Sourdough summer pudding

Table of contents

Sourdough Summer Pudding

Experience the delightful fusion of tangy sourdough and the vibrant flavors of summer berries in this Sourdough Summer Pudding. This dessert is a refreshing twist on the classic British pudding, offering a perfect balance of sweet and tart. It’s an ideal treat for warm days, showcasing the best of seasonal fruits.

Serving Size and Yield

Serves approximately 6 people.

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Cooling Time: 4 hours (or overnight)

Total Time: 4 hours 30 minutes

Ingredients

8 slices of sourdough bread, crusts removed
500g mixed summer berries (e.g., strawberries, raspberries, blueberries, blackberries)
100g caster sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
Whipped cream or vanilla ice cream, for serving (optional)

Instructions

Prepare the berries by washing them thoroughly. Hull and halve the strawberries if using.
Combine the berries, sugar, lemon juice, and vanilla extract in a saucepan over medium heat. Cook for about 5-7 minutes until the berries release their juices and the sugar dissolves. Stir occasionally.
Line a 1.5-liter pudding basin or bowl with cling film, leaving enough overhang to cover the top later.
Cut the sourdough slices to fit the base and sides of the basin. Dip each piece briefly in the berry juice, then line the basin with the soaked bread, ensuring there are no gaps.
Fill the bread-lined basin with the cooked berries, reserving a few tablespoons of juice for later. Cover the top with more soaked bread slices.
Fold the overhanging cling film over the top of the pudding. Place a small plate on top and weigh it down with a can or similar weight.
Refrigerate for at least 4 hours or overnight to allow the flavors to meld and the pudding to set.
Unmold the pudding onto a serving plate. Brush with the reserved berry juice to enhance the color.
Serve with whipped cream or vanilla ice cream, if desired.

Additional Notes

For a different flavor profile, try adding a splash of your favorite liqueur to the berry mixture. You can also substitute the sourdough with brioche or white bread for a softer texture.