FRUITY PUDDINGS

Easy crowd-pleasing desserts that can be made ahead of time

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Eton mess to share

Dive into this easiest ever meringue for an indulgent pud.

Serves 6 • Prep 20 mins • Cook 1 hr,

1 Heat the oven to 160C Fan/Gas 4. Whisk the egg whites until frothy, then increase the speed and whisk until stiff peaks form. Gradually add the sugar 1tbsp at a time, until you have a smooth and glossy meringue, then whisk in

2 Draw a circle on a sheet of baking paper 18cm in diameter, invert on to a baking sheet, then spoon the meringue in a mound, smoothing to the edges of the circle. Put the meringue in the oven, turn the temperature down to 120C Fan/Gas 1 and bake for 1 hr, then turn off the oven and leave inside to cool completely.

3 For the coulis, put 200g strawberries and 200g raspberries in a food processor/blender with the Chambord and icing sugar, and whizz until smooth. Push through a sieve into a jug and add a handful of basil leaves. Cover and chill until needed.

4 In a bowl, whip the cream then fold in the yogurt and vanilla extract. Swirl through half the coulis.

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