Prue Leith’s signature dish, Muscovado Heaven


On my way to Jane’s , I was so pleased to spot one of three original 1930 Bedford buses that still operate on the island.
On tv today I made Prue Leith’s signature dish known as Muscovado Heaven.   I like the idea of increasing the volume of whipping cream with something that is more healthy.

It is gluten free and very quick and easy to make. It is one of those desserts that looks like you have gone to a bit of trouble and you can leave it plain or add any type of fruit.  It is best to prepare them the day before you need them and leave them in the fridge overnight for a mere sprinkle of the muscovado sugar to melt into that fudgy syrup as it hits the cold temperature in the fridge and blends in with the cream.  This dessert will only work with muscovado sugar and you can use a lighter version if you prefer.  The cream works best with Greek Yoghurt.  The combination will give you a taste of heaven as the name suggests… just close your eyes and dream…

You will need :

Equal amounts of whipping cream and yoghurt
For 6 persons I used 500 ml of cream and 500ml of plain yoghurt
1 large can peaches [optional]
150g muscovado sugar
Place the drained peaches at the bottom of the glasses.

Whip the whipping cream until it is stiff and fold in the yoghurt. Pipe or spoon the yoghurt mixture into the glasses.


Sprinkle the muscovado sugar on to the surface.


Leave in the fridge overnight….


The sugar will melt into a fudgy syrup, the combination is heaven….

Montare and Kolios
I mix equal amounts of authentic Greek yoghurt with my favourite whipping cream
Trade Enquiries:

Muscovado Sugar by Billingtons at Borg & Aquilina
Kolios Greek Yoghurt and Montare D’Oro Whipping Cream at Quality Foods

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