Baked vanilla yoghurt, Rhubarb, polenta shortbread

Great as quick tasty dessert or perfect to have as a yoghurt in the morning this baked yoghurt only takes 20 minutes to make.

Baked yoghurt (makes 4 small yoghurts)

125g crème fraiche

125g sour cream

25g cream

3 tbsp honey

25g caster sugar

1 vanilla pod

Method:

. In a bowl mix all the ingredients together then place in your ramekins or bowls

. Pre-heat an oven to 90 degrees

. Cling film tightly each yoghurt and bake at 90 degrees for 15-20 minutes

. Remove from oven and chill with the cling film on, pierce a few holes in the cling film to avoid condensation forming

. The yoghurts are ready to eat as soon as chilled and are perfect for breakfast

Shortbread:

125g unsalted butter

65g caster sugar (plus extra)

125g plain flour

65g of polenta or semolina

Method:

.Preheat oven, 150 degrees C. Cream the butter and sugar until light and fluffy. Add the plain flour and polenta

.Press into a buttered 22cm square tin or a 20cm diameter round tin and prick with a fork. Bake for 40-50 minutes. Sprinkle with sugar. Cut into squares/slices whilst still hot and allow to cool.

Rhubarb compote

2 sticks rhubarb

50g caster sugar

1 star anise

Method

. In a pan add the chopped rhubarb

. Cook for 2 minutes on a medium heat

. Then add the sugar and star anise and cook for 10 minutes until the rhubarb is cooked and tender

. Cool in container in fridge