Best 8 Mixed Berry Spoon Pudding Recipes

MIXED BERRY SPONGE PUDDINGS

Steps:

• 1. Preheat the oven to 180°C (350°F/Gas 4). Brush six 125 ml (4 fl oz/1/2 cup) ramekins or dariole moulds with the melted butter. 2. Cream the butter and sugar in a bowl using electric beaters until pale and fluffy. Add the eggs one at a time, beating well after each addition. Gently fold in the flour alternately with the milk. 3. Divide the berries among the moulds and top each with a teaspoon of the extra caster sugar. Spoon the batter over the berries. Sit the moulds in a large roasting tin and pour in enough hot water to come halfway up the side of the moulds. Cover the roasting tin with a sheet of baking paper, then cover with a sheet of foil, pleating two sheets of foil together if necessary. Fold the foil tightly around the edges of the tin to seal. 4. Bake for 35-40 minutes, or until the puddings spring back when touched. Remove the puddings from their water bath and leave to cool in the moulds for 5 minutes. Run a small knife around the inside edge of each mould and turn out onto serving plates. Serve warm, with custard or ice cream.

MIXED BERRY SPOON PUDDING

Steps:

• Stir together water, syrup, 1 1/4 cups blackberries, 1 cup raspberries, jelly, sugar, and vanilla in a 3-quart saucepan. Simmer, stirring occasionally, until berries are softened, 6 to 8 minutes. Force mixture through a fine sieve into another saucepan. Discard seeds.
• Bring berry sauce to a simmer and vigorously whisk in arrowroot mixture. Simmer, whisking constantly, until thick and glossy, about 2 minutes (do not boil). Remove from heat and stir in strawberries and remaining blackberries and raspberries.
• Transfer pudding to a serving bowl and cover surface with a piece of wax paper to prevent a skin from forming. Chill until cold, at least 2 hours.

DOUBLE-BERRY SUMMER PUDDING

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.

MIXED BERRY PUDDING CAKES

Steps:

• Preheat oven to 350 degrees and have a pot of boiling water ready. In the bottoms of four 6 oz ramekins, place equal amouts of raspberries and blueberries, reserving 6-8 of each; set aaside. In a bowl use a whisk to beat butter until creamy. Gradually add sugar, beating well until evenly mixed. Add egg yolks, one at a time, beating well after each addition, until smooth and pale yellow. Whisk in buttermilk, whole milk and flour until smooth. In another bowl, beat egg whites until stiff peaks. Stir 1/2 cup whites into batter. Using a spatula, carefully fold in remaining whites until smooth. Place reamekins in a baking pan, divide batter equally among ramekins, and add boiling water to fill pan halfway up sides of ramekins. Dot tops with 3-4 berries, and bake until puffed and golden brown, 22-25 min. Serve warm or chilled.

LEMON & MIXED BERRY SOUFFLE PUDDING (LOW CAL/SUGAR/FAT)

Steps:

• Preheat oven to 180°C
• Spray 4 1-cup gratin dishes or 3 1-cup souffle dishes with cooking spray/Pam.
• Using an electric mixer, beat egg-yolks & half the Splenda together until thick & creamy.
• Stir in skim milk, flour, lemon juice, apple sauce & (optional) rind.
• In another bowl, beat egg whites until soft peaks form.
• Gradually add other half of Splenda, continually beating until mixture is thick & glossy.
• Carefully fold egg-yolk lemon mixture through egg whites with a wooden spoon. Do not overmix -you want to keep this light & fluffy.
• Scatter mixed berries evenly between the dishes & top with equal amounts of the prepared mixture.
• Place dishes in a large baking pan & add enough just-boiled water to come halfway up sides of the dishes.
• Bake 35-40 minutes or until puddings are lightly browned & firm to touch.

5 MINUTE MIXED BERRY PARFAIT YOGURT SALAD RECIPE

Steps:

• In a large mixing bowl, add the yogurt and the dry powdered pudding and mix well until the little "lumps" are practically gone.
• Mix in thawed Cool Whip.
• Gently fold in the fruit and gently mix until all combined.
• Refrigerate until ready to serve.

MIXED BERRY CRISP

Steps:

• Mix flour and 1/4 cup sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in coconut and nuts; spoon into 9-inch square microwaveable dish.
• Microwave on HIGH 3 min., stirring after each minute. Microwave 1 to 2 min. or until streusel is crisp and golden brown, stirring every 30 sec. Spread into single layer on large plate; cool.
• Meanwhile, combine fruit in same microwaveable dish. Add dry pudding mix and remaining sugar; mix lightly. Microwave 4 to 5 min. or until fruit is hot and bubbly; stir. Cool 15 min.
• Sprinkle streusel over fruit mixture. Serve topped with COOL WHIP.

MIXED BERRY TRIFLE

Steps:

• Combine the berries, sherry, lemon juice, and lemon zest in a bowl; toss to blend. Set aside.
• Beat the heavy cream in a large bowl until soft peaks form. Gradually beat in the sugar until stiff peaks form. Refrigerate cream until needed.
• Cut pound cake into slices 1/3 inch wide, discarding cake ends.
• Assemble the trifle by placing a layer of cake slices in the bottom of a glass serving bowl. Spoon half the berry mixture with juice over the cake slices. Cover with half of the whipped cream, and sprinkle with half the coconut. Repeat layering with the remaining cake slices, berries and juice, whipped cream, and coconut. Refrigerate at least 1 hour before serving.