Strawberry and ginger layer pudding

Name: Strawberry and ginger layer pudding
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 460 g Strawberries, roughly chopped; 3 tbsp caster sugar; 1 unwaxed lemon, zest; 1 ginger loaf cake; 300 ml pot double cream; 160 g Greek-style natural yogurt; 40 g pistachio kernels

Ginger and strawberries sing a perfect duet in this dessert, which needs no cooking at all (you can toast the pistachios if you like, though). Eat immediately or make a day ahead and let it wait in the fridge.

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Vegetarian

Serves6
CourseDessert
Prepare15 mins
Cook-
Total time15 mins
Plusmacerating

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460g Strawberries, roughly chopped
3 tbsp caster sugar
1 unwaxed lemon, zest
1 ginger loaf cake
300ml pot double cream
160g Greek-style natural yogurt
40g pistachio kernels

Put the strawberries in a bowl with the sugar and lemon zest; toss well to combine, then set aside to macerate for 20-30 minutes. Use a slotted spoon to transfer to the base of a serving dish (about 22x18cm) with a little of the macerating liquid (chill the rest for up to 3 days to use in cocktails or over ice cream).
Cut the cake into 1-2cm slices and assemble in roughly 1 layer over the macerated berries. In a large bowl, whisk the cream to ribbon stage (the whisk leaves a trail when lifted from the bowl), then fold in the yogurt. Spoon and spread over the ginger cake. If making ahead, chill at this point (for up to 24 hours; remove from the fridge 45 minutes before eating). Roughly chop the pistachiosand sprinkle over the top, then serve.