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


. 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


125g unsalted butter

65g caster sugar (plus extra)

125g plain flour

65g of polenta or semolina


.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


. 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

Featured Posts
Recent Posts
Search By Tags
No tags yet.
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Instagram Classic

©2014 created by Old Town Cooks LTD. All rights reserved.

Registered company# 9260611


  • facebook-square
  • Pinterest - Black Circle
  • Twitter Square
  • Instagram Black Square