Orange and Rosewater Baked Yoghurt with Roasted Strawberries and Rhubarb

Preheat the oven to 160°C fan bake.

Whisk all the ingredients together in a bowl then pour into the baking dish. 

Place in a deep roasting tin and pour very hot but not boiling water into the base of the tin. Not into the pudding. You need enough water to come halfway up the sides of the baking dish. 

Bake for about 20 minutes for a large dish or 10 minutes for individual ramekins, until just set. Carefully lift out of the roasting dish and leave to cool. 

To serve: Scatter the pistachios over the baked yoghurt and serve with the roasted fruit. 

Cook’s Tip: You must use full-fat yoghurt for this recipe to work. 

Roasted Strawberries and Rhubarb

Preheat the oven to 180°C fan bake.

Combine all the ingredients in a baking dish large enough to hold the fruit in a single layer. 

Roast for 20 minutes or until the fruit is tender but not falling apart. Cool before serving.