Best 5 Angel Berry Summer Pudding Recipes

Indulge in the delightful Angel Berry Summer Pudding, a quintessential British dessert that embodies the essence of summer. This recipe showcases a medley of fresh, seasonal berries encased in a delicate bread casing, resulting in a symphony of flavors and textures. With step-by-step instructions, we'll guide you through the process of creating this classic dish, along with variations such as the gluten-free and vegan versions. Discover the art of crafting the perfect summer pudding, ensuring a delightful treat for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

ANGEL FOOD PUDDING CAKE WITH BERRIES

Angel Food Pudding Cake with Berries image

Red, white and blue -- all the way through! Layers of angel food cake, fresh berries and pudding -- a cool dessert to beat the summer heat.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h20m

Yield 24

Number Of Ingredients 9

Ingredients

1 box Betty Crocker™ angel food cake mix
1 1/4 cups water
1/4 cup red, white and blue sprinkles
4 containers (6 oz each) Yoplait® Original strawberry yogurt
1 container (12 oz) Cool Whip frozen whipped topping, thawed
1 box (4-serving size) vanilla instant pudding and pie filling mix
2 cups chopped fresh strawberries
1 cup fresh blueberries
1 1/2 cups sliced fresh strawberries

Steps:

Move oven rack to middle position. Heat oven to 350°F.
In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds, then on medium speed 1 minute. Stir in sprinkles. Pour batter into ungreased 10-inch tube pan.
Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, at least 1 hour. Run knife around edges; turn cooled cake out onto cooling rack.
In large bowl, beat yogurt, 1 1/2 cups of the whipped topping, and the pudding with whisk until well blended. Cut cake in half. Tear one of the halves into bite-size pieces. Place pieces in bottom of 13 x 9-inch pan. Sprinkle 1 cup of the chopped strawberries evenly over cake. Pour and spread half the yogurt filling on top. Tear other cake half into bite-size pieces. Repeat layers with remaining cake pieces, chopped strawberries and yogurt filling. Refrigerate 2 hours.
When ready to serve, spread remaining 3 cups whipped topping on top of cake. Decorate top of cake using blueberries to form a large star in center and sliced strawberries around edges.

Nutrition Facts : Calories 170, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 22 g, TransFat 0 g

BERRY SUMMER PUDDING FROM WOMAN'S WORLD 6/22/09

Berry Summer Pudding from Woman's World 6/22/09 image

Very easy summer treat! For an extra treat, stir 2 Tbsp orange-flavored liqueur, such as Grand Marnier, into the pureed berry mixture.

Provided by PMHawk

Categories Gelatin

Time 15m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 (10 ounce) angel food cake
2 (3 ounce) packages strawberry flavored Jello gelatin
1 1/2 cups water
1 1/2 cups white grape juice
8 cups assorted berries
whipped topping (optional)
mint (optional)
2 tablespoons Grand Marnier (optional)

Steps:

Coat 2-1/2 quart (7 1/2"x3") souffle dish with cooking spray; line with plastic wrap leaving 6" overhang.
Cut the angel food cake into 16 pieces; reserve. Stir 2 pkgs jello into 1 1/2 cups boiling water until dissolved; stir in 1 1/2 cups white grape juice.
Toss 8 cups assorted berries with jello (cut the strawberries into quarters).
In a blender, puree 1/4 of berry mixture; stir back into jello mixture.
With slotted spoon transfer 1/2 the berry mixture to dish.
Top with 1/2 the cake slices in even layer; press down.
Repeat with remaining berry mixture and cake. Pour any remaining liquid over pudding; fold over plastic wrap. Place 7" plate over pudding; top with heavy can.
Refrigerate at least 6 hours or overnight.
Open plastic wrap and invert pudding onto plate; remove plastic wrap.
If desired, garnish with whipped topping, berries and mint.

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

Ingredients

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.

DOUBLE-BERRY SUMMER PUDDING

Double-Berry Summer Pudding image

Yield Serves 4

Number Of Ingredients 6

Ingredients

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.

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

Ingredients

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

Tips:

Use fresh, ripe berries for the best flavor and texture.
If you can't find angel berries, you can substitute another type of berry, such as strawberries, blueberries, or raspberries.
Make sure the bread is stale before using it. This will help it to absorb the juices from the berries without becoming soggy.
Use a serrated knife to cut the bread into thin slices. This will help to prevent the bread from tearing.
Don't overfill the pudding mold. Leave some space at the top for the berries to expand.
Chill the pudding for at least 4 hours before serving. This will help it to set and firm up.
Serve the pudding with whipped cream, custard, or ice cream.

Conclusion:

Angel berry summer pudding is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be made with a variety of different berries. The combination of sweet berries, tangy lemon juice, and soft bread is irresistible. Whether you are entertaining guests or simply enjoying a special treat, angel berry summer pudding is sure to please everyone.