Yoghurt and Camomile pudding

This is a quick pudding recipe for yoghurt lovers everywhere. Here, the recipe calls for self raising flour but you can substitute this for wholemeal flour.

Ready in 1 hour

Serves 6 - 10 people

You will need an 6 inch cake tin

Preheat your oven to 140°C

Ingredients to bake

● 150 self raising flour

● 100g natural low fat yoghurt

● 80g sugar

● 100ml camomile tea (cooled)

● 1 teaspoon of baking powder

● A pinch of smoked seasalt

● 1 medium egg (optional)

Ingredients to serve

● 100g natural low fat yoghurt

● 2 tablespoons of hot honey to drizzle

A simple guide to making hot honey at home is below. You will need 1/2 teaspoon of chilli powder or 1/4 teaspoon of chopped scotch bonnet pepper and 6 tablespoons of honey.

Mixing

● Add the flour, sugar and baking powder to the bowl, mix lightly

● Add the cooled camomile tea, yoghurt and salt, combine well by hand or with a mixer until smooth

● If you are making the eggless recipe, pour the batter into your cake tin ready for the oven

Adding the egg

● In a separate bowl, use a fork or whisk to gently whisk the eggs until they start to get bubbles at the top of the bowl

● Add the whisked eggs into the bowl with the other ingredients and mix until smooth

TIP: Using organic ingredients is best for your body and they make your bakes taste amazing

TIP: Steep your camomile tea in no more than 100ml of hot water to get a concentrated flavour and let this cool down before adding to the mix

Baking

● Set the oven temperature to 140°C and turn on for 5 minutes before you need it

● Butter your baking pan lightly or line with baking parchment

● Pour your batter into the baking pan and place in the oven to bake

● Check the cake after 40 minutes

● If a wooden skewer or toothpick does not come out clean, bake for another 5 minutes then check again

TIP: Do the skewer/toothpick test quickly but carefully to avoid the oven temperature dropping too low, this can affect the final rise.

Finishing

● Take the pudding out of the oven and leave to cool for at least 20 minutes before removing from the cake tin

● Finish with more yogurt and a drizzle of honey infused with chilli powder or a 1/4 of a teaspoon of chopped scotch bonnet pepper.

TIP: The delicious scotch bonnet pepper carries a lot of heat so start with mixing 5 tablespoons of honey to 1/4 of a teaspoon of chopped scotch bonnet or 1/2 teaspoon of chilli powder. You only need a small amount of heat to avoid overpowering the other flavours. Enjoy!

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