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Chocolate Meringue Fruit Pudding

Course Bakes, Dessert, Pudding
Prep Time 20 minutes
Cook Time 1 hour
Assembling Time 25 minutes
Total Time 1 hour 45 minutes
Author Sisley White

Ingredients

Meringue Ingredients

  • 4 large egg whites at room temperature
  • 120g caster sugar
  • 120g icing sugar I used Sugar and Crumbs Black Forest Icing for extra flavour
  • 20g cocoa powder

Topping Ingredients

  • 500g frozen summer fruit
  • 2 tablespoons of glace cherries roughly 10
  • 100ml red wine- 100ml cranberry or apple juice
  • sugar to taste
  • 100g chocolate grated
  • 300ml double cream lightly whipped
  • mint leaves finely sliced but extra for decoration if you fancy

Instructions

Meringue Instructions

  • Preheat the oven to 100°C and line two baking trays with greaseproof paper.
  • Using a mixer whisk the egg whites until they start to make stiff peaks.
  • With the whisk still going start to add one tablespoon of sugar at a time until it's mixed in well. The mix will go shiny.
  • Remove the mix from the whisk and sieve in the icing sugar/cocoa powder. (If you want plain meringue use plain icing and no cocoa powder)
  • Using a metal spoon or spatula fold in the icing sugar.
  • Put heaped tablespoons of the mix on the baking trays and bake for 1 hour until the meringue has a crisp shell.
  • Place the meringues on a cooling wrack and leave to cool.

Topping Instructions

  • Pop all the frozen fruit and cherries into a saucepan with the wine and juice.
  • Place the pan on a low heat and allow the fruit to defrost and warm up.
  • When the juice and fruit are hot and the liquid is bubbling take off the heat.
  • In a bowl whisk up the double cream until it starts to thicken but not too much.

Assembling the Pudding

  • Crumble up the meringue in a glass or bowl, spoon the warm/hot fruit over it and serve with a blob on cream, sprinkle of grated chocolate and mint.
  • I like doing this in little layers so you get a nice mix with each spoon full.