Raspberry and white chocolate Eton Mess

raspeton

A treaty Sunday pudding.

Serves 3-4

For the meringue:

2 egg whites

4oz golden caster sugar (the maths is easier with ounces)

For the Eton Mess:

200g raspberries

200ml double cream, whipped to soft peaks

50g white chocolate, smashed to splinters

Whisk the egg whites to soft peaks then gradually add the sugar till it’s thick and glossy. Spread out on a lined baking sheet and bake at a low temperature (I did mine in the Aga simmering oven – 140 for a normal oven) for 2-2.5 hours, so it’s cooked but still mallowy inside. Combine with everything else and serve. Bert alternated his with mouthfuls of corn on the cob but I can’t say I’d recommend that.

This gave Bert enough energy to empty the tins cupboard, stacking the contents neatly in the toilet, behind his tiny piano and in the fireplace. There may still be a tin or two of treacle in the utility room.

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