Best 12 Angel Berry Summer Pudding Recipes

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Prepare to embark on a delightful culinary journey as we delve into the world of "Angel Berry Summer Pudding," a dessert that captures the essence of summer's bounty. This exquisite dish, adorned with vibrant angel berries and encased in a delicate pastry crust, offers a tantalizing symphony of flavors and textures that will transport your taste buds to a realm of pure delight. Let's unveil the secrets behind creating this culinary masterpiece!

Here are our top 12 tried and tested recipes!

ANGEL BERRY SUMMER PUDDING



Angel Berry Summer Pudding image

What could be easier and more delicious than layers of cake, pudding and berries in an English-inspired classic dessert!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h25m

Yield 12

Number Of Ingredients 8

1 package Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
2 packages (4-serving size each) vanilla instant pudding and pie filling mix
4 cups milk
3/4 teaspoon rum extract
4 cups sliced strawberries
2 cups raspberries
Frozen (thawed) whipped topping, if desired

Steps:

  • Make cake mix as directed on package, using cold water. Cool completely; tear cake into bite-size pieces.
  • Meanwhile, make pudding mixes as directed on package for pudding, using 4 cups milk and adding rum extract.
  • Spoon one-third of the pudding into bottom of rectangular baking dish, 13x9x2 inches. Layer with half of the cake pieces and half of the berries. Repeat layers, ending with remaining pudding.
  • Cover and refrigerate at least 4 hours. Garnish each serving with a dollop of whipped topping.

Nutrition Facts : Calories 260, Carbohydrate 57 g, Cholesterol 5 mg, Fiber 3 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 650 mg

BERRY SUMMER PUDDING



Berry Summer Pudding image

Got soft white bread? Berries? Good: you're all set to make this dessert, which can brighten even the warmest summer night. The making of this dish takes almost no time, but the pudding has to be refrigerated at least 6 hours or overnight. So make it up in the morning, have some fun in the sun and it will be ready for after dinner. Serve with heavy cream or ice cream.

Provided by Melissa Clark

Categories     dessert

Time 6h20m

Yield 8 servings

Number Of Ingredients 6

3/4 pounds mixed berries (about 6 cups)
1/2 cup sugar, or to taste
1 tablespoon freshly squeezed lemon juice, or to taste
Few drops of rosewater (optional)
10 to 12 slices soft white bread, crusts removed
Heavy cream or ice cream, for serving

Steps:

  • To make the pudding, combine berries, sugar and 1/3 cup water in a medium saucepan. Simmer over medium heat until sugar is completely dissolved and berries release their juices, 7 to 10 minutes. Stir in lemon juice. The sauce should be sweet, with a hint of tartness. Adjust with more sugar or lemon juice as needed. Stir in rosewater if using
  • Spoon an even layer of berry syrup (not the berries themselves) in the bottom of an 8-inch loaf pan or a medium-size bowl. Line bottom of pan or bowl with a single layer of bread; cut bread into pieces as necessary to make it fit. Spoon 1/3 of the fruit on top of bread, making sure bread is completely coated; top with a layer of bread. Repeat twice more, alternating layers of fruit with layers of bread, ending up with bread as the top layer. Let mixture cool completely, then wrap pan tightly with plastic wrap. Place a light weight on top of the pudding. Refrigerate at least 6 hours or overnight.
  • Run a knife around sides of summer pudding, then turn it over onto a plate to unmold. Serve in slices with cream or ice cream on top.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 1 gram, Carbohydrate 48 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 204 milligrams, Sugar 26 grams, TransFat 0 grams

ANGEL BERRY TRIFLE



Angel Berry Trifle image

I usually serve this berry trifle in summer when fresh berries are bountiful, but I recently prepared it with frozen cherries and light cherry pie filling instead. It was a delicious glimpse of summer-to-come! -Brenda Paine, North Syracuse, New York

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 14 servings.

Number Of Ingredients 11

1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 cup fat-free vanilla yogurt
6 ounces reduced-fat cream cheese, cubed
1/2 cup reduced-fat sour cream
2 teaspoons vanilla extract
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed and divided
2 prepared angel food cakes (8 ounces each), cut into 1-inch cubes
1 pint fresh blackberries
1 pint fresh raspberries
1 pint fresh blueberries

Steps:

  • Whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes more. Meanwhile, beat yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping., Place one-third of cake cubes in a 4-qt. trifle bowl. Top with one-third of pudding mixture, one-third of berries and half of remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.

