Ingredients with Measurements:
- 1 pound blackberries
- 1/2 cup granulated sugar
- 1 vanilla bean, split and scraped
- 8-10 slices of white bread, crusts removed
- 1/4 cup water
Special equipment needed:
- 6-cup pudding basin or bowl
- Plastic wrap
- Plate that fits snugly inside the pudding basin
Step-by-step instructions:
1. In a medium saucepan, combine the blackberries, sugar, and vanilla bean seeds and pod. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the blackberries have released their juices, about 5-7 minutes.
2. Remove the vanilla bean pod and discard. Stir in the water and continue to cook for another 2-3 minutes until the mixture has thickened slightly.
3. Line the pudding basin with plastic wrap, leaving enough overhang to cover the top of the pudding.
4. Cut the bread slices into triangles and arrange them in the pudding basin, overlapping slightly to cover the bottom and sides.
5. Spoon the blackberry mixture into the bread-lined basin, pressing down gently to fill any gaps.
6. Cover the top of the pudding with more bread triangles, trimming them to fit if necessary.
7. Fold the overhanging plastic wrap over the top of the pudding to cover it completely.
8. Place the plate on top of the pudding and weigh it down with something heavy, like a can of beans. Refrigerate the pudding for at least 6 hours or overnight.
9. To serve, remove the weight and plate and unwrap the plastic wrap from the top of the pudding. Invert the pudding onto a serving plate and remove the plastic wrap.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 6 hours or overnight
Temperature:
Room temperature
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 190
Fat: 0.7g
Carbohydrates: 46g
Protein: 3g
Fiber: 5g
Sugar: 29g
Sodium: 190mg
Substitutions for ingredients:
- Blackberries can be substituted with raspberries or mixed berries.
- White bread can be substituted with brioche or challah bread.
- Vanilla bean can be substituted with 1 teaspoon of vanilla extract.
Variations:
- Add a layer of sliced strawberries or peaches to the pudding.
- Use different types of bread, such as whole wheat or sourdough.
- Add a splash of brandy or port to the blackberry mixture for a boozy twist.
Tips and tricks:
- Use fresh, ripe blackberries for the best flavor.
- Make sure to press down on the bread and blackberry mixture to eliminate any air pockets.
- If the bread is too dry, lightly brush it with some simple syrup before using it to line the pudding basin.
Storage instructions:
Cover the pudding with plastic wrap and store it in the refrigerator for up to 3 days.
Reheating instructions:
The pudding is best served cold, but if you prefer it warm, you can microwave individual portions for 10-15 seconds.
Presentation ideas:
Serve the pudding with a dollop of whipped cream and some fresh blackberries on top.
Garnishes:
Fresh mint leaves or edible flowers.
Pairings:
Serve the pudding with a glass of sparkling wine or a cup of tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the bread is too thick, it may not absorb the blackberry mixture properly. Use a serrated knife to slice the bread thinly.
- If the pudding doesn't come out of the basin easily, run a knife around the edges to loosen it.
Food safety advice:
Make sure to wash the blackberries thoroughly before using them.
Food history:
Summer pudding is a traditional British dessert that dates back to the 19th century. It was originally made with stale bread and a mixture of berries, which were left to soak overnight. The pudding was then turned out onto a plate and served with cream.
Flavor profiles:
Sweet, tart, and vanilla.
Serving suggestions:
Serve the pudding as a light and refreshing dessert after a summer barbecue or picnic.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A