Muscovado heaven | Student cookbook

An easy and wicked version of a Prue Leith recipe, also adopted by Nigella Lawson as Barbados Dream.

Serves: 2-3
Cooking time: 12 hours

150ml double cream
150ml Greek yoghurt
2 heaped tbsp muscovado sugar

Lightly whip the double cream. Fold in the Greek yoghurt, tip into a shallow glass dish – or dishes – and sprinkle generously with dark muscovado sugar – you'll find this in health food stores (don't be tempted to use another kind!) Cover with cling film and leave in the fridge for at least 12 hours. The sugar seeps into the creamy yoghurt and creates a fabulous treacly topping. You can also add fruit, such as apricots, raspberries or blueberries to the bottom of each dish, if you like.

Thanks to who have provided this article. View the original here.


comments powered by Disqus