This is possibly the easiest dessert you will ever make. You can use any fresh fruit or compote, or even canned fruit, which takes even less preparation. Prue says it is particularly delicious with fresh mango or passionfruit, but use whatever takes your fancy. If you want to serve this with a biscuit, a gingery one would work very well.
Energy 530 kcal/2212 kJ
Sat. Fat 20.2g
100ml double cream
100ml Greek yogurt
4 tablespoons muscovado sugar
Divide the fruit between two glass dishes or large ramekins.
Mix together the double cream and Greek yogurt, until well combined, thick, but not set. Spoon this over the fruit.
Sprinkle the sugar over the cream and yogurt. You will need to do this in a very thick layer. Put in the fridge to chill for around 30 minutes. The sugar will dissolve into a dark lake. To introduce a little crunch, sprinkle over a little more sugar or eat with a thin, sweet biscuit.