High-summer pudding

High-Summer Pudding Recipe | United Kingdom | Cranberry, Blackberry, Peach, and Raspberry

Region / culture: United Kingdom | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 8

Introduction

High-summer pudding is a delightful and refreshing dessert that is perfect for those hot summer days. This pudding is made with a combination of fresh fruits such as plums, peaches, and raspberries, all encased in layers of soft white bread. It is a simple yet elegant dessert that is sure to impress your guests.

History

High-summer pudding has its origins in England, where it was traditionally made with a variety of summer fruits that were in season. The dessert was popularized in the early 20th century and has since become a classic summer treat enjoyed by many around the world.

Ingredients

0.25 cup cranberry or cran-raspberry juice cocktail
2.5 tbsp blackberry brandy or kirsch (cherry brandy) or orange juice
1 envelope plus 1.5 tsp unflavored gelatin
1 lb (454 g) red or black plums, pitted and chopped (5-6 medium)
1 cup sugar
1.25 lb (567 g) fresh peaches, peeled, pitted and chopped (4-5 medium)
2.5 cup fresh blackberries or black or red raspberries
1 tbsp finely grated lemon zest
0.13 tsp cinnamon
15 slices thin-sliced homemade-style white bread (such as)

How to prepare

Line a 2 qt (1.89 liter) bowl or mold with plastic wrap, removing the crusts from Pepperidge Farm bread. Carefully smooth the wrap onto the bottom and sides, ensuring that the plastic hangs 1 inch over the sides.
In a small bowl, mix cranberry juice and brandy, kirsch, or orange juice. Sprinkle gelatin over the surface and let it stand for 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. Simmer for 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 0.25 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: Per serving: 370 calories, 7 g protein, 2 g fat, 85 g carbohydrate, 279 mg sodium, 0 mg cholesterol.

Variations

Try using different combinations of fruits such as strawberries, blueberries, or blackberries.
Experiment with different types of bread such as brioche or challah for a richer flavor.

Cooking Tips & Tricks

Be sure to use fresh, ripe fruits for the best flavor in this pudding.

- Make sure to cut the bread slices to fit tightly in the bowl or mold to create a smooth and even layer.

- Refrigerate the pudding for at least 8 hours to allow the flavors to meld together and for the bread to absorb the fruit juices.

Serving Suggestions

High-summer pudding can be served on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Cooking Techniques

The key to making a successful high-summer pudding is to allow enough time for the pudding to set in the refrigerator. This will ensure that the bread absorbs the fruit juices and the flavors meld together perfectly.

Ingredient Substitutions

If you don't have fresh fruits on hand, you can use frozen fruits instead. Just be sure to thaw them before using in the recipe.

Make Ahead Tips

High-summer pudding can be made ahead of time and stored in the refrigerator for up to 24 hours before serving. This makes it a great dessert option for entertaining.

Presentation Ideas

To make the pudding look even more impressive, you can garnish it with fresh mint leaves or a sprinkle of powdered sugar before serving.

Pairing Recommendations

High-summer pudding pairs well with a glass of sparkling wine or a fruity dessert wine such as Moscato.

Storage and Reheating Instructions

Leftover high-summer pudding can be stored in the refrigerator for up to 2 days. To reheat, simply microwave individual servings for a few seconds until warmed through.

Nutrition Information

Calories per serving

Each serving of high-summer pudding contains approximately 370 calories.

Carbohydrates

Each serving of high-summer pudding contains approximately 85 grams of carbohydrates.

Fats

Each serving of high-summer pudding contains approximately 2 grams of fat.

Proteins

Each serving of high-summer pudding contains approximately 7 grams of protein.

Vitamins and minerals

High-summer pudding is a good source of vitamin C, fiber, and antioxidants from the fresh fruits used in the recipe.

Alergens

This recipe contains gluten from the white bread used in the pudding. It may also contain traces of nuts depending on the brand of bread used.

Summary

High-summer pudding is a delicious and fruity dessert that is relatively low in fat and calories. It is a good source of carbohydrates and protein, making it a satisfying treat for any occasion.

Summary

High-summer pudding is a delightful and refreshing dessert that is perfect for summer entertaining. With its combination of fresh fruits and soft bread, it is a simple yet elegant dessert that is sure to impress your guests. Enjoy this delicious treat on a hot summer day and savor the flavors of the season.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a warm summer day, and the sun was shining brightly in the sky. I was sitting on my porch, sipping a glass of iced tea and flipping through an old cookbook that had been passed down to me from my own grandmother.

As I turned the pages, a recipe caught my eye. It was for a high-summer pudding, a sweet and fruity dessert that sounded perfect for the season. The recipe called for an assortment of fresh berries, sugar, and slices of day-old bread soaked in the juices of the fruit. It seemed simple enough, but the end result promised to be a delicious and refreshing treat.

I had never made a high-summer pudding before, but I was eager to give it a try. I gathered the ingredients I needed and set to work in the kitchen. I washed and chopped the berries, sprinkled them with sugar, and let them sit for a while to macerate and release their juices.

Next, I sliced the bread and soaked it in the sweet berry mixture. I lined a pudding basin with the slices of bread, spooned in the berry mixture, and topped it off with more bread. I covered the pudding with a plate and placed a heavy weight on top to help compress the layers and allow the flavors to meld together.

I let the pudding chill in the refrigerator overnight, eagerly anticipating the moment when I could unmold it and see how it turned out. The next day, I carefully removed the weight and plate, and inverted the pudding onto a serving platter. The bread had absorbed the vibrant colors of the berries, creating a beautiful mosaic of reds, blues, and purples.

I took a bite of the high-summer pudding and was immediately transported to a sunny meadow filled with ripe berries and the scent of freshly cut grass. The flavors were bright and tangy, with a hint of sweetness that lingered on my tongue. It was the perfect dessert for a hot summer day, and I knew that this recipe would become a favorite in my repertoire.

I shared the high-summer pudding with my family and friends, who all marveled at its deliciousness. They couldn't believe that such a simple dessert could pack such a punch of flavor. I proudly told them the story of how I had discovered the recipe and how it had quickly become a staple in my kitchen.

Over the years, I continued to make the high-summer pudding whenever the berries were in season. I experimented with different combinations of fruit, adding in peaches, plums, and even a splash of liqueur for an extra kick. Each time I made the pudding, it brought back memories of that first warm summer day when I had stumbled upon the recipe and decided to give it a try.

As I grew older, I passed the recipe down to my own grandchildren, who eagerly took up the tradition of making the high-summer pudding each year. They would come over to my house, armed with baskets of fresh berries and eager smiles, ready to learn the secrets of making this delicious dessert.

And so, the recipe for high-summer pudding continued to be passed down through the generations, each cook adding their own twist and flair to make it their own. But no matter how it was made, the essence of that warm summer day and the joy of sharing a delicious dessert with loved ones remained at the heart of the recipe.