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A gloriously unfussy summer pudding. Homemade meringue is always wonderful, but good-quality shop-bought meringue nests are a perfectly acceptable shortcut. Rich vanilla custard scented with orange blossom, ripe summer fruit and toasted almonds bring everything together.
For the meringue (or use 4 large shop-bought meringue nests)
• 4 large egg whites
• 220g caster sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar
For the filling
• 300ml double cream
• 250ml whole milk
• 1 vanilla pod, split and scraped (or 1 tsp vanilla paste)
• 3 egg yolks
• 40g caster sugar
• 1 tsp orange blossom water
• 2 ripe peaches or nectarines, sliced
• 150g strawberries, halved
• 100g raspberries
• 2 tbsp Marsala
• Finely grated zest of ½ lemon
• 40g flaked almonds, toasted
• A few mint leaves
1. Heat the oven to 130°C fan. Whisk the egg whites to stiff peaks, gradually adding the sugar until thick and glossy. Fold in the cornflour and vinegar. Spoon onto a lined baking tray to form a 20cm round and bake for 1 hour. Turn off the oven and leave to cool completely inside.
2. For the custard, heat the milk and vanilla until just below boiling. Whisk the egg yolks and sugar together, then slowly pour in the milk. Return to a low heat and stir until the custard coats the back of a spoon. Remove from the heat, stir in the orange blossom water and chill completely.
3. Toss the fruit with the Marsala, lemon zest and mint. Leave to macerate for 15–20 minutes.
4. Softly whip the cream and fold half through half the custard.
5. Top the meringue with the whipped cream, spoon over the fruit, spoon over with custard and finish with toasted flaked almonds.
Meet the makers behind Neal`s Yard Dairy.
For over 40 years, our friends at Neal`s Yard Dairy have been championing British and Irish farmhouse cheese, working hand in hand with artisan producers to bring remarkable cheeses to the table.
Their dedication to craftsmanship and provenance reflects the same values we look for in every ingredient we serve.
Read the full story via the link in bio.
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