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Chocolate rice krispie marshmallow blondies

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Chocolate rice krispie marshmallow blondies

30 minutes

Bofrot (puff puff)

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Bofrot (puff puff)

Banana fritters

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Banana fritters

2 minutes

S’more sandwiches

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S’more sandwiches

Chocolate crème caramel

Chocolate recipes

Chocolate crème caramel

45 minutes

Caramel apple pie with burnt honey

Apple recipes

Caramel apple pie with burnt honey

35 minutes

Giant candied hazelnut bun

Easter recipes

Giant candied hazelnut bun

30–45 minutes

Brandy snaps with caramel cream

Easter recipes

Brandy snaps with caramel cream

15 minutes

Lamingtons

Afternoon tea

Lamingtons

Apple-and-cinnamon muffin loaf

Sweet treat

Apple-and-cinnamon muffin loaf

45 - 60 minutes

Vinegar pudding

Sweet treat

Vinegar pudding

35 minutes

Genius yoghurt brûlée

Sweet treat

Genius yoghurt brûlée

30 minutes

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Genius yoghurt brûlée

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

1 cup Woolworths full-cream plain yoghurt
1 cup sour cream
1/4 cup condensed milk
1/4 cup honey
1 t vanilla extract
caster sugar, for sprinkling

Method

1. Preheat the oven to 130°C. Whisk together all the ingredients until well combined.

2. Divide the mixture between 4 small ovenproof jars. Place in a deep tray with a dishcloth at the bottom to keep the jars stable, then top up with water until about halfway up the sides of the jars. Bake for 30 minutes, or until just set and still slightly wobbly.

3. Remove from the oven and water bath and serve warm or cool.

4. Sprinkle a layer of caster sugar over the top of each jar of baked yoghurt and caramelise using a blowtorch.

Find more dessert ideas here.

Photograph: Andrea Van Der Spuy
Food assistant: Kate Ferreira