Nutrition Facts : Calories 209 calories, Fat 6g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 330mg sodium, Carbohydrate 32g carbohydrate, Fiber 3g fiber), Protein 5g protein.

SUMMER BERRY PUDDING



Summer Berry Pudding image

Provided by Chris Ford

Categories     Dessert     Fourth of July     Picnic     Quick & Easy     Mother's Day     Backyard BBQ     Summer     Family Reunion     Shower     Party     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 11

2 pints strawberries, hulled, quartered
2 pints blueberries
2 pints blackberries
2 pints raspberries
1 cup plus 2 tablespoons sugar
1 vanilla bean, split lengthwise
1 1-pound loaf brioche or challah bread, cut crosswise into 1" slices
6 tablespoons unsalted butter, room temperature
1/2 teaspoon ground cinnamon
Special Equipment
A 9"-10"-diameter springform pan

Steps:

  • Line pan with plastic wrap. Place on a rimmed baking sheet. Combine all berries, 1 cup sugar, and 1/2 cup water in a large pot. Scrape in seeds from vanilla bean. Bring to a simmer, stirring to dissolve sugar. Simmer for 10 minutes. Set berry sauce aside.
  • Spread bread slices with butter. Mix remaining 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle over bread slices.
  • Drizzle 1/2 cup warm berry sauce over bottom of pan. Line pan with a single layer of bread, cutting to fit as needed. Pour 1 1/2 cups berry sauce over. Repeat layering 2 more times. Pour any remaining sauce over. Cover with plastic. Set a plate slightly smaller than pan on top of pudding to weigh down, keeping bread submerged. Chill for at least 1 hour and up to 2 days.
  • Remove plate and plastic from top of pudding. Invert onto a plate. Release pan sides; remove pan and plastic.

PEACH AND BERRY SUMMER PUDDING



Peach and Berry Summer Pudding image

Provided by Ina Garten

Categories     dessert

Time 8h35m

Yield 8 servings

Number Of Ingredients 11

1 pint fresh strawberries, hulled and sliced
1 1/2 cups sugar
3 half-pints fresh raspberries, divided
2 half-pints fresh blueberries
1 pound peaches, peeled and 1/2-inch diced
2 tablespoons framboise (raspberry brandy)
1 loaf brioche or egg bread (1 to 1 1/2 pounds)
Whipped Cream, for serving (recipe follows)
1 cup cold heavy cream
3 tablespoons sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of the raspberries and all of the blueberries and peaches and cook, stirring occasionally, until the mixture reaches a simmer. Simmer for 1 minute. Off the heat, stir in the remaining raspberries and the framboise.
  • Slice the bread into 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high soufflé or baking dish, ladle about 1/2 cup of the cooked fruit mixture. Arrange slices of bread on top in a pattern (this will become the top when the pudding is unmolded) and then add more fruit mixture to saturate. Continue adding bread, cutting it to fit the mold, and fruit. Finish with bread and cooked fruit, using all of the fruit and syrup.
  • Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate overnight.
  • Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with whipped cream.
  • Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla. Continue to whip until it forms stiff peaks. Serve cold.

SUMMER BERRY PUDDING



Summer Berry Pudding image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time P1DT15m

Yield 6 to 8 servings

Number Of Ingredients 11

2 cups strawberries, cleaned
2 cups raspberries
1 cup blueberries or blackberries
1 cup sugar
Pinch salt
1/2 cup simple syrup
2 cups raspberries
Pinch of salt
10 to 15 slices sourdough bread, crust removed
1 pint vanilla ice cream
Sea salt

Steps:

  • Special Equipment: Cheesecloth; heavy can or weight
  • Coarsely chop the strawberries and put them and the other berries in a sauce pan. Add the sugar and salt and cook over high heat until the berries are heated and just giving up there juices. About 5 minutes. Remove from heat and cool.
  • In a blender, puree the simple syrup with 2 pints of raspberries until smooth. Set aside.
  • Line a 2-quart pudding mold or deep bowl with cheesecloth. Dip both sides of some of the bread slices in the raspberry puree and arrange around the sides and bottom of the mold. Soak the remaining slices in the berry puree and layer with the cooked berries. Repeat and end with a bread layer on top.
  • Using a plate that fits just inside the top of the mold, place it on top of the pudding. Put the mold in a pan and weight the plate. Refrigerate the pudding overnight.
  • To serve, un-mold the pudding onto a serving platter, remove the cheesecloth and serve with scoop or two of vanilla ice cream. Sprinkle a little salt on top of ice cream for that hand-churned affect of homemade ice cream.

