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\n\t\t<\/div>\n\nSUMMER PUDDING VERSIONS<\/h2>\n
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*<\/a><\/strong>, 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<\/strong>. It’s important that you cut off the crusts too.<\/p>\n
The British love their Summer Pudding with a drizzle of whipped cream or clotted cream. I mixed ready-made labneh<\/strong>, 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<\/strong> you can find a recipe of mine for homemade Labneh.<\/p>\n
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\n\t\t<\/div>\n\nSWEET PUDDINGS FOR THE QUEEN<\/h2>\n
Zorra from kochtop.me<\/a><\/strong> always has wonderful blog events, including this one featuring “Puddings for the Queen”<\/a><\/strong>. 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<\/a><\/strong> (participation only in Germany)\u00a0until May 15. There’s also a very special prize, a Kenwood Titanium Chef Baker XL<\/strong>*<\/a>, which includes a weigh.<\/p>\n
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”<\/strong>. I’m already very curious which pudding wins this competition and is thus worthy of the Queen.<\/p>\n
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\n\t\t<\/div>\n\n“WHAT’S FOR PUDDING?”<\/h2>\n
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<\/strong> (participation only in Germany)<\/a>. There are other slightly modified British recipes on the blog, such as Eton Mess<\/strong>, Cardamom Yeast Buns<\/strong>, or Shepherd’s Pie<\/strong>. You can also find even more British recipes for the Queen’s Jubilee in this cookbook*<\/a>.<\/strong><\/p>\n
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\n\t\t<\/div>\n\nINGREDIENTS SUMMER PUDDING<\/h2>\n
8 – 10 slices of brioche, without crust<\/p>\n
600 g strawberries<\/p>\n
150 g raspberries<\/p>\n
150 g blackberries<\/p>\n
3 tbsp powdered sugar<\/p>\n
1 tbsp pistachios, chopped*<\/strong><\/a><\/p>\n
Some cling film<\/p>\n
GARNISH<\/h2>\n
1 handful of fresh berries of your choice<\/p>\n
1 tbsp pistachios, chopped*<\/a><\/strong><\/p>\n
INGREDIENTS FOR ORANGE BLOSSOM LABNEH<\/h2>\n
500 g labneh (recipe to make yourself)<\/p>\n
1 tsp vanilla extract*<\/a><\/strong><\/p>\n
3 tbsp orange blossom water*<\/a><\/strong><\/p>\n
50 g powdered sugar<\/p>\n
TOPPING<\/h2>\n
3 tbsp. pistachios, chopped*<\/a><\/strong><\/p>\n
2 tbsp almond slivers*<\/a><\/strong><\/p>\n
2 tbsp. raspberries, freeze-dried*<\/a><\/strong><\/p>\n
PREPARE THE DAY BEFORE<\/h2>\n
Please note: Prepare the recipe the day before so the juice from the fruit can soak up into the brioche nicely.<\/p>\n
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.<\/p>\n
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