Firstly, I would like to show you this:
Yes, I have reached the point at which I am handing out awards for patriotic baking.
I promise I will start seeing someone if this continues after the Jubilee celebrations are over. Actually, after the Olympic festivities are over. Promise.
Slight change of subject, but still on the party food theme:
Eton Mess is one of my favourite puddings.
I need to add a little caveat here to say that pretty much any pudding is my favourite pudding. Unless it's trifle. But even then I'm prepared to make exceptions.
In fact, an enduring memory from my teenage years is eating Eton Mess at the 4th June celebrations actually at Eton whilst pretending not to goggle at all the handsome rowers wearing
When searching for inspiration for Jubilee party food, I found this recipe here and it was just too good not to share.
Also, I'm a sucker for anything with popping candy Space Dust, anyone? This is a posh way of having popping candy. Awesome.
Eric Lanlard’s Popping Candy Eton Mess
Serves sixPreparation time:
2 punnets (350g) fresh raspberries, plus a few extra to decorate
2 tsp raspberry liqueur (or vodka or grenadine) [I'm going with the raspberry vodka. In case you were wondering.]
50g vanilla sugar
100g golden caster sugar
250ml whipping cream
250g mascarpone cheese
50g bought or home-made meringues, or meringue nests, broken into pieces [Delia Smith has a really good meringue recipe. I'm sure other people do too but... nah, trust me on this one, Delia's the best]
2-3 sachets of strawberry popping candy [This is the most important part of the pudding, ok? It is totally fine to buy more than 3 sachets so that you can check to see if it's the right sort of popping candy]
Step 1: Firstly, make the raspberry coulis. Place the two punnets of raspberries in a saucepan with the
liqueur vodka, and cook on a slow heat until the fruit softens. Using a fork, mash the mixture up roughly and leave to cool.
Step 2: In a large bowl, using an electric hand whisk, mix the cream with both sugars to form nice soft peaks. In another large bowl stir the mascarpone until soft, then fold in the cream.
Step 3: Now we are ready to build the mess! In individual glass dishes, in a not too formal way, layer the cream, raspberry coulis and broken meringue pieces, trying to make it look as attractive as possible.
Step 4: Top with the remaining fresh raspberries and, just before serving, sprinkle the popping candy on the top to finish.
From Home Bake by Eric Lanlard (£20, Octopus publishing)
For more inspiration, or for a good way to
procrastinate broaden your mind, head over to Stylist.co.uk.
Right then, I'm off to Newcastle for the day.
Enjoy your weekend!
Enjoy your weekend!
Nope, this post is not sponsored.
None of my posts is sponsored.