Berry yogurt pudding

By: Matthew Drennan From: Market Kitchen

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This recipe is classed as easy

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Prep time:
20 mins
Cook time:
45 mins
Serves:
4

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

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Ingredients

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