Plum & granola yoghurt pots

Plum & granola yoghurt pots

15 mins
Cooking time
35 mins
Deidre Rooney

This is healthy but not austere so you won’t even notice you’re eating something that’s also good for you.

From the grocer


Quantity Ingredient
sunflower oil, for greasing
125g caster sugar
1 1/2 tablespoons white sesame seeds
2 star anise
150g soft light brown sugar
75ml orange juice
300g greek-style yoghurt
50ml thick cream
1/2 teaspoon natural vanilla extract
50g icing sugar, or to taste
250g Home-made granola American style

From the greengrocer

Quantity Ingredient
12 unripe plums, halved and stoned
2.5cm piece of fresh ginger, peeled and finely grated


  1. Grease a baking tray with sunflower oil. Put the caster sugar and 2 tablespoons water into a saucepan over a low heat. Gently heat until the sugar has completely dissolved. Increase the heat and boil the mixture until it turns to caramel.
  2. Add the sesame seeds and immediately pour onto the baking tray. Leave to set. When the caramel has hardened, break it into large shards.
  3. Preheat the oven to 180°C. Put the plums in a bowl with the ginger, star anise and soft light brown sugar, and mix everything together with your hands.
  4. Place the plums in an ovenproof dish large enough to take them in a single layer. Pour the orange juice into the dish and bake for 20–25 minutes, depending on the ripeness of the plums.
  5. If the juice left in the dish is thick and syrupy, leave to cool. If there’s a lot of thin juice left, remove the plums with a slotted spoon, pour the juice into a saucepan and boil to reduce and thicken. You should end up with about 125 ml of liquid; it will thicken more as it cools. When cool, pour it back over the plums.
  6. Mix the yoghurt with the cream, vanilla and icing sugar. Have everything ready to assemble in 125–150 ml glasses. Layer the components in each glass starting with some plums, then some yoghurt, then a layer of granola. Repeat. Stick a caramel shard in the top before serving.
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