Gaaah! I can't find my summer pudding recipe and I have all this perfect summer fruit! Help?

Question

The recipe I can't find didn't even call for the fruit to be cooked beyond the barest simmer (with a little sugar and lemon). Can anybody share a favorite recipe for summer pudding that involves no cooking or minimal cooking? I have a flat full of beautiful ripe berries that won't last past tomorrow. THANKS!

Answer 1

RASPBERRY SUMMER PUDDING

INGREDIENTS
1 1/2 cups white sugar
1 tablespoon water
3 cups fresh raspberries
6 slices white bread
2 cups sweetened whipped cream


DIRECTIONS
In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly.
Line a 1 quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (canned goods work well), and refrigerate overnight.
The next day, remove plastic wrap, and invert onto a plate. Serve chilled topped with whipped cream.


****you could also use mixed berries if you like. it'll still be heavenly.

Answer 2

Could this be what you are looking for?

Summer Fruit Pudding
TOTAL TIME: 30 MIN plus overnight chilling
SERVES: 10
With only six ingredients (three of which are berries), this is an excellent dessert for lazy summertime entertaining. Simply line a mold with slices of soft, sweet challah (or brioche), fill it with gently simmered berries, then let it chill overnight.
ingredients
1 loaf challah (1 1/4 pounds), sliced, crusts trimmed
1 pound strawberries, quartered
3 1/2 pints raspberries
3 1/2 pints blackberries
1/2 cup sugar
1/2 teaspoon finely grated lemon zest
directions
Line a 2 1/2-quart soufflé dish with plastic wrap, leaving at least 6 inches of overhang all around. Line the bottom with a few slices of challah, overlapping them slightly. Line the side of the dish with challah, overlapping the slices slightly. Reserve a few slices for the top.
In a large saucepan, combine the berries, sugar and lemon zest. Simmer over low heat just until the sugar is dissolved and the berries release some of their juices, about 5 minutes.
Spoon the berries and their juices into the challah-lined dish, mounding them slightly above the top. Top with the remaining challah and press down to compact so the challah is flush with the top of the dish. Fold the plastic wrap over the pudding. Top with a small plate and weight it down with a heavy can. Refrigerate overnight.
Remove the plate and peel back the plastic wrap. Invert a plate over the pudding; flip both the plate and the soufflé dish, then lift off the dish. Discard the plastic. Cut the pudding into wedges and serve.
MAKE AHEAD The recipe can be prepared through Step 2 and refrigerated for 2 days

Answer 3

CLASSIC SUMMER PUDDING
Classic summer pudding
SERVES 8
PREPARATION 30 MINS (PLUS OVERNIGHT IN THE FRIDGE)
COOKING NONE
1kg (2lb) mixed berries (use a combination
of raspberries, blackberries, blueberries, redcurrants or blackcurrants)
160g (5½oz) caster sugar
10 thin slices stale white bread, crusts removed
1. Place the berries, sugar and 60ml (2fl oz) of water in a saucepan. Bring to a gentle simmer on a low heat and cook, stirring to dissolve the sugar, for 3-4 minutes, or until the fruit has softened and produced lots of juice. Set aside to cool.
2. Pour the juice into a flat dish, reserving the fruit.
3. Cut one slice of bread into a circle small enough to fit the base of a 1.5l (48 fl oz) pudding basin, and another large enough to fit the top. Cut the remaining slices into triangles. Dip both sides of the smaller circle of bread quickly into the juice and place it in the bottom of the pudding basin. Dip both sides of each triangle of bread into the juice, then line the inside of the basin with the juice-soaked bread, overlapping them slightly to make sure there are no gaps.
4. Fill the bread-lined basin with berries, drizzle with any remaining juice and top with the larger circle of bread, trimming it to fit if necessary.
5. Cover the top of the pudding with clingfilm, then place a saucer or small plate that just fits inside the rim of the basin on top. Press the plate in, then weigh it down with a heavy can or two. Place the basin in a shallow dish to catch any juice that might overflow, and refrigerate for at least 12 hours.
6. To serve, run a thin knife around the inside of the basin and invert the pudding on to a serving plate. Cut into wedges and serve accompanied with plenty of thick cream.

Answer 4

Tangerine Pudding

¾ cup granulated sugar
3 tablespoons cornstarch
3 cups milk
4 egg yolks, beaten
1 tablespoon butter
3 tangerines, divided

In the top of a double boiler, combine sugar and cornstarch. Stirring constantly, whisk in milk and cook over medium heat until thick and bubbly. Remove from heat. Place egg yolks in a small bowl. Whisk in 1 cup hot pudding into yolks. Return egg yolk mixture to double boiler, stir in butter and cook for another minute.
Peel, section, trim and seed 2 tangerines. Cut each section into small pieces. Remove zest from remaining tangerine and extract juice, about 1 teaspoon. Fold pieces, zest and juice into pudding. Cover and chill before serving.

Answer 5

1 pkg. pistachio pudding

Cut or slice as needed:

grapes
bananas
strawberries
oranges
apples
peaches
Any other type of fruit you may like.

Cool Whip

With the peaches, keep the juice when you open the can. (large can)

Cut up or dice all your fruit.
Place in large bowl, so you have room for stirring.

Next, mix your peach juice and your pudding together.
Then fold in the Cool Whip.

Add this wet mixture into the fruit, folding it in as you go.

Refrigerate or Freeze, either way it is good!

I suppose you could use some other type of pudding if you like, however this is how we make it.
Some people like to add marshmallows, however I do not.

Although, there are times I do add chopped nuts.

Answer 6

Try www.foodnetwork.com and search their recipes. I've always found the recipe I'm looking for there.

Good luck!