Finally we have strawberries in Germany and this summer pudding with labneh and orange blossom water, is packed to the top with them. Ok, the orange blossom labneh is not typically British yet, but I think it goes perfectly with it. Summer pudding is really easy peasy to prepare, you just need fresh strawberries, some raspberries and blackberries, chopped pistachios, some powdered sugar and brioche. The dessert should be refrigerated for at least 8 hours, preferably overnight.
The next day, when the summer pudding is cut, it reveals its inner beauty. In the best case, the fuchsia colored filling from red summer fruits will run on your plate. We, at least, loved the combination of fruity cold dessert with the creamy orange blossom labneh. It’s so easy to prepare and tastes really delicious. A wonderful way to enjoy a nicely sized portion of ripe fresh fruit.
SUMMER PUDDING VERSIONS
Make sure the berries are really ripe. Perfect are even the berries that are almost a touch overripe. However, you can also prepare the dessert with frozen fruits*, they should be completely defrosted before preparation. Classically, the summer pudding is prepared with toast or white bread, instead of brioche. It also tastes very delicious with my homemade challah bread. It’s important that you cut off the crusts too.
The British love their Summer Pudding with a drizzle of whipped cream or clotted cream. I mixed ready-made labneh, vanilla extract, orange blossom water and powdered sugar together quickly and garnished with chopped pistachios, almond slivers and chopped freeze-dried raspberries. The labneh also tastes great if it is stored in the refrigerator overnight. The next day you can even cut out knobs from the cold labneh, that also looks great. Here you can find a recipe of mine for homemade Labneh.
SWEET PUDDINGS FOR THE QUEEN
Zorra from kochtop.me always has wonderful blog events, including this one featuring “Puddings for the Queen”. With the 70th anniversary of Elizabeth II’s coronation coming up on June 2, Zorra is looking for recipes for sweet puddings, as Her Majesty is known for her sweet tooth. You can still participate in Zorra’s Blogevent (participation only in Germany) until May 15. There’s also a very special prize, a Kenwood Titanium Chef Baker XL*, which includes a weigh.
Officially, the celebrations have already started in the UK and there are plenty of events there now. A competition has also been announced in Great Britain, the “Platinum Pudding Competition for the Queen”. I’m already very curious which pudding wins this competition and is thus worthy of the Queen.
“WHAT’S FOR PUDDING?”
The British have a very special love for pudding, but not the pudding we know here in Germany. Today, when someone asks “What’s for pudding?”, they simply want to know what’s for dessert. So all dessert recipes go under the category of puddings. So if you feel like joining in, submit your dessert recipe here (participation only in Germany). There are other slightly modified British recipes on the blog, such as Eton Mess, Cardamom Yeast Buns, or Shepherd’s Pie. You can also find even more British recipes for the Queen’s Jubilee in this cookbook*.
INGREDIENTS SUMMER PUDDING
8 – 10 slices of brioche, without crust
600 g strawberries
150 g raspberries
150 g blackberries
3 tbsp powdered sugar
1 tbsp pistachios, chopped*
Some cling film
GARNISH
1 handful of fresh berries of your choice
1 tbsp pistachios, chopped*
INGREDIENTS FOR ORANGE BLOSSOM LABNEH
500 g labneh (recipe to make yourself)
1 tsp vanilla extract*
3 tbsp orange blossom water*
50 g powdered sugar
TOPPING
3 tbsp. pistachios, chopped*
2 tbsp almond slivers*
2 tbsp. raspberries, freeze-dried*
PREPARE THE DAY BEFORE
Please note: Prepare the recipe the day before so the juice from the fruit can soak up into the brioche nicely.
Place the strawberries and blackberries in a large saucepan with the powdered sugar and 3 tablespoons of water and gently heat to a simmer. Cook gently for about 5-7 minutes, until the fruits begin to release their juices but still retain their shape. Drain fruit through a sieve, reserving the juice. Add raspberries to the fruit at this time first, so they keep their shape nicely.
The recipe classically uses a pudding bowl*. I used a regular bowl, brushed it thinly with oil, then lined it with plastic wrap so the wrap extends over the edge. This way you can cover the pudding better later on and also help you flip it the next day. Remove the crust from the brioche and set a slice aside. Cut a circle out of this slice about the size of the bottom of your bowl.
