This is a twist on two very traditional English puddings. First the old pudding called Eton Mess, which was invented at the very posh school Eton and is made by mixing together bashed-up meringue, fresh strawberries and cream. Second, the traditional Cornish cream tea served down in the Southwest of England, which is scones with strawberry jam and clotted cream. The scones act like a sponge, but you could use cookies or meringue.
| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Inactive: | 15 min |
| Yield: | 4 servings |
Ingredients
- 14 ounces (400 grams) Cornish clotted cream
- 2 tablespoons vanilla sugar
- 4 tablespoons Vin Santo dessert wine
- 9 ounces (255ml) double cream
- 8 ounces (225 grams) whole fresh strawberries, stalks removed
- 8 ounces (225 grams) fresh raspberries
- 5 scones
- 4 ounces (115 grams) wild strawberries
Instructions
- Mix together the clotted cream, vanilla sugar, Vin Santo and double cream, and whisk until smooth. Slice the larger strawberries in 1/2. Place all the strawberries in a bowl with the raspberries, sprinkle with the vanilla sugar, and leave for 15 minutes to macerate (some of the juices will come out). Finally break up the scones, and you are ready to assemble either 1 large pudding or individual puddings in glasses.
- Spoon a little cream into the bottom of each glass, and sprinkle some of the broken scones on top, then some of the strawberries and raspberries. Repeat these layers and finish with a sprinkling of wild strawberries.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 878 |
| Total Fat | 69 g |
| Saturated Fat | 39 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 7 g |
| Sugar | 19 g |
| Protein | 10 g |
| Cholesterol | 251 mg |
| Sodium | 397 mg |