Jackdaw Chatter - The Quarterly Magazine about Stow-cum-Quy

Seasonal Recipe Page
English summertime – everyone thinks of strawberries and cream. One of the easiest puds is Eton Mess, traditionally served at a picnic after the annual prize giving at the school. The story goes that a dog sat on a picnic hamper in a car going to Eton. The participants at the picnic had to eat the squashed strawberries and cream, as they found it.
Ingredients
Strawberries – quantity depends on how many meringues you are using.
Meringues – supermarkets do a pack of six, which, if they are not all used, last for ages. Or make your own, of course.
Cream – again depends on how many you are feeding. Half cream and half Greek yoghurt is a nice mix if you don’t like too much cream.
As a guide - for 4 people the amounts below work well.
570 ml (1 pint) double cream (chilled)
4 meringue nests
500 grams. (1 lb.) strawberries (including the ones you eat as you make it!)
Method
Put meringues in a large plastic bag and break them into bite size pieces. Pieces should not be too small otherwise you lose the ‘crunch’. However, use all the contents of the bag, even the powdery bits.
Wash, dry and remove stalks from the strawberries. Cut in half or smaller, whip the cream, (chill first). About 45 mins. before serving fold (with a metal spoon) the strawberries and meringue into the cream. Keep in the fridge until needed.

Jane Keighley

Return to Chatter Index
Return to Home Page