For 8 portions you need

750ml good quality full fat yoghurt or Greek style yoghurt

250ml sweetened condensed milk

Flavour options use one of these

  • 10ml vanilla paste
  • 5ml vanilla paste; 10ml powdered cardamom; few strands of saffron dissolved in 20ml warm water
  • 15ml finely grated fresh ginger
  • 15ml finely grated lemon or orange zest
  • Approximately 10ml good quality rose water; taste and add more if required, but use with caution!

Honey and nut topping

To prepare

Combine all the ingredients in a mixing bowl

Pour it into a baking dish (mixture must be at least 4cm deep) or individual ramekins

Arrange the baking dish or ramekins in a roasting pan, or similar dish.

Once you are at the oven, pour boiling water into the roasting pan, to come halfway up the sides of the baking dish or ramekins.

Bake for 15 minutes and check. It should be just set, in the middle. If necessary, especially if you are using a large dish, you may have to bake it for a few minutes longer.

Either serve it warm or allow to cool to room temperature, or chill in the fridge.

This dessert can be stored covered in the fridge, without the topping, for up to 3 days.

You can serve it plain, without the addition of a topping. The delicate flaour is delicious on its own


Add a topping to the cooked dessert


Serve with fruit salad, berries or warm or chilled stewed fruit

My favourites are:

  • Chopped pecans or almonds, add honey and warm it slightly
  • Cubed mango, with finely grated raw ginger
  • Cubed mango with granadilla
  • Fresh berries
  • Stewed red plums
  • Stewed apple or pear with a hint of cinnamon and plump sultanas that were pre-soaked on something boozy like brandy