Individual Forgotten Puddings topped with Sparkly Blackberries and Plums
Makes 6For the pudding:
- 4 egg whites
- Pinch of salt
- 200g caster sugar
- 1/4 teaspoon cream of tartar
- 1tsp vanilla extract
For the topping:
- 300ml double cream
- 200g blackberries
- 200g plums stoned and sliced
- Edible glitter
- Damson liquor reduced to a syrup
- Preheat the oven to 220˚C/200˚C fan/gas mark 7 and base line a heavy gauge baking tray with non stick baking paper. Using a pencil, draw 6 x 9 cm circles to act as a guide when piping.
- Line a large baking tray with non-stick baking paper and evenly spread the caster sugar onto it and heat in the oven until really hot but not yet turned into caramel. This should take about 10 mins.
- While the sugar is heating, place the egg whites and salt into a clean bowl or a food mixer and whisk on high speed until the eggs are bubbly. Then gradually add the hot sugar, cream of tartar and vanilla paste one spoonful at a time. Continue whisking for 10 mins until the mixture has gone glossy, can hold its shape and does not feel gritty when rubbed between your fingers.
- Transfer the mixture into a piping bag and using the measured circles as a template, distribute the mixture evenly between the 6 circles.
- Put the puddings in the preheated oven and immediately switch off it off leaving them in the oven overnight without opening the oven door. They will cook using the residual heat so do not be tempted to open the oven until the next morning.
- To make the topping, whip the double cream until it softly holds its shape. This can be kept in the fridge until needed. Wash the blackberries and stone and slice the plums ready for use. When you want to serve the puddings, remove from the baking paper and cover generously with the double cream and finally decorate with the blackberries, plums and a sprinkling of edible glitter. You can also drizzle on some homemade damson liquor for an extra dinner party twist.