White Wine Eton Mess Recipe

Not only does this pudding go perfectly with a glass of Prosecco, it’s absolutely ideal for feeding a crowd and is indeed exactly what I’ve served for many summers past evenings with friends. English raspberries in season are the absolute best but of course you can make this all year round with whatever fruit you fancy- just try and keep it tart or citrusy.

You can make the syllabub well ahead of time and keep in the fridge overnight if you need to but save off mixing until just before serving (it’ll hold for the duration of the meal so mix just as people are being seated). Even easier is having the crushed meringue in individual serving bowls ready to go and then sticking the fruit and syllabub in the middle and letting people dollop on what they like! 

Serves 4


4 tbsp dry white wine

85g caster sugar

zest and juice of 1 lemon

1 small pot of double cream (300ml)

5 meringue nests

icing sugar, to dust

1 small punnet of raspberries (around 400g)



1.   To make the syllabub, in a large bowl, dissolve the sugar in the wine and lemon juice and zest. Add the cream and whip until soft peaks form.

2.   Just before serving, break up the meringue in to the serving dish and spoon over the syllabub. Fold through the raspberries and dust with icing sugar.

3.   Devour with a glass of Prosecco!


Rhubarb and Custard Fool Recipe

A meal’s not over until you’ve had pudding in our house and I remember being really young, shopping with mum and her letting my brother and I pick a yoghurt for afters, in a bid to get us to choose healthier options. As ever, I took forever choosing but managed to stray away from the petit-filous end of the aisle and worked my way towards the more decadent shelf linings. This is where I noticed the fools and that they had cream in- so that was me sold. Snuck into the trolley I got away with it! Rhubarb fools became my pudding of choice and helped along by my Grandpa, I’d soon tried ever flavour there was- and I don’t know many 8 year olds that regularly request gooseberries as part of their regular diet… This is homage to those years, with freshly made custard and Dad’s favourite biscuits on top (find my recipe for them here). 


250g rhubarb

4tbsp sugar

2 egg yolks

1tbsp corn flour

1tbsp caster sugar

1tsp vanilla paste

300ml whole milk

300ml double cream

ginger nuts – to serve



1.   Put rhubarb and 4tbsp sugar in a baking dish with 3tbsp water. Cover with foil and bake at 180c until rhubarb is tender, around 10-15 mins. Leave to cool.

2.   Put milk on to the heat until just below boiling. While heating, whisk together egg yolks, cornflour, 1tbsp caster and vanilla paste. Once milk is just bubbling, pour slowly over the yolk mixture and continue whisking to incorporate.

3.   Pop back into the pan and whisk over low heat until it thickens. Leave to cool.

4.   Whisk double cream until soft peaks form. Fold custard through gently and then add rhubarb and combine to a ripple effect.

5.   Drizzle over some of the cooking liquor from the rhubarb and crumble ginger nuts over the top if wished.