SUMMER BERRY PUDDING



Summer Berry Pudding image

Provided by Chuck Hughes

Categories     dessert

Time 35m

Yield 6 servings

Number Of Ingredients 5

6 cups assorted summer fruit (like blueberries, strawberries, raspberries, and blackberries) plus more for garnish, well-rinsed and drained, and fresh or frozen cranberries, thawed
1 cup sugar (add more sugar if using cranberries or red or black currants)
1 loaf homemade-style, sliced white bread, crusts removed
1 pint heavy cream, for garnish
2 tablespoons brown sugar, for garnish

Steps:

  • In a large saucepan, add the fruit (reserving a few berries for garnish). Add the sugar and cook until the fruit is starting to release some liquid, is tender and beginning to burst, but still holds its shape, about 5 minutes.
  • Line a large 6-cup pudding bowl with plastic wrap, allowing lots of overhang.
  • Remove the crusts from 10 to 12 slices of bread. Press the bread slices briefly in the juices at the top of the berries in the pot then lay them into the bowl, juice-side down, ensuring there are no spaces. Use smaller pieces to overlap or close gaps in spaces, as needed.
  • Remove the berries from the heat, and cool slightly. Using a slotted spoon, spoon the fruit into the bread-lined bowl, and top with a final layer of bread and spoon a bit more of the juices over the top to color the top layer of bread evenly. Reserve the remaining cooking juices for serving. Cover with the plastic wrap and place a plate over the top. Add a large heavy can or a 2-pound weight to the plate and let sit at least 8 hours, or overnight, refrigerated.
  • On serving, whip the cream until soft peaks just begin to form. Add the sugar and whip until almost stiff.
  • Gently invert the bowl onto a large serving dish, shaking it lightly to loosen. Peel the plastic wrap off, and spoon the reserved juice all over, to soak any bits of bread that still look white. Serve with a bowl of whipped cream on the side, or cut individual wedges, and add a dollop of cream and a berry or two for garnish.

RASPBERRY SUMMER PUDDING (ENGLISH STYLE)



Raspberry Summer Pudding (English Style) image

For best results, you will need to make this divine dessert the day before you plan to serve it.

Provided by CRAZYCRASH

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 8h30m

Yield 3

Number Of Ingredients 5

1 ½ cups white sugar
1 tablespoon water
3 cups fresh raspberries
6 slices white bread
1 cup whipped cream

Steps:

  • 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, with whipped cream on the side.

Nutrition Facts : Calories 631.7 calories, Carbohydrate 142 g, Cholesterol 15.2 mg, Fat 6.8 g, Fiber 9.6 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 366.6 mg, Sugar 109.5 g

PLUM AND BERRY SUMMER PUDDINGS



Plum and Berry Summer Puddings image

These colorful treats are like chilled fruity bread puddings. Start making them at least one day and up to two days before serving.

Yield Makes 6 servings

Number Of Ingredients 7

12 1/2-inch-thick egg bread slices
12 ounces red or purple plums (about 3 large), halved, pitted, each half cut into 6 slices
3/4 cup sugar
2 1/2-pint baskets raspberries (about 2 2/3 cups)
1 1/2-pint basket blueberries (about 1 1/3 cups)
1 teaspoon fresh lemon juice
Sweetened whipped cream

Steps:

  • Line six 3/4-cup custard cups with plastic wrap, leaving 3-inch overhang on all sides. Using 3-inch cookie cutter, cut out 1 round from each bread slice; reserve.
  • Combine plums and sugar in heavy medium saucepan. Stir over medium-low heat until sugar dissolves and syrup forms. Simmer until plums are tender and translucent, stirring often, about 5 minutes. Add all berries; simmer until berries release their juices, stirring occasionally, about 5 minutes. Stir in lemon juice. Cool to room temperature.
  • Arrange 2 cooked plum slices in bottom of each custard cup. Top plums in each with 2 tablespoons fruit mixture with juices, then 1 bread round. Top each with remaining fruit mixture with juices, dividing equally. Place 1 bread round atop each; press into fruit mixture to compact. Cover puddings tightly with plastic-wrap overhang. Place custard cups on baking sheet. Top cups with another baking sheet. Place several food cans on top baking sheet to weigh down. Chill overnight. (Can be made 2 days ahead. Keep chilled.).
  • Unfold plastic wrap from top of custard cups. Invert puddings onto plates. Remove plastic wrap. Spoon whipped cream alongside and serve.

