Double Berry Summer Puddings Recipes

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:

• Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of the raspberries and all of the blueberries and peaches and cook, stirring occasionally, until the mixture reaches a simmer. Simmer for 1 minute. Off the heat, stir in the remaining raspberries and the framboise.
• Slice the bread into 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high soufflé or baking dish, ladle about 1/2 cup of the cooked fruit mixture. Arrange slices of bread on top in a pattern (this will become the top when the pudding is unmolded) and then add more fruit mixture to saturate. Continue adding bread, cutting it to fit the mold, and fruit. Finish with bread and cooked fruit, using all of the fruit and syrup.
• Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate overnight.
• Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with whipped cream.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla. Continue to whip until it forms stiff peaks. Serve cold.

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:

• Line six 3/4-cup custard cups or soufflé dishes with plastic wrap, overlapping sides by at least 2 inches. Using 2 1/2- to 2 3/4-inch-diameter cookie cutter, cut out 1 round from each of 12 bread slices. Place 1 bread round in bottom of each custard cup. Cut remaining 6 bread slices into 1-inch-wide strips. Line sides of custard cups with bread strips, trimming to fit and lining cups completely.
• Combine 2 1/2 cups raspberries and 2 1/2 cups blackberries, sugar, currant jelly, 1/4 cup water and lemon juice in large saucepan. Stir over low heat until sugar dissolves. Increase heat to medium; sim-mer until berries soften and begin to release juices, about 5 minutes (some berries will fall apart). Divide warm berry mixture among bread-lined cups, reserving 1/2 cup juices. Cover berry mixture with remaining 6 bread rounds, pressing down slightly. Pour 1/2 cup berry juices over puddings. Fold in plastic overhang. Place small plates atop puddings; weight down with cans. Chill overnight.
• Remove cans and plates. Unfold plastic wrap. Invert puddings onto plates; remove plastic. Spoon Vanilla Whipped Cream alongside. Garnish with additional berries, if desired.

Steps:

• Bring frozen strawberries and boysenberries to simmer in heavy medium saucepan over medium-high heat. Boil until slightly thickened and reduced to 1 1/2 cups, stirring frequently, about 10 minutes. Cool 20 minutes. Mix in brandy.
• Line 3-cup soufflé dish with plastic wrap. Cut cake into 1/3-inch-thick slices. Cut slices into 1 1/2-inch-wide strips. Line bottom of dish then sides with cake strips, pressing and adjusting as needed to fit strips closely together. Trim cake to 1/2-inch overhang over top rim if necessary. Mix 1/2 cup diced cake trimmings into fruit mixture. Spoon fruit mixture into prepared dish. Cover top of fruit filling with cake and press gently to compress. Wrap pudding tightly with plastic, pressing down again on top to compress. Chill overnight.
• Unwrap pudding and turn out onto plate. Peel off plastic. Cut pudding into 4 pieces. Place pudding on each of 4 plates. Spoon yogurt over as sauce. Garnish with strawberry slices and serve.

Steps:

• Line bottom and side of 2-qt. serving bowl with ladyfingers.
• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Spoon into prepared bowl. Use back of spoon to make depression in center of pudding mixture; fill with berries.
• Refrigerate 2 hours.

Steps:

• Combine strawberries and sugar in a large straight-sided skillet over medium heat. Cook until berries release their juices and sugar dissolves, about 5 minutes. Add blueberries, raspberries, and blackberries, and cook until they release their juices but still hold their shape, about 5 minutes; the mixture will look like a thick soup. Remove from heat, and transfer to a mixing bowl to cool. Stir in lemon juice and salt.
• Line six 1/2-cup ramekins with plastic wrap. Cut a circle to the diameter of a ramekin from each slice bread.
• Spoon 2 tablespoons of the berry mixture into each ramekin. Dip six circles of bread into the bowl of berries, one at a time, saturating them; place one in each ramekin. Cover with 2 tablespoons more of the berry mixture. Continue until you have three layers of bread and berries, ending with bread. If there is not enough juice to saturate all the bread, press remaining berries through a coarse sieve to yield more juice. When complete, bread and berries should be brimming over the tops of the ramekins.
• Arrange ramekins in a shallow baking pan, cover with plastic wrap, and place a board on top large enough to cover them all. Weight the board with heavy cans (about 5 pounds), and refrigerate overnight.
• To serve, combine cream, vanilla, and confectioners' sugar in a chilled metal bowl; whip until stiff but soft, 2 to 3 minutes. Remove top layer of plastic wrap, and invert puddings onto plates; remove ramekins. Serve with a dollop of whipped cream.