English Summer Pudding

Dairy Free
Health score
9%
English Summer Pudding
45 min.
8
127kcal

Suggestions


As the warm sun graces the English countryside, there's nothing quite like indulging in a delightful English Summer Pudding. This vibrant dessert captures the essence of summer with its luscious layers of fresh berries and juicy peaches, all enveloped in the light, airy embrace of angel food cake. Perfect for gatherings or a sweet treat after a family meal, this dairy-free dessert is not only a feast for the eyes but also a celebration of seasonal fruits.

Imagine the burst of flavors as you take your first bite, with the tartness of blackberries and raspberries harmonizing beautifully with the sweetness of ripe peaches. The hint of citrus from the orange juice and the subtle warmth of lemon zest elevate this dish, making it a refreshing choice for any occasion. Plus, with just 127 calories per serving, you can enjoy this guilt-free indulgence without compromising your health goals.

Whether you're hosting a summer barbecue or simply looking to impress your loved ones with a homemade dessert, this English Summer Pudding is sure to be a showstopper. Its stunning presentation and delightful taste will leave everyone asking for seconds. So, gather your fresh fruits and let’s create a dessert that embodies the spirit of summer!

Ingredients

  • 10 inch angel food cake 
  • cups blackberries fresh
  • teaspoon lemon zest grated
  • 0.3 cup orange juice 
  • 1.8 pounds peaches fresh ripe peeled coarsely chopped
  • cups raspberries fresh
  • 0.3 cup sugar 
  • tablespoons triple sec orange-flavored

Equipment

  • bowl
  • sauce pan
  • plastic wrap

Directions

  1. Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Set aside.
  2. Cut cake into 1-inch-thick slices; cut each slice in half diagonally to make 2 triangles. Line the bottom and sides of a 3-quart straight-sided glass bowl or trifle bowl with half of the cake pieces; spoon half of peach mixture into cake-lined bowl. Arrange half of remaining cake pieces over the peach mixture, and spoon remaining peach mixture over cake. Top with remaining cake pieces.
  3. Place plastic wrap on surface of cake pieces, and place a small plate on top of plastic wrap; place a 1-pound can on plate to firmly press mixture. Chill for 8 hours.
  4. Remove plate and plastic wrap.
  5. Garnish with additional fresh berries, if desired.

Nutrition Facts

Calories127kcal
Protein6.43%
Fat5.02%
Carbs88.55%

Properties

Glycemic Index
26.67
Glycemic Load
9.15
Inflammation Score
-6
Nutrition Score
7.5817391465863%

Flavonoids

Cyanidin
51.62mg
Petunidin
0.09mg
Delphinidin
0.4mg
Malvidin
0.04mg
Pelargonidin
0.46mg
Peonidin
0.11mg
Catechin
18.62mg
Epigallocatechin
1.21mg
Epicatechin
5.06mg
Epigallocatechin 3-gallate
0.7mg
Eriodictyol
0.02mg
Hesperetin
1.23mg
Naringenin
0.22mg
Kaempferol
0.33mg
Myricetin
0.25mg
Quercetin
2.28mg

Nutrients percent of daily need

Calories:127.07kcal
6.35%
Fat:0.71g
1.09%
Saturated Fat:0.04g
0.25%
Carbohydrates:28.07g
9.36%
Net Carbohydrates:22.67g
8.24%
Sugar:21.3g
23.67%
Cholesterol:0mg
0%
Sodium:30.41mg
1.32%
Alcohol:1.46g
100%
Alcohol %:0.97%
100%
Protein:2.04g
4.08%
Vitamin C:24.98mg
30.28%
Manganese:0.5mg
24.94%
Fiber:5.4g
21.6%
Vitamin K:12.46µg
11.86%
Vitamin E:1.41mg
9.41%
Copper:0.17mg
8.67%
Vitamin A:431.2IU
8.62%
Potassium:251.84mg
7.2%
Vitamin B3:1.27mg
6.34%
Folate:24.8µg
6.2%
Magnesium:23.33mg
5.83%
Phosphorus:47.94mg
4.79%
Iron:0.8mg
4.47%
Selenium:2.84µg
4.06%
Vitamin B5:0.37mg
3.74%
Zinc:0.56mg
3.71%
Vitamin B2:0.06mg
3.67%
Vitamin B1:0.05mg
3.51%
Vitamin B6:0.06mg
2.84%
Calcium:26.17mg
2.62%
Source:My Recipes