Ingredients:
- 400g Christmas pudding, crumbled
- 8 meringue nests
- 4tbsp lemon curd
- 400g Greek yoghurt
- 600ml double cream
Method:
1. Combine the double cream and Greek yoghurt in a large bowl and use an electric beater to beat until the mixture forms soft peaks. Gently stir through the lemon curd without fully mixing it in, forming a ripple effect.
2. Crush the meringue nests and divide amongst eight individual glasses. Spoon over half of the cream mixture, then add a layer of crumbled Christmas pudding. Repeat with the remaining cream. Serve immediately or keep in the fridge for up to one day.
