7-minute baked yoghurt pudding
|1 cup||LANCEWOOD® Double Cream Plain Yoghurt|
|385 g||condensed milk|
|250 ml||fresh cream|
|1 tsp||vanilla paste|
Preheat your oven to 180°C. In a mixing bowl, add all your ingredients and whisk together. Do not overwhip – just 30 seconds to a minute to combine. Place in moulds and bake for 6 or 7 minutes.
Don’t overbake these either. The centre will still be wobbly when you take it out, but it will set once it cools down.
Serve with fresh berries.