High-Summer Pudding Recipe

Home : Contact

Choose Another Recipe

Recipe Categories:
Dessert


You are viewing:
High-Summer Pudding Recipe

 



Our Dessert Recipes offer something for everyone, chose from:

 

  • Blueberry CheeseCake
  • Toffee Torte
  • Chocolate Mousse
  • Brownies
  • Chocolate Fudge Cookies
  • Amaretto Cake
  • Bakewell Pudding
  • Banana Cream Cake


"I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts."
Graham Kerr (the Galloping Gourmet)


"The dessert crowns the dinner. To create a fine dessert, one has to combine the skills of a confectioner, a decorator, a painter, an architect, an ice-cream manufacturer, a sculptor, and a florist. The splendour of such creations appeals above all to the eye - the real gourmand admires them without touching them! The magnificence of the dessert should not allow one to forget the cheese. Cheese complements a good dinner and supplements a bad one."
Eugene Briffault


 

Other Dessert Sites worth viewing:

 

More Dessert Recipes
Gourmet Desserts
Dessert Restaurant


These Dessert Recipes are part of our collection of over 60,000 recipes.




 



High-Summer Pudding

 

Ingredients

1/4 cup cranberry or cran-raspberry juice c, ocktail
2 1/2 tbsp blackberry brandy or kirsch (cherry, brandy)
1 or orange juice
1 envelope plus 1 1/2 tsp unflavored, gelatin
1 lb red or black plums, pitted and chop, ped (5-6 medium)
1 cup sugar
1 1/4 lb fresh peaches, peeled, pitted and c, hopped (4-5 m
2 1/2 cup fresh blackberries or black or red, raspberries
1 tbsp finely grated lemon zest
1/8 tsp cinnamon
15 slice thin-sliced homemade-style white br, ead (such as



 

Preparation

Pepperidge Farm), crusts removed

Line a 2-quart bowl or mold with plastic wrap, carefully smoothing
the wrap onto the bottom and sides so that the plastic hangs 1 inch
over sides. In a small bowl, mix cranberry juice and brandy, kirsch
or orange juice and sprinkle gelatin over the surface; let stand 5
minutes until softened.

Combine plums, sugar and gelatin mixture in a medium-sized saucepan.
Bring to a simmer over medium heat, stirring for 3-4 minutes until
the gelatin dissolves. Reduce heat to low and simmer for 7 minutes.
Add peaches and simmer for about 5 minutes longer, until the peaches
are almost tender. Stir in blackberries, lemon zest and cinnamon and
simmer 3-4 minutes longer, until the berries begin to release their
juice. Refrigerate.

Arrange bread slices in the bottom of the bowl or mold, cutting as
needed and fitting them tightly together. Arrange more slices all
around the sides of the dish, fitting them together tightly and
smoothly. Taking care not to dislodge the bread, spoon the fruit
mixture into the center of the dish, tilting the dish to distribute
the fruit evenly. If the bread extends more than 1/4 inch above the
layer of fruit, trim it with a knife. Cover the fruit with another
layer of bread, patting it down firmly. Stack several saucers or
small plates on the bread to weight down the pudding. Refrigerate for
at least 8 hours or up to 24 hours.

To serve: Invert the bowl over a serving plate, tugging the
overhanging plastic wrap to loosen the pudding from the dish. Center
the pudding on the serving plate and peel off the plastic wrap.
Serve immediately, cut into wedges. Serves 6.

Per serving: 370 calories, 7 g protein, 2 g fat, 85 g carbohydrate,
279 mg sodium, 0 mg cholesterol.

 

 

Servings: 6

 

 

 

 


 

High-Summer Pudding Recipe brought to you by Recipes 4U