Midweek Pudding

Serves 4

Ingredients:

• 2 tins sliced peaches, drained and liquid reserved
• 1 punnet blueberries
• 1 cup muesli
• ¼ cup desiccated coconut
• 4 Tbs sugar
• 50g melted butter
• 500ml Bulgarian yoghurt

Method: 

1. Preheat oven to 200C.
2. Place the drained peaches and blueberries into an oven dish.
3. In a bowl, mix together the muesli, coconut, sugar and butter.
4. Scatter the muesli mixture over the peaches and bake in the oven until the topping is crispy and golden.
5. Mix the Bulgarian yoghurt with the reserved peach canning liquid and serve drizzled onto the pudding.