Strawberry and Raspberry Pudding recipe

ingredients

4 meduim eggs, beaten
2 tbsp runny honey
250 g tub Greek natural yogurt
5 ml spoon vanilla extract or vanilla bean paste
1 tbsp cornflour
227 g strawberries, hulled
125 g raspberries
1 tbsp icing sugar (confectioners sugar), sifted

75 g strawberries
75 g raspberries

method

1. Preheat the oven to 170°C, 325°F, Gas Mark 3.

2. Put the eggs, honey, yogurt, vanilla and cornflour into a bowl and whisk together until smooth.

3. Pour the mixture into a 23 cm lightly greased oven proof dish.

4. Sprinkle the berries into the yogurt mixture.

5. Bake for 25 - 35 minutes or until just set and pale golden brown.

6. Dust with a little icing sifted icing sugar.

7. Blend or sieve together the remaining raspberries and strawberries for a quick sauce.

serving amount

serves: 4

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