mixture and cake. Pour any remaining liquid over pudding; fold over plastic wrap. Place 7" plate over pudding; top with heavy can.
• Refrigerate at least 6 hours or overnight.
• Open plastic wrap and invert pudding onto plate; remove plastic wrap.
• If desired, garnish with whipped topping, berries and mint.

Steps:

• Preheat the grill to high. Lay the slices of bread slightly overlapping in a shallow flameproof dish. Sprinkle about 2 tbsp of the sugar in an even layer over the bread and grill for about two minutes until the bread is toasted and the sugar is just starting to caramelise. Mix the cornflour into the fromage frais.
• Pile the fruit down the middle of the bread and sprinkle with 1 tbsp of the sugar. Drop spoonfuls of the fromage frais mixture on top, then sprinkle the rest of the sugar over evenly.
• Put the dish as close to the heat as you can and grill for about 6-8 minutes, until the fromage frais has browned and everything else is starting to bubble and turn juicy. Leave it to sit for a minute or two, then serve hot, spooned straight from the dish.

Steps:

• Line pan with plastic wrap. Place on a rimmed baking sheet. Combine all berries, 1 cup sugar, and 1/2 cup water in a large pot. Scrape in seeds from vanilla bean. Bring to a simmer, stirring to dissolve sugar. Simmer for 10 minutes. Set berry sauce aside.
• Spread bread slices with butter. Mix remaining 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle over bread slices.
• Drizzle 1/2 cup warm berry sauce over bottom of pan. Line pan with a single layer of bread, cutting to fit as needed. Pour 1 1/2 cups berry sauce over. Repeat layering 2 more times. Pour any remaining sauce over. Cover with plastic. Set a plate slightly smaller than pan on top of pudding to weigh down, keeping bread submerged. Chill for at least 1 hour and up to 2 days.
• Remove plate and plastic from top of pudding. Invert onto a plate. Release pan sides; remove pan and plastic.