Place the tomato into a non-reactive pan along with the sugar, chilli flakes, vinegar and a splash of boiling water. Simmer with the lid on for 5-6 minutes, or until the tomato is tender, then transfer to a bowl to cool.
Whisk the cream together with the yoghurt and icing sugar in a bowl until well combined. Fold in the tomato mixture, then spoon into a glass serving dish. Grate over the nutmeg and garnish with a wedge of orange. Serve.
