This is a fridge forage of a dessert. A festive pavlova using leftovers. It’s my own creation and it is genius but it’s rich. You can fit it in before 2018.
You need:
4 egg whites
250 grams of golden caster sugar (normal will do we are not fussy)
1 tsp vanilla extract
1 tsp cornflour
1 tub of ready-made custard
All the leftover Christmas pudding you can get your hands on.
Heat your oven to gas mark 2/130C fan/150C fan. On some baking parchment draw a circle round a dinner plate and then put the parchment on a baking tray. Whisk the eggs whites until they form stiff peaks, then add the sugar a bit at a time until the mixture looks glossy then beat in the vanilla and cornflour. Put the mixture on the parchment inside the circle. You need a crater so make sure the edges are higher than the middle. Stick in the oven and bake for an hour, then turn the oven off and leave the meringue in there until the oven cools.
Once it’s cool take out the meringue and put it on a plate. Pour the tub of custard into the dip in the middle and then crumble over your leftover pudding. If you give it 30 minutes in the fridge the custard will set slightly and that is it. Enjoy with a Baileys and a promise to eat some veg tomorrow.