Peach And Berry Summer Pudding Recipes

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SUMMER PUDDING WITH BLACKBERRIES AND PEACHES

Constructed from layers of soft, spongy sliced bread and tons of juicy, just-cooked fruit, this British dessert gets an update with a layer of barely sweetened whipped cream. It is the best thing since, well, sliced bread. Think of it as somewhere between a layer cake (where you don't have to bake any cake) and a tiramisù (where the coffee and chocolate is replaced by burst berries and juicy peaches). While the assembly should be a relaxed, messy affair, just be sure to adequately soak the bread so it reads as custardy, not dry.

Provided by Alison Roman

Categories     custards and puddings, dessert

Time 1h

Yield 8 to 12 servings

Number Of Ingredients 9



Summer Pudding With Blackberries and Peaches image

Steps:

  • Combine peaches, 1/3 cup sugar and the ginger, if using, in a medium pot over medium heat. Bring to a simmer and cook, swirling occasionally, until the peaches have started to release their juices (but are not falling apart into mush), 8 to 10 minutes. Remove from heat and transfer to a medium bowl; set aside to cool completely.
  • Without rinsing out the pot (there's no need), combine the berries and remaining 1/3 cup sugar. Bring to a simmer and cook, swirling occasionally, until the berries have started to release their juices (but are not falling apart into mush), 8 to 10 minutes. Remove from heat and transfer to a medium bowl, separate from the peaches; set aside to cool completely.
  • Meanwhile, using an electric mixer or a whisk, beat cream and confectioners' sugar until spreadable, pillowy, medium peaks form, 3 to 4 minutes. Whisk in labneh until well blended.
  • Line a 9-inch springform cake pan with plastic wrap so that there is ample overhang. (A regular cake pan will also work; just make sure it has high sides or you might need to make the pudding in two vessels.)
  • Place one layer of sliced bread on the bottom. Cut the bread to fit as needed to make sure there is an even layer with no obvious gaps (aesthetics don't matter here, as it'll be covered up).
  • Spoon 1/3 of the berry juices onto the bread to thoroughly soak, followed by half of the berries themselves. Spoon 1/3 of the peach juices onto the bread and berries, followed by half of the peaches themselves.
  • Spread 1/3 of the cream mixture onto the fruit and top with another layer of bread, making sure to fill any obvious gaps with bread that's cut to fit. Top bread with another 1/3 of the berry juices and all of the remaining berries, followed by 1/3 of the peach juices and all of the remaining peaches. Top with 1/3 of the cream mixture, setting the remaining cream mixture aside in the refrigerator.
  • Place another layer of bread on top, making sure to fill any obvious gaps, especially around the edges, with bread that's cut to fit. Spoon remaining 1/3 of the blackberry and peach juices on top, making sure to stain the entire surface. Place a piece of plastic wrap on top and then place a plate on top of the plastic. Rest a heavy can (or another medium-sized, relatively heavy, food-safe object) on top to lightly compress the whole shebang. Refrigerate for at least four hours.
  • When you're ready to serve, crush a handful of berries with a sprinkling of sugar; let sit for a few minutes. Remove springform sides and plastic wrap. (If using a regular cake pan, lift the pudding out by the excess plastic and transfer the entire pudding to a plate, platter or cake stand, removing plastic wrap.)
  • Take the remaining heavy cream mixture and top the pudding, swirling in the crushed berries to create streaks and swirls. Slice (or spoon) the pudding and serve. Pudding can be assembled three days ahead, stored tightly wrapped and refrigerated.

2 pounds/900 grams peaches or nectarines (about 5), pitted and sliced 1-inch thick
2/3 cup/140 grams granulated sugar, plus more for serving
1 tablespoon finely grated ginger (optional)
1 1/2 pounds/680 grams blackberries or raspberries, plus an extra handful for garnish
2 cups/480 milliliters heavy cream
1/4 cup/35 grams confectioners' sugar
1 cup/240 grams labneh, mascarpone or full-fat Greek yogurt
1 loaf brioche, pain de mie or Pullman bread (about 1 1/4 pounds), crusts removed, bread sliced 1-inch thick
Pinch of kosher salt

SUMMER PUDDING

Provided by Food Network

Categories     dessert

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 10



Summer Pudding image

Steps:

  • The day before you plan to serve the pudding, line a 2 quart mixing bowl with plastic wrap. Line the plastic wrap with the white bread slices, trimming to fit so that the pieces fit together neatly. Save enough bread to cover the top of the pudding.
  • In a saucepan, combine the apple juice concentrate and all the berries. Bring the mixture to a boil and cook until the strawberries begin to soften, about 1 minute. Turn off the heat immediately.
  • Stirring, dissolve the gelatin in the water, then add the mixture to the berries and stir to combine. Spoon into the bread-lined bowl. Cover with remaining bread slices, cover the bowl with plastic wrap, and slightly weight it down. Chill overnight.
  • When ready to serve, whip the cream with an electric mixer at high speed until it forms soft peaks.
  • Remove the pudding from the refrigerator and remove the plastic wrap. Carefully turn the pudding out onto a platter, remove the bowl and the plastic wrap. Serve in slices with whipped cream on top.

10 to 15 thin slices thin white bread, crusts removed
1/2 cup thawed frozen apple juice concentrate
1 1/2 cups raspberries
1 1/2 cups red currants or other berry
2 cups strawberries, hulled, quartered if large
1/2 cup cranberries
1 cup blueberries
1 teaspoon powdered gelatin
1/8 cup cold water
1 cup cold heavy cream, optional

GINGERBREAD-PEACH SUMMER PUDDING

Provided by Molly O'Neill

Categories     dessert, side dish

Time 2h45m

Yield Six servings

Number Of Ingredients 14



Gingerbread-Peach Summer Pudding image

Steps:

  • To make the gingerbread, preheat the oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan and set aside. Bring the water to a boil. Remove from the heat and whisk in the butter until melted. Whisk in the molasses and the eggs. Sift together the flour, sugar, soda, salt, ginger and cinnamon into a large bowl. Gradually stir in the molasses mixture. Scrape the batter into the prepared pan and bake until cake springs back when touched in the center, about 1 hour. Let cool. (Gingerbread can be baked 1 day ahead.)
  • Meanwhile, to make the topping, combine the water, sugar and ginger in a medium saucepan. Bring to a boil, lower the heat and simmer for 2 minutes. Let stand at least 30 minutes; strain.
  • Cut the gingerbread in half, reserving half for another use. (It can be wrapped tightly and frozen.) Slice the half into 8 pieces, about 3/8 inch thick. Arrange the gingerbread slices in a 7 1/2-by-11 1/2-inch shallow baking dish in a single or slightly overlapping layer. Brush with about 1/4 cup of the ginger syrup, especially around the edges.
  • Place the peaches in a large bowl and toss with the remaining syrup. Spread the peaches, with their syrup, over the gingerbread. Cover with aluminum foil. Bake until the peaches are very soft but not mushy, about 45 minutes to 1 1/2 hours, depending on the ripeness of the fruit. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 800, UnsaturatedFat 6 grams, Carbohydrate 156 grams, Fat 18 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 776 milligrams, Sugar 112 grams, TransFat 1 gram

3/4 cup water
1/2 cup unsalted butter, at room temperature, cut into 1/4-inch pieces
3/4 cup molasses
2 eggs, at room temperature
2 1/2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking soda
1 teaspoon kosher salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 cup water
1 cup sugar
2 teaspoons minced fresh ginger
10 large peaches, each peeled, pitted and cut into 6 slices

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