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Summer *Pudding* Loving

Updated: Sep 14, 2020

If, like so many, you’re in denial about summer coming to an end...we’ve got the perfect solution...

Make like it's actually May...and tuck into a Sourdough Summer Pudding instead!?

Helping yourself to what is without doubt THE ultimate sunny day indulgence, is arguably one of the easiest ways to kid ourselves that autumn isn’t just around the corner.

If you're not convinced, you only need try this Gradz sourdough version of the sunshine classic, to see how easily swayed our mood can be by a berry bonanza reminiscent of garden parties gone by.

Yes, if there is one thing that is sure to help eke out the summer vibes, this light and airy berry pud is it!

The main ingredient, Yeast Free Gradz White Sourdough, is a unique, hand-crafted loaf, which is fermented to produce a bread which has the perfect taste and texture for this simple recipe.


10 oz mixed berries of your choice

120g golden caster sugar

4 slices Yeast Free Gradz White Sourdough


Place the sugar and 3 tbsp water into a pan, and gently heat until the sugar dissolves.

Wash the fruit and gently dry on kitchen paper (keeping strawberries separate.)

Add the fruit (not the strawberries) to the boiling sugar water and cook for 2 minutes, stiring several time.

Drain the juice from the fruit using a sieve.

Line 4 mini pudding bowls with cling film.

Cut the crusts off the bread, then cut into squares and triangles (half and half).

Dip the bread pieces into the juice and use to press around the sides of the pudding tins.

Spoon in the softened fruit, adding the strawberries.

Cover the base with the bread triangles dipped in juice.

Close the cling film around the bottom, cover with a plate and place in the fridge for 6 hours.

As far as pudding recipes go, this one errs on the side of easy (ish)... with the hardest bit arguably being the 6 hour setting time.

That said, don’t be deterred...this is one pud that is worth the wait.

Serve with oat cream and any remaining berries.

Sponsored by Gradz

Recipe adapted from an original by BBC Good Food

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