19 May Baked Vanilla Yoghurt with Spiced Plums

I absolutely love double cream yoghurt, and enjoy it almost daily for breakfast with fruit and granola. The vanilla flavoured Double Cream yoghurt from Lancewood is sooo thick and creamy, and contains real vanilla seeds -it’s my absolute favourite! I planned to use it to make a dessert, but this baked yoghurt with spiced plums could be served as a decadent breakfast or brunch too.
The baked yoghurt recipe is just 3 ingredients all whisked together – it couldn’t be easier! The only bit of effort required is baking it in a water-bath, which ensures it bakes evenly and doesn’t split. The texture of baked yoghurt is quite unique – it’s thick and creamy, and set quite firm but just melts in your mouth! I’d say it falls somewhere between a panna cotta and a fridge cheesecake. Because it’s so rich, it really benefits from the tart, juicy plums on the side, and I love the hint of autumn flavour that the cinnamon adds.

Ingredients:

(Serves 4-6)

Vanilla Baked Yoghurt:
500g LANCEWOOD Double Cream Vanilla Yoghurt
125ml condensed milk (½ cup)
250ml cream (1 cup)

Spiced Plums:
4 medium plums
150g sugar (¾ cup)
250ml water (1 cup)
2 cinnamon sticks

Directions:

• Preheat the oven to 140°C.
• Add the LANCEWOOD Double Cream Vanilla Yoghurt to a bowl and stir in the condensed milk. Add the cream and whisk gently until smooth.
• Pour the mixture into a 24cm pie dish and place inside a large roasting pan. Add hot water to halfway up the sides of the pie dish. Bake for 45-50 minutes (the centre will still be wobbly, but will set on cooling).
• Leave the baked yoghurt to cool to room temperature, then refrigerate for at least 3 hours (and up to 3 days).
• Slice the plums in half and remove the pips. Cut each half into 4 wedges. 
• Heat the sugar, water and cinnamon sticks in a small saucepan on low heat until the sugar has dissolved. 
• Add the plums and cook over medium heat for 2-3 minutes, or until the plums are tender but not too soft.
• Serve the baked yoghurt with the warm plums and a drizzle of syrup.
  

TIP: The baked yoghurt can also be made in 6 individual ramekins (bake for 15-20 minutes). The plums can be made in advance and refrigerated for up to 3 days. Gently warm before serving.