To serve 6

  • 1 pint double cream
  • 1/2 pint natural yogurt, or Greek yogurt for a softer taste
  • 400 – 500g soft fruit (approx)
  • Sugar to taste for fruit and creamy yogurt mix
  • Soft brown sugar for topping

This is a Hazell family favourite and the easiest pudding to make. You can use freshly picked fruit in the summer or during the winter frozen fruit.

I tend not to use frozen strawberries as they go mushy and don’t look very pretty!

Choose whichever fruit you like best, or even a mixture of fruits.

Layer the bottom of your serving dish or bowl with the fruit. Sprinkle with a little sugar if desired.

You can even make individual servings in ramekin or sundae dishes.


To make the creamy yogurt:

Whip the double cream to a soft peak consistency. Fold in the natural yogurt. (Be careful as whipped cream continues to ‘whip’ when you mix anything else into it.) If desired add a little castor or icing sugar to the mix to your taste.

Spread the creamy yogurt over your prepared fruit. Sprinkle the surface with some soft brown sugar. This will dissolve and form a pretty layer of liquid sugar if done in advance.

Keep chilled until you are ready to serve. Serve pudding on it’s own or with meringues.



I sometimes serve Creamy Yogurt as a pudding in its own right. In this case I add a little more sugar to the mixture and even a drop of vanilla essence to give it a bit of oomph.

You can then top it with brown sugar as above or even burnt sugar.