Pomegranate and Yogurt Pudding

Light and luscious with a glorious gooey sauce underneath, Simon Rimmer's unusual Middle Eastern-inspired dessert is sure to please
By Simon Rimmer
Pomegranate and Yogurt Pudding
  • Rating:
  • Serves: 4-6
  • Cook Time: 40 minutes
  • Prep Time: 45 minutes plus several hrs steeping time
  • Effort: easy


For the strawberries

  • 450 g strawberries, chopped
  • 125 ml marsala
  • Greek yogurt, to serve

For the pudding

  • 3 eggs, separated
  • 2 vanilla pods, seeds only
  • 350 g Greek yogurt, thinned with a little milk
  • 1 orange, zest only
  • 1 lemon, juice only
  • 25 g flour
  • 75 g sugar
  • 1 pomegranate, seeds only
  • 45 g chopped pistachio nuts


1. Steep the strawberries in the Marsala for several hours (or overnight if possible).

2. When you are ready to cook the pudding, preheat the oven to 180C/gas 4 and lightly butter a 25cm baking dish.

3. Beat the egg yolks and vanilla together. Add the yogurt, orange zest, lemon juice and flour and mix well.

4. Whisk the egg whites until stiff, gradually adding the sugar. Fold into the yogurt, together with the pomegranate seeds.

5. Spoon into the baking dish. Put the dish in a roasting tin and fill the roasting tin with enough water to come half way up the sides of the dish.

6. Cook for 20 minutes, then sprinkle the nuts over and cook for a further 20 minutes, until golden and springy. Serve with the strawberries and extra Greek yogurt.

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