In life as in books

 

     "Dessert was a bowl of fruit served with a mixture of cream and yoghurt, with a layer of burnt sugar on top, one of Grandma's classic combinations, made by Bronwen before we'd arrived."

    That passage is from Tim Pears's novel Disputed Land, which I've just finished and can recommend, and reading it reminded me of that effortless and very good pudding it describes, a version of which I posted here. I went back to the recipe my own grandmother used to make it today (it's in Claire Macdonald's Sweet Things, should you happen to have that book), but as it's just two parts double cream, whipped quite swiftly, to one part Greek yogurt, folded in, put in a bowl with a layer of Demerara or Muscovado sugar sprinkled on top and left to chill for an hour or two, you hardly need written instructions. (I've photographed it here just made, not ready for serving, so the sugar has yet to dissolve).