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Lancewood Creamy Baked Vanilla Yoghurt
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Lancewood Creamy Baked Vanilla Yoghurt

Ingredients

Baked vanilla yoghurt:

500 g LANCEWOOD® Double Cream Vanilla Yoghurt
125 ml condensed milk
250 ml cream

Spiced plums:

150 g sugar
250 ml water
2 cinnamon sticks
4 plum(s)

Method

Preheat the oven to 140°C.

Baked vanilla yoghurt:
Using a mixing bowl, add the yogurt and condensed milk and mix through. Add the cream and whisk gently until smooth.

Pour the mixture into a 24 cm pie dish and place inside a large roasting pan. Pour hot water into the roasting pan and fill until halfway up the sides of the pie dish.

Bake for 45 - 50 minutes. The centre will still be wobbly, but it will set on cooling.

Remove from the oven and allow to cool to room temperature, then refrigerate for at least 3 hours or overnight.

Spiced plums:
Slice the plums in half and remove the pips. Cut each half into 4 wedges.

Using a small saucepan, heat the sugar, water and cinnamon sticks over low heat until the sugar has dissolved.

Add the plum wedges and cook over medium heat for 2 - 3 minutes, or until the plums are tender but not too soft.

To serve:
Serve the baked vanilla yoghurt with the warm plums and a drizzle of syrup and enjoy as an anytime treat!

HINTS & TIPS:

  • The baked yoghurt can also be made in 6 individual ramekins. Baking time will then be 15 - 20 minutes.
  • The plums can be made in advance and refrigerated for up to 3 days. Gently warm before serving.

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