This baked yoghurt pudding is made with just 5 ingredients and will be a teatime winner.
- 1 hr 30 mins + cooling
- 310ml castor sugar
- 3 x 385g tins condensed milk
- 9 eggs
- 5ml vanilla essence
- 500ml Greek yoghurt
- Preheat oven to 160°C. Grease a 24cm ring pan. Heat the sugar on medium-high with the lid on until a light caramel forms. Pour into the pan.
- Beat the remaining ingredients until combined. Carefully pour on top of the caramel over the back of a spoon. Place inside a deep tray and pour in enough boiling water to come halfway up the sides.
- Bake for about 1 hour 15 minutes or until just set. Remove from the water bath and set aside to cool. Turn out onto a serving dish (some of the caramel will be stuck to the base).
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Magazine issue date: October, 2018