Balkan Syllabub

This really is an instant pudding but very good too. It can be made with any flavour fruit yoghurt but I think apricot combines best with the cream and lemon juice.


  • ½ pint yoghurt (275 ml)
  • ½ pint extra thick or (double) cream (275 ml)
  • juice of ½ lemon
  • 2 oz almond flakes (50 g)


Put the yoghurt into a mixing bowl. Stir in the lemon juice. Whip the cream and whisk thoroughly into the yoghurt. Put the mixture into individual dishes (glass ones look best). Sprinkle flaked almonds on the top and chill well in the fridge before serving.


Mix plain yoghurt sweetened with caster sugar with the whisked cream and lemon juice. Put into dishes and sprinkle soft brown sugar all over the top. Chill in the fridge before serving. The brown sugar melts slightly and makes a delicious topping.