Berry Yogurt Pudding

Matthew Drennan uses Greek yogurt to prepare a light custard-style pudding layered with raspberries and blueberries
By Matthew Drennan
Berry Yogurt Pudding
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

  • 4 medium eggs, beaten
  • 70 g clear honey
  • 250 g Greek yogurt
  • 1 tsp vanilla extract
  • 1 tbsp cornflour
  • 200 g mixed summer berries, raspberries and blueberries
  • icing sugar, to dust

Method

1. Preheat the oven to 160C/gas 2. Beat the eggs, honey, yogurt, vanilla and cornflour in a bowl until smooth.

2. Scatter half the berries over the base of a buttered baking dish and top with the yogurt mixture.

3. Scatter over the remaining berries and bake for 40-45 minutes, until just set.

4. Dust with icing sugar to serve.

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