0

Chamomile, Peach & Raspberry Summer Pudding Terrine

‘Beautifully fresh and fragrant—the peach and chamomile make an old-fashioned summer pudding feel completely new’

There is something wonderfully summery about chamomile: tiny daisy-like flowers, a honeyed aroma and a gentle apple-like flavour. Here, a strong chamomile infusion becomes the fragrant heart of a vivid raspberry and peach syrup.

The fruit-soaked bread settles overnight into a sliceable terrine, revealing beautiful layers of magenta berries and sunshine-gold peaches. Serve it cold with softly whipped yoghurt, pistachios and a scattering of chamomile petals.

Serves 8

Preparation time: 35 minutes

Cooking time: 12 minutes

Chilling time: At least 8 hours, preferably overnight

Total active time: 47 minutes

12g Greenfields Chamomile, plus a few extra dried flower heads for decoration

300ml freshly boiled water

125g Greenfields Greek Thyme Honey

1 Greenfields Gourmet Madagascan Vanilla Pod, split lengthways

4 Greenfields Pink Peppercorns, lightly crushed

750g fresh raspberries

4 ripe but firm peaches, stoned and cut into slim wedges

2 teaspoons lemon juice

½ teaspoon Greenfields Rose Water

12–14 medium slices soft white bread, crusts removed

250g thick Greek-style yoghurt

40g shelled unsalted pistachios, roughly chopped

A few food-safe fresh chamomile flowers or extra dried chamomile petals, to decorate

  1. Place the chamomile in a heatproof jug and pour over the freshly boiled water. Cover and infuse for 10 minutes, then strain through a fine sieve. Press the flowers gently to extract their fragrant liquid.
  2. Pour 250ml of the infusion into a wide saucepan. Add the honey, vanilla pod and crushed pink peppercorns. Simmer gently for 4 minutes.
  3. Add 500g of the raspberries and cook for 2–3 minutes, just until they begin to release their juices. Lift them out with a slotted spoon and place them in a bowl.
  4. Add the peach wedges to the syrup and poach gently for 3–4 minutes. They should soften slightly while retaining their shape. Transfer them to the bowl of raspberries.
  5. Stir the remaining fresh raspberries, lemon juice and rose water into the fruit. Remove and discard the vanilla pod. Allow the fruit and syrup to cool for 15 minutes.
  6. Line a 900g loaf tin with two overlapping sheets of cling film, leaving enough overhang to cover the top.
  7. Dip each bread slice very briefly into the raspberry-chamomile syrup. Use the soaked bread to line the base and sides of the tin, overlapping the pieces and pressing them together so there are no gaps.
  8. Spoon one-third of the fruit into the tin. Cover with a layer of syrup-dipped bread, then repeat the layers, finishing with bread. Spoon over enough remaining syrup to colour any pale patches.
  9. Fold the cling film over the pudding. Place a small board or a second loaf tin on top and weigh it down with two food tins. Refrigerate for at least 8 hours.
  10. Unwrap the top, invert the terrine onto a serving plate and carefully remove the tin and cling film.
  11. Stir 2 tablespoons of the remaining chamomile infusion into the yoghurt. Serve each slice with a spoonful of yoghurt, chopped pistachios and a delicate scattering of chamomile petals.
Chamomile can become bitter if boiled directly or infused for too long. A covered 10-minute infusion extracts its soft apple, honey and hay notes without overpowering the fruit. Use ripe but firm peaches. Very soft peaches can disappear into the raspberry mixture and make the layers less distinct. Dip the bread quickly rather than soaking it completely. It will continue absorbing juice while the terrine rests overnight. Fresh chamomile flowers should only be used if they are food-safe and have not been treated with garden chemicals. For clean slices, chill the pudding thoroughly and use a sharp knife wiped between cuts. The unused chamomile infusion can be chilled and served over ice with lemon and a little Greek Thyme Honey.

Energy: 294 kcal

Fat: 7.5g

Saturated fat: 1.7g

Carbohydrate: 49g

Sugars: 29g

Fibre: 7g

Protein: 7g

Salt: 0.35g

In this recipe:

British

WHO WOULD LOVE THIS?

s is perfect for anyone who loves floral flavours, traditional British summer desserts, colourful food photography or an impressive pudding that can be made entirely in advance.

Recipe Categories

Recipe Keywords

Taste inspiration

The ingredients used in this recipe could also be used to create…

Herbs & spices

The Herb & Spice Shop
Discover pimento

The perfect addition to your autumn cooking, whether you’re seasoning hearty stews, spiced apple desserts, or festive bakes.

Our incredible range of 4 quality honeys that capture the essence of the Greek Islands.

Discover Greek Honey

Follow us at

Tiktok Instagram Facebook Pinterest

The Greenfields summer kitchen

View summer diary recipes...
View brochure
Our story...so far

View your previous orders, change password etc:

What shipping methods are available and how much?
We use Royal Mail second class postal service for all orders. Shipping is free when you order is £30 or more or have 10 or more items in your basket, a standard £4.99 charge will be applied for any cart containing less than £30 worth of products or less than 10 products.

How long will it take to get my package?
Usually 2-4 days.

Do you ship internationally?
We only ship to the United Kingdom.

A product I would like is out of stock, when will it be back?
Unfortunately it can be any time from a few days to a few months depending on suppliers. Enter your email address in the ‘notify me when available’ section on the product page and you’ll receive an email to let you know when it is back in stock.

What payment methods are accepted?
Through our trusted Stripe processing system you can pay using:

  • Visa (including Visa Debit and Visa Electron)
  • MasterCard
  • Delta
  • Maestro
  • American Express
  • PayPal
 

Why are certain products limited to one per customer?

Unfortunately due to logistical issues we can only ship one jarred product per order.

Have a question that isn’t answered here?
If your question hasn’t already been answered here or you need any further assistance, please get in touch using the contact us page.

*We will aim to get back to you within 24 hours.