Cook the Book: Little Summer Puddings

Health score
14%
Cook the Book: Little Summer Puddings
45 min.
4
406kcal

Suggestions


Are you ready to indulge in a delightful dessert that perfectly captures the essence of summer? Introducing the Little Summer Puddings – a light and refreshing treat that’s sure to impress your family and friends! With a preparation time of just 45 minutes, these charming puddings are not only easy to make, but they also showcase the vibrant flavors of fresh raspberries, making them the star of any gathering.

Each pudding is lovingly crafted with layers of luscious berries and soft, moist bread, creating a delightful contrast in texture and taste. As the raspberries macerate in sugar, their natural sweetness intensifies, resulting in a burst of flavor that will tantalize your taste buds. Topped with a generous dollop of softly whipped cream, these desserts are the perfect way to end a meal on a high note.

Whether you are hosting a summer soirée or simply treating yourself to something special, these Little Summer Puddings are sure to be a highlight. They can be made ahead of time and chilled for up to 24 hours, allowing you to spend more time with your guests and less time in the kitchen. So grab your ramekins and let’s whip up a batch of these exquisite puddings that celebrate the beauty of fresh produce and simple pleasures!

Ingredients

  • 1.5 cups milk 
  • cups raspberries fresh
  • 0.3 cup sugar 
  • cup whipped cream 
  • 12 slices sandwich bread white

Equipment

  • bowl
  • baking paper
  • knife
  • plastic wrap
  • ramekin
  • baking pan

Directions

  1. Put the raspberries in a bowl and sprinkle the sugar over them. Shake the bowl to mix them together without crushing the berries. Set aside to macerate for half an hour.
  2. You will need four 6-8-ounce ramekins for your pudding molds.
  3. Cut a circle out of each slice of bread, using a ramekin as a template.
  4. Pour the milk into a wide dish.
  5. Working with one circle of bread at a time, quickly dip the bread into the milk until just moist but not soggy, then press it into one of the ramekins, lining the bottom. Cover the layer of bread with a generous layer of berries. Make another layer with the moistened bread and berries, then add a third circle of moistened bread. The ramekin should be filled to (or even swollen above) the rim.
  6. Layer the remaining 3 ramekins in the same fashion, using the remaining bread and berries. Spoon any juices over the top.
  7. Put the filled ramekins on a small tray or baking dish, loosely cover each one with plastic wrap or parchment paper, and set a heavy dish directly on top of them as a weight to press the layers together.
  8. Refrigerate the puddings until the bread and berries have completely melded together, about 4 hours. They'll keep well in the refrigerator for up to 24 hours.
  9. To serve, uncover the ramekins and run a small knife around the inside edges. Invert each pudding onto a dessert plate and unmold it gently.
  10. Sprinkle the puddings with some sugar and put a nice spoonful of whipped cream on top.

Nutrition Facts

Calories406kcal
Protein11.56%
Fat21.19%
Carbs67.25%

Properties

Glycemic Index
65.97
Glycemic Load
39.37
Inflammation Score
-7
Nutrition Score
19.65869565632%

Flavonoids

Cyanidin
54.92mg
Petunidin
0.37mg
Delphinidin
1.58mg
Malvidin
0.16mg
Pelargonidin
1.18mg
Peonidin
0.14mg
Catechin
1.57mg
Epigallocatechin
0.55mg
Epicatechin
4.22mg
Epigallocatechin 3-gallate
0.65mg
Kaempferol
0.07mg
Quercetin
1.26mg

Nutrients percent of daily need

Calories:406.48kcal
20.32%
Fat:9.77g
15.04%
Saturated Fat:4.42g
27.59%
Carbohydrates:69.78g
23.26%
Net Carbohydrates:60.25g
21.91%
Sugar:27.39g
30.43%
Cholesterol:22.38mg
7.46%
Sodium:395.05mg
17.18%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.99g
23.99%
Manganese:1.25mg
62.62%
Vitamin C:31.44mg
38.11%
Fiber:9.52g
38.1%
Vitamin B1:0.48mg
31.7%
Calcium:316.07mg
31.61%
Selenium:19.66µg
28.09%
Folate:108.9µg
27.23%
Phosphorus:225.32mg
22.53%
Vitamin B3:4.39mg
21.97%
Vitamin B2:0.36mg
21.41%
Iron:3.36mg
18.68%
Magnesium:59.28mg
14.82%
Potassium:428.5mg
12.24%
Vitamin B5:1.18mg
11.84%
Zinc:1.6mg
10.64%
Copper:0.2mg
10.21%
Vitamin B6:0.2mg
9.85%
Vitamin K:10.07µg
9.59%
Vitamin E:1.35mg
9.01%
Vitamin B12:0.54µg
8.96%
Vitamin D:1.07µg
7.11%
Vitamin A:291.33IU
5.83%