Autumn Eton mess


autumn eton mess3

Sorry it’s taken me a while to post any recipes. You’d think with all the harvests at this time of year I’d have recipes flying off my fingers at the keyboard, but I’ve just been so busy. We’ve been eating lots of homegrown produce, but quite simply. Courgettes chopped and added to pasta dishes, sweetcorn eaten straight from the cob or mixed with tuna and mayo for lunch, raspberries stewed down to pour over ice-cream, new potatoes boiled or roasted with garlic, and the first plums of the season, eaten straight from the bowl or chopped into my breakfast granola. Nothing really worthy of a recipe.

I did make a marrow and pecan cake, all prepared to post the recipe for it, but it was a disaster. Paul Hollywood would have given me one his death stares. I think I know where I went wrong, and in true GBBO style, I shall dust myself down, hold my head up high, and try again. After throwing the dud one in the bin. There’s always time to start again – actually no, there really isn’t Nadia!

So, I came across a recipe for autumn Eton mess on my M&S cook app, but decided to adapt it slightly, partly due to not having a ready supply of cinnamon sticks or vanilla pods (I know, I’ve let myself down there) but I also wanted to add some of my autumn fruiting raspberries to the mix. I wasn’t sure whether plums and raspberries would work together, but they worked for me. I think a true Eton mess has more meringue to cream ratio than I’ve done here, so just adjust it to however you like it. I might need to make a few to get these just right, damn!

Ingredients (per serving):

  • 1 regular meringue nest (I used 3 mini). Feel free to make your own, I cheated/efficiently time saved, and bought some.
  • 1 heaped tbsp creme fraiche. Use double cream and whip it into soft peaks if preferred.
  • 2 tbsp natural yoghurt
  • a drizzle of maple syrup (or you could use honey)
  • a sprinkle of ground cinnamon
  • a dash of vanilla extract
  • 2 ripe plums
  • a handful of raspberries
  1. Heat your oven to 190ºc.
  2. Halve your plums and then place them cut side up in a roasting tray. Sprinkle the cinnamon over and give them a drizzle of honey or syrup. Roast in the oven for 5-10 minutes.
  3. In a bowl, fold together the creme fraiche and yoghurt with a dash of vanilla extract, then mix in the meringues, breaking them up as you do so.
  4. When the plums have roasted. Remove from the oven and allow to cool. Chop them into chunks.
  5. Take your finest wine goblet, or any other posh glass receptacle, and layer up the creamy meringue mix with the plums and raspberries, finishing with a few raspberries ontop, and drizzle over any fruit juices or extra syrup.

Perhaps a little decadent for a Friday lunch time, but I won’t tell anyone if you don’t. Apart from the creme fraiche, and the little matter of the sugary meringues (let’s just gloss over those for a mo) they’re basically a layered fruit smoothy. Quite healthy really! Of course you could use all yoghurt and leave out the syrup to make them healthier. And feel free to use whatever fruit you have to hand.

vic plums autumn eton mess1 autumn eton mess2

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