For the 27th recipe in the Royal Selangor Get your Jelly On challenge I present you with a recipe inspired by the purity of one very special fruitloaf and the gorgeous flavours of summer berries to match!
The 9 year old boy around here used to love raisin toast. Used to, because one day I bought him Brasserie Bread‘s artisan sour cherry loaf. Filled with succulent Persian Gulf sour cherries, Australian currants and raisins it produces a unique sweet/sour taste combined with almond and cherry stone flavour. He ate the whole loaf between getting home from school and leaving for school the next day. And yes, I did feed him dinner!
Eversince that day he has basically refused to eat any other spiced bread, just “fruit toast” as he calls it. To be honest, I’m delighted he likes this bread so much, because unlike commercially made loaves which are loaded up with additives and preservatives, this bread is pure. That always excites me, and now I often have some for morning tea too.
I used to pick a loaf up every Thursday from the bakery’s stall at Double Bay organic markets, until I discovered that our local IGA stocks the bread, with fresh loaves delivered daily! Having said that, it is always great to meet the producers and chat to them at the various local markets. Jesse, the man who looks after the Brasserie Bread stall there and at Potts Point is probably partially responsible for this recipe. He suggested an ice cream topping for the “fruit toast” to the boy the other day and so it got me thinking…
… Why not use the bread to make a beautiful, no added sugar, summer berry pudding? Shaped with the Nick Munro designed Royal Selangor jelly mould, it looked as good as it tasted.
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Sour cherry loaf and summer berry pudding
Brasserie Bread‘s artisan sour cherry loaf is made of pure ingredients by bakers who cherish the old-fashioned way of making bread. If you can’t access the produce look for a similar style loaf, or low additive raisin toast. Keep the crusts to make breadcrumbs for pork schnitzel or white fish – delicious! Frozen mixed berries can also be used in this recipe.
For the pudding:
- 2-3 slices (1cm thick) Brasserie Bread’s sour cherry loaf
- 1/4 cup fresh mulberries
- 1/4 cup fresh raspberries
- 1/4 cup fresh blueberries
- 1/4 cup apple and blackcurrant juice
1 scoop2 scoops chocolate or vanilla bean gelato
To make the pudding: place berries and juice into a small saucepan and bring to a boil on medium heat. Turn the heat down to low and simmer for 10 minutes. In the meantime prepare the bread slices by cutting off the crusts and cutting the slices longways into 3 triangles each.
Remove the berry compote from heat and allow to cool down slightly.
Line the mould with some non-stick baking paper. Dip both sides of each bread piece in the juice and line within the mould. Spoon berry compote into the middle and top with pieces of dipped bread to enlose. Cover with some more baking paper and weigh down with a can (of tuna). Place in the fridge for 30 minutes to set and chill.
To serve: unmould the pudding onto a plate, remove baking paper. Serve with a couple of scoops of chocolate of vanilla bean gelato.