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Berry yogurt pudding

Matthew Drennan from Great Food Live
Matthew Drennan uses Greek yogurt to prepare a light custard-style pudding layered with raspberries and blueberries

Berry yogurt pudding

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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Serves: 4

Prep: 20 min
Cook: 45 min

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