Ingredients
Instructions
- Preheat the oven to 170°C and, using a balloon whisk, beat the eggs in a bowl; add the yoghurt, vanilla essence and cornflour and whisk until the mixture is smooth and well-combined.
- Scatter half the grapes over the base of a 1 litre baking dish; pour the yoghurt mixture over the grapes; scattter the remaining grapes over the top and bake for 30 minutes or until the top is firm to the touch.
- Sprinkle with brown sugar and scatter the almonds over the top; set aside to cool slightly and serve warm.
- Variations: For a grape & berry yoghurt bake, replace the honey yoghurt with a berry-flavoured yoghurt. To make grape & custard bake, replace the honey yoghurt with custard. Replace the brown sugar with cinnamon and the almonds with chopped walnuts.