Orange and Rosewater Baked Yoghurt with Roasted Strawberries and Rhubarb

, from Issue #63. December, 2015
Photography by Aaron McLean.
Orange and Rosewater Baked Yoghurt with Roasted Strawberries and Rhubarb

Fragrant with aromatic rosewater and citrusy orange, the yoghurt bakes into a light cheesecake style dessert that goes well with roasted or fresh fruit. 


2 cups thick, plain full-fat yoghurt
395 gram tin condensed milk
¼ cup dried milk powder
pinch sea salt
1 teaspoon rosewater or orange flower water
finely grated zest of 1 orange
To serve
2 tablespoons finely chopped pistachios

1 x shallow baing dish, 24cm by 3cm suitable for serving
or 6 x 10cm by 3cm deep capacity ramekins

Roasted Strawberries and Rhubarb
2 punnets strawberries, hulled and halved or quartered if large
6 stalks red rhubarb, cut 6cm lengths
⅓ cup caster sugar
zest and juice 1 large orange 


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.