150ml maple syrup

250g yoghurt

3 eggs

50g sugar

2 vanilla pods

zest 1 lemon

175g flour

2tsp baking powder

110ml oil

For the dip

175g custard

150g creme fraiche

1 vanilla pod

garnish and serve with toasted flaked almonds, soft red fruits


1. Preheat the oven to 180°C

2. Whisk the maple, yoghurt, eggs, sugar, vanilla, lemon for 5 minutes

3. Mix the dry in another bowl and combine

4. Finally, whisk in the oil

5. Spoon into a greased, lined 2lb loaf tin

6. Cook about 50 minutes. Cool.

7. To make the dip, combine everything together and mix well.

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