Ingredients with Measurements:
- 1 pound of fresh raspberries
- 1/2 cup of granulated sugar
- 1/4 cup of water
- 1/2 cup of white chocolate chips
- 8-10 slices of white bread, crusts removed
Special equipment needed:
- 1-quart pudding basin or bowl
- Plastic wrap
- Heavy weights or cans
Step-by-step instructions:
1. In a medium saucepan, combine the raspberries, sugar, and water. Cook over medium heat until the sugar dissolves and the raspberries break down, about 5-7 minutes.
2. Remove the pan from the heat and stir in the white chocolate chips until melted and smooth.
3. Line the pudding basin or bowl 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 and pressing down firmly to create a tight layer.
5. Pour the raspberry and white chocolate mixture over the bread, making sure to fill any gaps.
6. Cover the top of the pudding with the overhanging plastic wrap, then place a heavy weight or cans on top to compress the pudding.
7. Chill the pudding in the refrigerator for at least 6 hours or overnight.
8. To serve, remove the weights and plastic wrap from the top of the pudding. Invert the pudding onto a serving plate and remove the plastic wrap.
9. Garnish with fresh raspberries and white chocolate shavings, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 6 hours or overnight
Temperature:
Refrigerate at 40°F or below.
Serving size:
Serves 6-8 people.
Nutritional information:
Calories per serving: 250
Total fat: 8g
Saturated fat: 4g
Cholesterol: 10mg
Sodium: 180mg
Total carbohydrates: 44g
Dietary fiber: 4g
Sugars: 28g
Protein: 4g
Substitutions for ingredients:
- Blackberries or strawberries can be substituted for raspberries.
- Milk or dark chocolate chips can be substituted for white chocolate chips.
- Sourdough or whole wheat bread can be substituted for white bread.
Variations:
- Add a layer of sliced bananas or peaches between the bread and raspberry mixture.
- Use pound cake or ladyfingers instead of bread.
- Add a splash of raspberry liqueur to the raspberry mixture for an adult version.
Tips and tricks:
- Make sure to press down firmly on the bread to create a tight layer and prevent any gaps in the pudding.
- Use a heavy weight or cans to compress the pudding and help it set properly.
- Serve with whipped cream or vanilla ice cream for a decadent dessert.
Storage instructions:
Store any leftover pudding in an airtight container 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:
Serve the pudding on a white platter or cake stand to showcase the vibrant colors of the raspberries and white chocolate.
Garnishes:
Fresh raspberries and white chocolate shavings make a beautiful and delicious garnish.
Pairings:
Serve with a glass of sparkling wine or iced tea for a refreshing summer treat.
Suggested side dishes:
This pudding is a dessert and does not require any side dishes.
Troubleshooting advice:
If the pudding is not setting properly, make sure to press down firmly on the bread and use a heavy weight or cans to compress the pudding.
Food safety advice:
Make sure to store any leftover pudding in the refrigerator and discard after 3 days.
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, such as raspberries, blackberries, and currants.
Flavor profiles:
This pudding is sweet and tangy with a creamy white chocolate flavor.
Serving suggestions:
Serve this pudding as a refreshing and light dessert after a summer meal.
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