This recipe is like an old friend – you can depend on it!
At Christmas time a light pudding makes a change from the traditional rich food.
Taking only 45 minutes to prepare, it leaves you with time to enjoy the festivities.
For the meringue
4 egg whites
175g caster sugar
½ tsp lemon juice
Pinch of salt
For the crust
50g caster sugar
½ tsp ground cinnamon
60g finely sliced hazelnuts
For the mulled pear
½ a bottle of red wine
1 cinnamon stick
1 star anise
1 tangerine/mandarin/clementine studded with 5 cloves
Lemonade to taste
Juice of 2 oranges sieved
1tbspn of Yorkshire honey
For the filling
300ml double cream
1 vanilla pod split and seeds removed
4 mulled peeled pears chopped (Remove core and discard)
Mulled wine syrup reduction.
Tangerines/clementines or any fruit you prefer to add to the syrup
Sprigs of fresh mint
To mull the pears simply peel, add all the mulled pear ingredients and simmer until soft (around 8-15mins depending on ripeness). Once soft, remove and allow to cool. Reduce the liquor to thick syrup taking care not to burn once it starts to get sticky. Remove and cool.
To make the meringue log, line a baking tray with silicone or greaseproof paper. Smear the paper with a little almond oil or vegetable oil. Whip the egg whites with a pinch of salt. Halfway through, add lemon juice and half the sugar. Whip until stiff. Fold in the remainder of the sugar and spread evenly, about 1cm thick, over the tray. Sprinkle with sugar, cinnamon and hazelnuts to form a crust. Bake for approximately 10mins at 160°C.
Turn out onto a clean kitchen cloth, remove the paper and allow to cool. Whip the cream with the vanilla and perhaps a little sugar. Once almost stiff, add the finely chopped mulled pears and spread onto the meringue.
Roll up like a swiss roll, slice and delicately swirl the mulled syrup around the plate with a little fruit. Garnish with fresh sprigs of mint and the tangerines/clementines to serve.