Total Time
8hrs 10mins
Prep 10 mins
Cook 8 hrs

Recipe in its original form found in the Diary section of "How To Cook," by Pamela Gwyther. I haven't been able to find Molasses sugar (which was the original ingredient), so I've tried myself with dark brown sugar. Even with that change, it's a creamy dessert which takes a long time to make, but not that much effort. Note: No real 'cooking' necessary -- I've used the cook time to indicate the refrigeration.


  1. In a large bowl, beat the cream until thick (think sturdy whipped cream, holding peaks) using a balloon whisk.
  2. Add yogurt and mix together well.
  3. Pour into a serving dish or several small ramekins.
  4. Sprinkle the sugar over the surface of the mixture in a thick, even layer: Cover with plastic wrap and chill overnight.
  5. The sugar will dissolve and leave a toffee-like layer on top, and you may end up with some liquid on the bottom: Serve chilled and enjoy.
  6. General notes: How to Prepare the Yogurt.
  7. Line strainer with cheesecloth and set over a medium to large bowl. (The bowl should support the strainer so it doesn't touch the bottom.) Put the yogurt in the lined strainer, cover loosely, and let it drain 6 hours to overnight in the refrigerator. Discard the liquid and use the strained yogurt as directed. If you decide to skip the step of straining the yogurt-- don't. With the amount of liquid in the dessert then, the'toffee layer' becomes more of a'dark sugar-water layer below the yogurtness'. Plan ahead for the total making time of this to be about 12-16 hours, and you should be fine.


Most Helpful

This is ULTRA DELCIOUS and YUMMY! Very easy to make as well. This was well enjoyed by kids big and small in my house;-) Thank you very much for sharing this recipe! Please note: Just as a tip I have conjured up the other day, if your brown sugar is as hard as a rock, and you have difficulty in breaking it into pieces, simply use your hand grater and grate as much of it as you want. Not just is it a good exercise for your hand muscles, but you also get superfine and lumpless brown sugar!

Charishma_Ramchandani October 02, 2003

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