This is a must try recipe that is simple to make and an impressive dessert for a dinner party that can be served warm or cold. You can make this the day before and reheat it just before serving to make entertaining easy or serve cold topped with fresh berries.  The raspberries can also be swapped for blueberries or blackberries.

Serves 4

Preparation and cooking time: 30 mins

80 g caster sugar

160 g Greek Yoghurt

150 g raspberries

4 eggs

Juice of one lemon

Zest of one lemon

¼ tsp ground cardamom

1. Preheat the oven to 160°C
2. In a medium bowl mix together the eggs, caster sugar and yoghurt
3. Stir through the lemon juice and cardamom, taking extra care not to create bubbles.
4. Strain liquid through a sieve and then stir through the zest.
5. Set out 4 ramekins into a high sided baking dish and place raspberries in the bottom of the ramekins.
6. Carefully pour the custard mixture evenly into the ramekins and place in the oven. Pour boiling water into the baking dish and bake for 20 minutes.  Remove from the oven when the custard still has a little wobble in it.
7. Serve topped with fresh raspberries and a dollop of natural or vanilla yoghurt