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Arlo’s Pudding

April 15, 2012

The pudding Arlo made yesterday is a version of Eton Mess, but we don’t like that name (could be the negative connotations maybe?All those members of the cabinet educated there…) so we’re calling it Arlo’s pudding. It’s a mixture of soft fruit, cream and meringues and you can’t go wrong really. This one uses raspberries (far more delicious than strawberries) and we used frozen ones because raspberries aren’t in season yet. Fresh ones would be just as delicious, but you’d have to squish them a little more I suspect. We decided against making our own meringues – there’s only so much cooking you can do in a day.


Arlo’s Pudding: Remove about 8oz of raspberries from the freezer and put them in a bowl to defrost slightly. When the raspberries are beginning to soften, whip about 4oz of double cream and 1 tablespoon of sugar until it holds itself in peaks. Mash the raspberries into the cream. Break the meringues roughly – we had small meringues and used 10 – and add them to the raspberries and cream. Stir, but not too much. Spoon the mixture  into glasses and put in the fridge until you’re ready to eat them.


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