Pomegranate and yogurt pudding

Method

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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Ingredients

For the strawberries

450g Strawberries, chopped
125ml Marsala
Greek yogurt, to serve

For the pudding

3 Eggs, separated
2 vanilla pods, seeds only
350g Greek yogurt, thinned with a little milk
1 orange, zest only
1 lemon, juice only
25g Flour
75g Sugar
1 pomegranate, seeds only
45g chopped pistachios

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