If you're looking for a simple and quick pudding then there really isn't anything that beats this dish with Greek origins.


Cook time
10-15 mins

Prep time
5 mins


Recipe provided by: Kate Reeves

  • 4 large nectarines, pitted and cut in half
  • 4 tablespoons of Haughton Honey, with more for drizzling
  • Greek yoghurt
  • Chopped hazel nuts or walnuts to garnish
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz.

  1. Preheat your oven to 190c/375f. Core the nectarines and cut into halves.
  2. Tear 4 x 12-inch pieces of kitchen foil and place two halves of nectarine in the middle of each foil sheet.
  3. Drizzle the nectarine halves with the Haughton Honey and fold the foil over to create a parcel. Put the parcels on a baking tray and place in the oven for 10-15 minutes.
  4. Once the nectarines are soft remove them from their parcels. Serve on 4 plates and top with a spoonful of Greek yogurt. Sprinkle with the chopped nuts, more Haughton Honey and then serve.
Join Sticky News

You can unsubscribe at any time. See our privacy policy for more info on how we use your data.