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Great value

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Tielman Furters baby yoghurt cakes

Tielman Furters baby yoghurt cakes

By Tielman Furter

Serves Makes 24

Ingredients

2 x 200 g Tennis biscuits packets, crushed
250 g butter
4 cups double-cream Greek yoghurt
1 x 385 g condensed milk
2 lemons, zested

Method

Preheat the oven to 180°C.

Combine 2 x 200 g packets crushed Tennis biscuits with 250 g melted butter and line 2 x 12-hole muffi n pans with the mixture.

Mix 4 cups double-cream Greek yoghurt with 1 x 385 g can condensed milk and the zest of 2 lemons. Fill the lined muffi n pans with the mixture, then bake for 5 minutes.

Chill for 10 minutes before turning out. Dust icing sugar over a paper stencil onto a plate and serve.

Chocolate fondants with kirsch-soaked cherries

Self-saucing stuffing pie

Sufganiyot/Doughnuts

American-style coconut flapjacks

Croissant bread-and-butter pudding with berries

Lemon cream cheesecake

Lemon curd puddings

Pina colada cake

Trout gravlax with minted cucumber-and-yoghurt sauce

Steamed pudding

Amarula Cream Martini

Green bean, pea, baby potato and micro rocket salad with rooibos vinaigrette

Creamy smoked salmon

Italian fig and hazelnut certosino with golden almonds

Tielman Furters baby yoghurt cakes

Tielman Furters baby yoghurt cakes

Ingredients

Method