Sunday, June 24, 2012

Mixed Berry Angel Food Summer Pudding for Weekend Herb Blogging

Angel Food Summer Pudding

Although soggy bread has never appealed to me much outside of Thanksgiving stuffing, I can highly vouch for tender, buoyant slices of angel food cake sopping up a three-berry compote with its bright magenta syrup.

Summer Pudding, the classic English no-frills fruit dessert, is ideal when you can't be fussed with a hot kitchen yet you've got all these wonderful raspberries, blackberries, and blueberries just coming into their own from your local markets.

Traditionally made with slices of white bread, my version uses equally store-bought angel food cake.  I have also seen recipes that favor brioche, pannetone, and challah bread.  All sound intriguing if your sweet tooth is in overdrive.  As easy as this is to assemble, I opted for the laziest layered way out with miniature muffin-sized angel food cakes which fit nicely into 1-cup capacity ramekins with straight sides.  Preparing them as individual servings also cuts way back on the setting time of several hours to overnight.  Mine were ready in two hours, although you might be tempted to pinch off a bite sooner.

Mixed Berry Angel Food Summer Pudding 

Serves 6

Ingredients

1/2 cup water
1 cup white sugar (granulated or caster)
2 cups red raspberries
1 cup blackberries
1 cup blueberries

6 miniature angel food cakes, split once crosswise

1/2 cup additional mixed berries for garnish (optional)
Small handful of fresh mind leaves for garnish  (optional)
1 cup heavy cream to serve on side

Method

In a large saucepan combine water and sugar.  Bring to a boil, stirring occasionally until sugar dissolves and liquid has become slightly thick and syrupy.  Stir all the berries into the syrup, and simmer for a few minutes until the fruit is partially broken down but not completely mushy.  Remove from heat and set aside to cool slightly.  Strain syrup into separate bowl.

Have ready 6 1-cup capacity ramekins (best with straight sides).  Dip halves of angel food cakes one at a time into syrup.  Line each ramekin with one.  Divide berries evenly among the ramekins on the juice-soaked bottoms.  Dip the remaining cake halves in syrup.  Press them firmly on top of fruit.  Cover tops with small pieces of plastic wrap.  Press firmly again.  Weight down each ramekin with a smaller circumferenced glass or other ramekin.   Put ramekins on cookie sheet and place in freezer for 15 minutes.  Transfer to refrigerator for another 1 3/4 hours.  Remove weights and peel off plastic wrap. Invert puddings onto individual plates.  They will be heavy despite being free of vessels and weights.  Decorate with additional berries and mint leaves.  Serve with heavy cream on the side.

This recipe is for Simona of Briciole, hosting Weekend Herb Blogging # 339 for Haalo of Cook Almost Anything at Least Once.  Simona will have her round-up online no later than tomorrow evening.  Do stop back for what I expect will be many delightful recipes utilizing the first big bounty of produce of the official growing season (in the Northern Hemisphere, that is).

Mixed Berry Compote

12 comments:

Pam said...

I've always wanted to try one of these. I think the cake sounds like a good idea .

Anh said...

very nice Susan! I have a new idea for angel food cake! :)

Rosa's Yummy Yums said...

A divine pudding! So summery and fresh. I love that shot of the jar. Wonderful!

Cheers,

Rosa

Jay said...

wow..loved d awesome recipe...superbbb..:)
Tasty Appetite

Jay said...

new to your space susan..
lovely space you have..
happy following you..:)
do stop by mine sometime
Tasty Appetite

Simona said...

The color in the photos is amazing! I really like the hue of the angel food cake. You look at the plate and you immediately fee refreshed. Thank you so much for your contribution to Weekend Herb Blogging.

Lynne said...

Beautiful photos of this classic English dessert and I love the idea of the angel food cake, too. Somehow bread just doesn't do it for me.

Victoria Challancin said...

I know what you mean about soggy food, but this has to be the most glorious exception. This dessert looks wonderful--hearty and light at the same time. Beautiful!

kankana said...

I don't like soggy bread either but this one looks way too gorgeous to let go!

Paz said...

What a delicious-looking sight! I'm sure it tasted divine, too! Mmm!

Torviewtoronto said...

colourful beautiful presentation

Lori Lynn said...

Ooh that color!
Sounds simply delightful.
Love the berries in the jar perspective.
LL