DOUBLE-BERRY SUMMER PUDDING



Double-Berry Summer Pudding image

Yield Serves 4

Number Of Ingredients 6

1 10-ounce package frozen strawberries in syrup, thawed
1 1/2 cups frozen unsweetened boysenberries (about 6 ounces)
1 tablespoon brandy
1 10-ounce loaf purchased angel food cake, top crust trimmed
1 cup frozen vanilla yogurt, thawed, chilled
1 1-pint basket strawberries, hulled, sliced

Steps:

  • Bring frozen strawberries and boysenberries to simmer in heavy medium saucepan over medium-high heat. Boil until slightly thickened and reduced to 1 1/2 cups, stirring frequently, about 10 minutes. Cool 20 minutes. Mix in brandy.
  • Line 3-cup soufflé dish with plastic wrap. Cut cake into 1/3-inch-thick slices. Cut slices into 1 1/2-inch-wide strips. Line bottom of dish then sides with cake strips, pressing and adjusting as needed to fit strips closely together. Trim cake to 1/2-inch overhang over top rim if necessary. Mix 1/2 cup diced cake trimmings into fruit mixture. Spoon fruit mixture into prepared dish. Cover top of fruit filling with cake and press gently to compress. Wrap pudding tightly with plastic, pressing down again on top to compress. Chill overnight.
  • Unwrap pudding and turn out onto plate. Peel off plastic. Cut pudding into 4 pieces. Place pudding on each of 4 plates. Spoon yogurt over as sauce. Garnish with strawberry slices and serve.

ANGEL BERRY SUMMER PUDDING



Angel Berry Summer Pudding image

What could be easier and more delicious than layers of cake, pudding and berries in an English-inspired classic dessert!

Provided by Ceezie

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 8

16 ounces angel food cake mix
1 1/4 cups cold water
8 ounces vanilla flavor instant pudding and pie filling mix, mix
4 cups milk
3/4 teaspoon rum extract
4 cups sliced strawberries
2 cups raspberries (optional)
Cool Whip

Steps:

  • Make cake mix as directed on package, using cold water. Cool completely; tear cake into bite-size pieces.
  • Meanwhile, make pudding mixes as directed on package for pudding, using 4 cups milk and adding rum extract.
  • Spoon one-third of the pudding into bottom of rectangular baking dish, 13x9x2 inches. Layer with half of the cake pieces and half of the berries. Repeat layers, ending with remaining pudding.
  • Cover and refrigerate at least 4 hours. Garnish each serving with a dollop of whipped topping.

Nutrition Facts : Calories 281, Fat 3.4, SaturatedFat 2, Cholesterol 11.4, Sodium 593.9, Carbohydrate 57.4, Fiber 1.1, Sugar 36.7, Protein 6.3

ANGEL BERRY SUMMER PUDDING



Angel Berry Summer Pudding image

I just love berries. You can also experiment using blueberries and blackberries. Allow 4 hours chilling time.

Provided by carolinafan

Categories     Dessert

Time 4h25m

Yield 12 serving(s)

Number Of Ingredients 7

2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix, mix
4 cups milk
3/4 teaspoon rum extract
1 (10 inch) angel food cake
4 cups sliced strawberries
2 cups raspberries
whipped topping, if desired

Steps:

  • Make pudding mixes as directed on package for pudding, using 4 cups milk and adding rum extract.
  • Spoon one third of the pudding into bottom of rectangular baking dish, 13x9x2 inches.
  • Tear angel food cake into bite size pieces.
  • Layer with half of the cake pieces and half of the berries. Repeat layers, ending with remaining pudding.
  • Cover and refrigerate at least 4 hours.
  • Garnish each serving with a dollop of whipped topping.

Nutrition Facts : Calories 267.5, Fat 3.5, SaturatedFat 2, Cholesterol 11.4, Sodium 526.7, Carbohydrate 54.1, Fiber 2.4, Sugar 33.4, Protein 6.3

Tips:

  • Choose ripe, flavorful berries for the best results.
  • If you can't find angel berries, you can substitute another type of berry, such as strawberries, raspberries, or blueberries.
  • Use a variety of berries to create a more complex flavor.
  • Add a little sugar to the berries to help them release their juices.
  • Let the pudding rest for at least 30 minutes before serving to allow the flavors to meld.
  • Serve the pudding with whipped cream, ice cream, or a dollop of yogurt.

Conclusion:

Angel berry summer pudding is a delicious and refreshing dessert that is perfect for a summer party or picnic. It is easy to make and can be made ahead of time. The combination of sweet berries and tangy lemon curd is sure to please everyone. So next time you are looking for a light and summery dessert, give angel berry summer pudding a try.

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