Barbados cream

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Serves: 6

By sara909

(1 Vote) 2


  • 100g dark brown sugar

  • 284ml medium carton of double cream

  • 284ml (same quantity) of greek yoghurt


  1. Whip the cream softly and fold in the greek yoghurt.
  2. Transfer into a serving bowl and sprinkle on the dark muscovado sugar over the top.
  3. Cover and refrigerate for a few hours

Handy Hint

Best made in the morning to be eaten in the evening - nice served in a glass bowl so you can see through to the dessert inside.

Additional Information

  • Egg Free

  • Nut Free

  • Gluten Free

  • Vegetarian

  • Cake/Dessert

  • Christmas

  • Kids can help

  • Make Ahead

  • yoghurt

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Your comments

  • TheChewyToffeeMum 02/05/10 09:12

    I love this recipe - I use it regularly and guests are always surprised at how simple it is to make. Made it last night for the in-laws today - hope they like it too! Sometimes I layer sliced bananas or poached rhubarb under the creamy layer.

  • sara909 30/04/10 15:48

    An old favourite my Nana used to make for us. The sugar becomes fudgy and delicious and makes a lovely pool on top of the cream. When you serve it the eater can then stir it through or leave it on top to plunge their spoon through to the creamy yoghurty deliciousness below! It's very quick and easy and relatively cheap.