12-14 slices white toast bread, crusts removed
850 grams frozen mixed berries
125 grams caster sugar
finely grated zest ½ orange
juice of 1 orange
6 tablespoons crème de cassis
1 vanilla pod, halved, seeds scraped out
3 leaves gelatine
fresh raspberries and blueberries
Rinse a 6 cup capacity loaf tin with water and line with plastic wrap, allowing 10 cm to hang down the sides of the tin. Wetting the tin makes it easier to get the plastic wrap to stick in a smooth, even layer.
Put the berries, caster sugar, orange zest and juice, crème de cassis and the vanilla pod in a saucepan and slowly bring to the boil, stirring gently until the berries have thawed. Simmer for 1 minute then remove from the heat. Leave for 10 minutes.
Strain through a sieve placed over a saucepan and leave until all the juices have drained through. Do not press on the berries. Remove the vanilla pod.
Soak the gelatine leaves in cold water for a few minutes until soft. Adding a little gelatin to the berry juices helps the pudding stay together when sliced. Reheat the juices until hot. Squeeze out excess water from the gelatine and whisk into the juice to dissolve. Set aside to cool.
Cut the bread to fit the tin, including slices to line the top.
Dip each slice in the juice and line the base and sides. Spoon the fruit into the tin then cover with the remaining slices dipped in the juice. Spoon most of the remaining juice over the bread, allowing it to soak in. Reserve the rest for serving. Pull the plastic wrap over the top to seal tightly. Weight down lightly and refrigerate overnight.
To serve: Pull the plastic wrap off the top and invert the pudding onto a platter. Remove the tin and plastic wrap. Brush the reserved juice over the pudding and top with the raspberries and blueberries. Serve in slices with a dollop of crème fraiche.
Pantry Notes:Crème de cassis is a liqueur made from blackcurrants, substitute with blackcurrant concentrate or Ribena.