“This is the easiest dessert if you’ve got the basic elements to hand, and it’s really nice. I made loads of plum jam recently and we ate it here in about two weeks. Why would you eat anything else?”
– Gwen McGrath, chef & restaurant owner, Dublin
Serves as many as you like
INGREDIENTS
Soda bread
Plum jam
Yoghurt (or ready-made labneh)
METHOD
To make the labneh: spoon the yoghurt into a clean J-cloth, making sure the yoghurt is covered by the cloth, and leave it hanging overnight, with a bowl or bucket underneath to catch the liquid. The next day, squeeze out and discard any excess liquid. Season the labneh with a little bit of salt.
Slice the bread, spread a generous amount of labneh over each slice, and top with a dollop of plum jam.
