Ingredients with Measurements:
- 1 pound of ripe peaches, peeled and sliced
- 1/2 cup of granulated sugar
- 1/4 cup of water
- 1/2 cup of sliced almonds
- 1 loaf of white bread, crusts removed and sliced into 1/4-inch thickness
Special equipment needed:
- 8-inch round cake pan
- Plastic wrap
Step-by-step instructions:
1. In a medium saucepan, combine the sliced peaches, granulated sugar, and water. Cook over medium heat for 10-15 minutes or until the peaches are soft and the sugar has dissolved. Remove from heat and let cool.
2. Toast the sliced almonds in a dry skillet over medium heat for 5-7 minutes or until golden brown. Set aside.
3. Line the bottom and sides of the cake pan with plastic wrap, leaving enough overhang to cover the top of the pudding.
4. Dip each slice of bread into the peach syrup mixture and layer them into the cake pan, covering the bottom and sides of the pan.
5. Spoon the cooled peach mixture into the bread-lined pan, making sure to spread it evenly.
6. Sprinkle the toasted almonds on top of the peach mixture.
7. Cover the top of the pudding with the remaining bread slices, making sure to cover the entire surface.
8. Fold the overhanging plastic wrap over the top of the pudding and press down gently to compress the layers.
9. Place a plate or lid on top of the pudding and weigh it down with a heavy object. Refrigerate for at least 4 hours or overnight.
10. To serve, remove the weight and plastic wrap from the top of the pudding. Invert the pudding onto a serving plate and remove the plastic wrap from the sides.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Chilling time: 4 hours or overnight
Temperature:
Room temperature for serving
Serving size:
8 servings
Nutritional information:
Calories per serving: 280
Total fat: 7g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 200mg
Total carbohydrates: 52g
Dietary fiber: 3g
Total sugars: 28g
Protein: 5g
Substitutions for ingredients:
- Peaches can be substituted with nectarines or apricots.
- Sliced almonds can be substituted with chopped walnuts or pecans.
- White bread can be substituted with brioche or challah.
Variations:
- Add a layer of whipped cream or vanilla ice cream on top of the pudding before serving.
- Use different fruits such as berries or mangoes.
- Add a layer of cream cheese or mascarpone cheese to the bread layers.
Tips and tricks:
- Use ripe but firm peaches for the best texture.
- Make sure to remove the crusts from the bread slices to ensure a smooth texture.
- Use a heavy object such as a can of beans or a cast-iron skillet to weigh down the pudding while it chills.
Storage instructions:
Cover the pudding with plastic wrap and store in the refrigerator for up to 3 days.
Reheating instructions:
This pudding is best served cold and does not need to be reheated.
Presentation ideas:
Garnish with fresh peach slices and toasted almonds.
Garnishes:
Fresh peach slices and toasted almonds.
Pairings:
Serve with a glass of iced tea or lemonade.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the bread slices are too thick, they may not absorb the peach syrup mixture properly. Use a serrated knife to slice the bread into thinner slices.
- If the pudding is not holding its shape when inverted onto a plate, it may need to chill for a longer period of time.
Food safety advice:
Make sure to use clean hands and utensils when handling the ingredients. Store the pudding in the refrigerator to prevent bacterial growth.
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 variety of summer fruits.
Flavor profiles:
This dessert is sweet and fruity with a nutty crunch from the toasted almonds.
Serving suggestions:
Serve this dessert as a refreshing and light end to a summer meal.
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Region: British