#berry pudding

[copperbadge]

Right now it looks like a murder scene, but soon it will be summer pudding! The saffron buns were getting a little stale so I sliced them thin and layered them with a sauce I made from cherries, strawberries, raspberries, and blueberries that I got in the farm share over the past two weeks. This picture show it half-assembled; the fully-assembled dish is in the fridge with cans sitting on top of it to compress it down into something delicious.

Assembled the pudding while I was waiting for my italian beef sandwich to finish heating up; I've started adding slices of avocado to it before wrapping it in foil and throwing it in the toaster oven to bake, which is extremely sexy of me.

[ID: Two images; left, a square baking dish is half full of sliced bread slathered in dark reddish-purple berry syrup. Right, a crusty roll is visibly stuffed with sliced beef and green avocado; the cheese isn't visible but trust me, it's there and it's delicious.]

[petersfoodadventures]

Kisel with Berries (кисель)

Kissel or Kisel (кисель) is a classic Russian and Slavic dessert or drink. It's like a summer soup made with berries thickened with potato starch. I love this dessert from my childhood. #kisel #kissel #kisiel

I have fond memories of my mother making Berry Kisel as a dessert for the family. She made it in the summer when we had lots of fresh berries in the garden, or with frozen berries in the winter. It was almost like a fruit soup. Sometimes we ate it warm, but usually it was served chilled. Sometimes you can have it with Mannaya Kasha Semolina Porridge or sweetened Tvorog (quark) for breakfast too.

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[quo-usque-tandem]

Berry pudding with Moscato whipped cream

[xleafyheartx]

Berry Pudding || open

“Anyone want to try Jix’s new treat? Made myself! From littles. Is pudding.” The proud leafling showed off the berry paste he had made in the large crevasse of a boulder. “I used bluelittles and hucklelittles and rasplittles… and root water.” He dangled one of his roots over the paste and let some more water drip down onto it before continuing to mix the purple substance with his hands. “Is good for you. Has vitta… vata… vit-ta-mins. And littles are good for everyone. Come and try Jix’s tasty pudding! Won’t regret.” He scooped some out with his fingers and put it in his mouth. “Mmmm! Come and get before is all gone!”

[camsieb]

Healthy Snack- Chia Pudding Pots

Healthy Snack- Chia Pudding Pots

Today’s recipe is an easy versitile one, so easy I almost feel guilty for calling it a recipe. This is chia pudding which is actually super trendy these days, something I didn’t realise until I decided to do this post. 

Chia Pudding Pots

FunFact: I used to work at a health food store way back in the day. I’m talking wayyyy back. I was a university student and the owner was a nutritionist. The…

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[richardbillies-blog]

Berry-Berry Pudding Surprise

This heavenly dessert trifle is guilt-free! Yes, this is a diabetes dessert recipe that you’ll truly have to do a double take on. Our Berry-Berry Pudding Surprise boasts the tastes of white chocolate and strawberries. Who wouldn’t want to give this is try!

Serves: 10

Ingredients:

2 (1-ounce) packages sugar-free instant white chocolate pudding mix

4 cups fat-free milk

4 cups sliced fresh…

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[breelandwalker]

Autumn Pudding

Ingredients:

1 loaf white bread, 2 or 3 days old

6 cups mixed soft fruit (i.e. blackberries, raspberries, strawberries, apples)

Generous 1/2 cup superfine sugar

Remove the crusts from the load and slice the bread thinly (if not pre-sliced). Use several slices to line the base and sides of a 3 3/4 - 5 cup pudding bowl or souffle dish. (If you don't have either one, a glass bowl or round baking dish will suffice.) Cut them as needed so that the pieces fit closely together.

Put all the fruit into a wide, heavy pan, sprinkle the sugar over, and bring very gently to a boil. Cook for 2-3 minutes, or until the sugar has dissolved and the juices run.

Remove the pan from the heat and set aside 2-3 tbsp of the remaining juices. Spoon the spoon and remaining juices into the prepared bread-lined dish and cover the top closely with the remaining slices of bread. Put a plate that fits neatly inside the top of the dish on top of the pudding and weigh it down with a heavy can or jar. Leave in the refrigerator overnight.

Before serving, remove the weight and plate, cover the bowl with a serving plate, and turn upside-down to unmold the pudding.

Use the reserved juice to pour over any patches of bread that have not been completely soaked and colored by the pressed fruit. Serve cold and cut into wedges with whipped cream. Top with fresh fruit if desired.

Serves 6-8.

[Source: The Food and Cooking of Ireland, Biddy White Lennon and Georgina Campbell, Hermes House, 2013]