Sourdough Summer Pudding

Richard Bertinet's Sourdough Summer Pudding

Award winning baker and multiple-book author Richard Bertinet shares his show-stopping sourdough summer pudding recipe, the perfect quintessentially British pudding, packed with juicy summer berries with Toast.life.

Bertinet Sourdough Summer Pudding


  • 6 to 8 slices stale sourdough [Bertinet white sliced tin sourdough is perfect] with the crusts cut off

  • 600g mixed soft fruits

  • 100g caster sugar

  • 2 tblsp crème de cassis

Include as many different fruits as you are able to 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 he 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 over night.


  • 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.  


Read our recent Spotlight interview with Richard Bertinet over on www.toast.life and hear all about his world-famous bread, his award-winning cookery school and how he likes to entertain. 

To book one of Richard's courses, check out their website bookings here


Posted in Spotlight

by Recipe
on on 02 September 2018

  dessert, recipe, summer pudding

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