Award-winning baker, Richard Bertinet, has over 35 years’ experience and four books on baking: Dough; Crust, Pastry and Patisserie Maison which have become modern baking bibles.
Treat dinner party guests to his beautiful and vibrant Summer Sourdough Pudding using a variety of fresh berries and fruits of your choice.
Richard Bertinet’s Sourdough Summer Pudding
- 6 to 8 slices stale sourdough (Bertinet white sliced tin sourdough is perfect, available in Waitrose store nationwide) with the crusts cut off
- 600g mixed soft fruits
- 100g caster sugar
- 2 tbsp. crème de cassis
- Note: Include as many different fruits as you can get hold of, from strawberries, raspberries, blackberries, red currants, black currants and sweet black cherries but avoid having too many black currants as they can overpower the other fruits. If you cannot get a good selection just with fresh fruit, then you can add some canned fruit in juice too.
- Line the base and sides of a pudding basin with the bread to cover it completely. Trim the bread to shape if necessary so that it fits closely together. You should have a couple of slices left over to form the lid.
- Remove the stalks and/or stones from the fruit and place it in a wide heavy bottomed pan. Add the sugar. Bring to the boil over a low heat and cook for a couple of minutes until the fruit is just starting to soften, the sugar has dissolved, and the fruit has started to release its juice. Remove from the heat. Set aside 3 or 4 tablespoons of the juice, then spoon the fruit and the rest of the juice into the prepared bowl and cover with the remaining slices of bread. Place a plate, the same size as the rim of the bowl on top of the pudding and weigh it down (a tin or jar will do for this). Place the bowl, with the weight on top, into the fridge to chill for at least 6 hours but preferably overnight.
- To serve, remove the weight and the plate and slide a pallet knife round the inside of the bowl to release the pudding. Cover the bowl with a serving plate and invert the bowl to turn the pudding out onto the plate. Add the crème de cassis to the reserved juices then carefully pour it over the pudding so that all of the bread is soaked through and coloured.