This is a variation of my ever-popular Passion Pudding. It takes all of five minutes to make.
|400g (14oz)||tin raspberries in natural juice|
|Framboise or cassis liqueur (optional)|
|150ml (¼ pint)||double cream (not extra thick)|
|225g (8oz)||Greek-style yoghurt|
|1–2 tbsp||light soft brown sugar|
|100g (4oz)||fresh raspberries, to decorate|
You will need a 18-20cm (7-8in) ready-made sponge flan case.
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.