Thursday, 10 April 2008


This  is a delicious  pudding which is very light and fun to make. I must admit I am not one for making puddings, but my son was home at the weekend and this was a treat we all enjoyed as a family.

  • 3 Egg whites,size 1
  • 175 gr caster sugar
  • 1 level tsp corn flour
  • 1/2 ( half tsp ) vinegar
  • 275 ml whipped cream ( I used half fat cream )
  • Pack of soft fruit of your chose
  • A little icing sugar to go on top
  • 3 Egg yolks
  • 3tsp corn flour
  • 8 fl oz milk
  • Drop of vanilla or almond essence
Pre- heat the oven to gas mark 2, 300F, 150C.


Grease the baking sheet lightly and line it with greaseproof paper. I used a plate by placing it upside down to draw a round circle of about 10 and a half inches in diameter. (about 27 cm). 
Place the egg whites in a large bowl and whisk until it forms soft peaks. When you turn the bowl upside down it should not slide out. Then whisk the sugar in slowly little at a time. Whisk the corn flour and vinegar in. Now it is ready to spoon the meringue mixture on to the baking sheet. Make a round circle by making depression in the centre. Make little swirls all around the meringue. You can use skewer to lift up and make tiny little peaks.
Now place the baking sheet in the oven and turn the heat down to 140 C immediately. Leave to cook for one hour. Then turn the oven off and leave the meringue in the oven to get completely cold and dry. I leave it in the oven overnight if i have time.


Because I don't like wasting anything, i thought it will be good idea to use the egg yolks to make a nice thick custard to use for the pavlova.
For this, heat the milk in the pan. Mix egg yolks with corn flour, sugar and vanilla essence. Pour hot milk into the egg yolk mixture. Return it to the pan and heat gently stirring all the time, until it has thickened. Leave to cool by sprinkling some caster sugar over to prevent it forming a skin.




Lift  the meringue from the baking sheet and place  it on a plate. First spread the COLD custard on top then cream and fruit over the cream. Sprinkle sifted icing sugar over the fruit before serving. 

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