Otherwise known as ‘Mendip Mont Blanc’, these walnut and cinnamon meringues, created by Yeo Valley, are a great way to use up leftover Christmas pudding.
Makes 12 individual meringues
-
- 300g egg whites
- 375g caster sugar
- 110g dark brown Muscovado sugar
- 1 tsp cinnamon
- 45g chopped walnuts
- 100ml chestnut purée
To serve:
-
- Leftover Christmas pudding
- 500ml double cream, whipped
1. Put the sugar into the bowl with the egg white and mix well.
2. Place the bowl over a pan of hot water. Let it get to around 40C, whisking occasionally.
3. Once warmed through and combined, remove from the heat and pour into a big bowl, whisking until cool.
4. Using two spoons, create large blobs of meringue and place on a tray lined with greaseproof paper.
5. Sprinkle over the cinnamon and chopped walnuts.
6. Cook at 110C / Gas ¼ for 1.5 – 2 hours.
7. To assemble, break up your leftover Christmas pudding and mix with the whipped cream.
8. Make a pile of the meringues and liberally mix in the whipped cream, Christmas pudding and chestnut purée as you go.