This delightful barefoot Contessa Summer Pudding with Rum Whipped Creamis a simple, no-bake dessert bursting with fresh berries. It’s a quick and easy treat that uses everyday ingredients, making it perfect for any occasion. The key feature of this dish is its vibrant mix of berries soaked into soft bread, creating a refreshing and flavorful dessert.
Ingredients Needed
Berry Pudding
- 450g (1 pint) fresh strawberries, hulled and sliced
- 300g (1 ½ cups) caster sugar
- 375g (3 half-pints) fresh raspberries, divided
- 250g (2 half-pints) fresh blueberries
- 2 tbsp framboise (raspberry brandy)
- 1 loaf brioche or egg bread (450–700g)
Rum Whipped Cream
- 240ml (1 cup) cold double cream
- 3 tbsp caster sugar
- ½ tsp pure vanilla extract
- 1 tbsp dark rum
How To Make Summer Pudding with Rum Whipped Cream
- Cook the berries: Combine strawberries, sugar, and 60ml (¼ cup) of water in a large saucepan. Cook over medium-low heat for 5 minutes. Add 250g of raspberries and all the blueberries, bring to a simmer, and cook for 1 minute. Remove from heat and stir in the remaining raspberries and framboise.
- Assemble the pudding: Slice brioche into 1.25cm (½-inch) thick slices and remove the crusts. Ladle 120ml (½ cup) of berry mixture into a 19cm (7 ½-inch) round by 7.5cm (3-inch) high soufflé dish. Layer bread slices in a pattern, adding berry mixture to soak. Continue layering, finishing with bread and syrup.
- Refrigerate: Cover loosely with cling film. Place a plate on top and weigh it down with a heavy can. Refrigerate for 6–8 hours. Remove weight, cover tightly, and chill overnight.
- Make the rum whipped cream: Whip the cream using an electric mixer until it thickens. Add sugar, vanilla, and rum, then whip until stiff peaks form.
- Unmould and serve: Run a knife around the pudding edges and invert onto a plate. Serve in wedges with rum whipped cream.
Recipe Tips
- Use Fresh Berries: Fresh berries provide the best flavor and texture for this pudding.
- Choose Soft Bread: Soft white bread or brioche absorbs the berry juices well, resulting in a moist pudding.
- Chill Overnight: Allowing the pudding to chill overnight helps it set properly and enhances the flavors.
- Weight the Pudding: Placing a weight on top ensures the bread fully absorbs the berry juices, giving a cohesive texture.
- Serve with Cream: Pairing the pudding with whipped cream or custard adds richness and complements the tartness of the berries.
How To Store Leftovers
Cover leftover berry pudding and refrigerate for up to 3 days.
Nutrition Facts
Serving Size: 1 slice (approximately 100g)
- Calories: 381
- Total Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 15mg
- Total Carbohydrate: 27g
- Dietary Fiber: 1g
- Protein: 1g
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Barefoot Contessa Summer Pudding with Rum Whipped Cream
Description
This delightful barefoot Contessa Summer Pudding with Rum Whipped Creamis a simple, no-bake dessert bursting with fresh berries. It’s a quick and easy treat that uses everyday ingredients, making it perfect for any occasion. The key feature of this dish is its vibrant mix of berries soaked into soft bread, creating a refreshing and flavorful dessert.
Ingredients
Berry Pudding
Rum Whipped Cream
Instructions
- Cook the berries: Combine strawberries, sugar, and 60ml (¼ cup) of water in a large saucepan. Cook over medium-low heat for 5 minutes. Add 250g of raspberries and all the blueberries, bring to a simmer, and cook for 1 minute. Remove from heat and stir in the remaining raspberries and framboise.
- Assemble the pudding: Slice brioche into 1.25cm (½-inch) thick slices and remove the crusts. Ladle 120ml (½ cup) of berry mixture into a 19cm (7 ½-inch) round by 7.5cm (3-inch) high soufflé dish. Layer bread slices in a pattern, adding berry mixture to soak. Continue layering, finishing with bread and syrup.
- Refrigerate: Cover loosely with cling film. Place a plate on top and weigh it down with a heavy can. Refrigerate for 6–8 hours. Remove weight, cover tightly, and chill overnight.
- Make the rum whipped cream: Whip the cream using an electric mixer until it thickens. Add sugar, vanilla, and rum, then whip until stiff peaks form.
- Unmould and serve: Run a knife around the pudding edges and invert onto a plate. Serve in wedges with rum whipped cream.
Notes
- Use Fresh Berries: Fresh berries provide the best flavor and texture for this pudding.
- Choose Soft Bread: Soft white bread or brioche absorbs the berry juices well, resulting in a moist pudding.
- Chill Overnight: Allowing the pudding to chill overnight helps it set properly and enhances the flavors.
- Weight the Pudding: Placing a weight on top ensures the bread fully absorbs the berry juices, giving a cohesive texture.
- Serve with Cream: Pairing the pudding with whipped cream or custard adds richness and complements the tartness of the berries.
Barefoot Contessa Summer Pudding with Rum Whipped Cream