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Passion Sponge
From the book
My Kitchen Table: 100 Sweet Treats and Puds
A perfect baking book for beginners
All Mary's favourite tea-time treats
Simple puddings for home entertaining
Buy From
Introduction from Mary Berry
This is a variation of my ever-popular Passion Pudding. It takes all of five minutes to make.
Ingredients
Essential kit
You will need a 18-20cm (7-8in) ready-made sponge flan case.
Method
Place the sponge flan case on a serving plate. Drain the raspberries, saving the juice, and spoon them evenly over the flan case. Spoon over a little of the reserved juice with a splash of the liqueur, if desired.
Whisk the double cream until stiff, then fold in the Greek yoghurt. Pile it on top of the raspberries.
Sprinkle over the sugar and chill until the sugar has melted into the topping. Decorate with fresh raspberries just before serving.
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