Dip each of the brioche pieces into the fruit juice quickly and line the bowl all over with it, starting with the circle for the bottom of the bowl. Make sure the edges of the brioche slices overlap slightly so you don’t have any gaps. Press them together a little tightly if you like. Reserve a few slices for the top of the pudding.
Be sure to save 1 – 2 tablespoons of the fruit juice and place them covered in the refrigerator. So that you can drizzle the next day the parts that have not completely soaked up with the juice.
Now add the berries to the lined pudding bowl together with the chopped pistachios. Cover the bottom with the remaining brioche slices, also dipped in juice. With the overlapping plastic wrap cover the pudding. Place a plate that fits into the bowl on top of the pudding and load it with some heavy objects, such as filled food cans. Leave the summer pudding in the refrigerator to chill for at least 8 hours, or even better, overnight.
PREPARATION ORANGE BLOSSOM LABNEH
Stir together all ingredients except the topping. Chop freeze-dried raspberries and spread evenly over the labneh, along with the other topping ingredients.
SERVE
The next day, you can place a serving plate over the bowl, flip it over. Carefully remove the plastic wrap. Use the remaining juice to brush any pale spots on the pudding. Decorate with fresh fruit and serve with orange blossom labneh.
BEFARMAYID!
Susan
The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥
Summer pudding with labneh and orange blossom water
This Summer Pudding with Labneh and Orange Blossom Water is packed to the top with summer berries.
Ingredients
INGREDIENTS SUMMER PUDDING
- 8 – 10 slices of brioche without crust
- 600 g strawberries
- 150 g raspberries
- 150 g blackberries
- 3 tbsp powdered sugar
- 1 tbsp pistachios chopped
- cling film to cover your pudding form
GARNISH
- 1 handful of fresh berries
- 1 tbsp pistachios chopped
INGREDIENTS FOR ORANGE BLOSSOM LABNEH
- 500 g labneh (recipe to make yourself)
- 1 tbsp vanilla extract
- 3 tbsp orange blossom water
- 50 g powdered sugar
TOPPING FOR LABNEH
- 3 tbsp pistachios chopped
- 2 tbsp almnond slivers
- 2 tbsp raspberries freeze-dried
Instructions
PREPARE THE DAY BEFORE
-
Please note: Prepare the recipe the day before so the juice from the fruit can soak up into the brioche nicely.
-
Place the strawberries and blackberries in a large saucepan with the powdered sugar and 3 tablespoons of water and gently heat to a simmer.
-
Cook gently for about 5-7 minutes, until the fruits begin to release their juices but still retain their shape.
-
Drain fruit through a sieve, reserving the juice.
-
Add raspberries to the fruit at this time first, so they keep their shape nicely.
-
For this recipe you need a pudding bowl*. I used a regular bowl, brushed it thinly with oil, then lined it with plastic wrap so the wrap extends over the edge. This way you can cover the pudding better later on and ist also helps you flip it the next day.
-
Remove the crust from the brioche and set a slice aside.
-
Cut a circle out of this slice about the size of the bottom of your bowl.
-
Dip each of the brioche pieces into the fruit juice quickly and line the bowl all over with it, starting with the circle for the bottom of the bowl. Make sure the edges of the brioche slices overlap slightly so you don’t have any gaps. Press them together a little tightly if you like. Reserve a few slices for the top of the pudding.
-
Be sure to save 1 – 2 tablespoons of the fruit juice and place them covered in the refrigerator. So that you can drizzle the next day the parts that have not completely soaked up with the juice.
-
Now add the berries to the lined pudding bowl together with the chopped pistachios.
-
Cover with the remaining brioche slices, also dipped in juice.
-
With the overlapping plastic wrap cover the pudding.
-
Place a plate that fits into the bowl on top of the pudding and load it with some heavy objects, such as filled food cans.
-
Leave the summer pudding in the refrigerator to chill for at least 8 hours, or even better, overnight.
PREPARATION ORANGE BLOSSOM LABNEH
-
Stir together all ingredients except the topping.
-
Chop freeze-dried raspberries and spread evenly over the labneh, along with the other topping ingredients.
SERVE
-
The next day, you can place a serving plate over the bowl, flip it over.
-
Carefully remove the plastic wrap.
-
Use the remaining juice to brush any pale spots on the pudding.
-
Garnish with fresh fruit and serve with orange blossom labneh.
Save the recipe for later on Pinterest!
Did you cook this or maybe another delicious recipe of me? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. I’m excited to see your creations.
