Prep time:
Cooking time: 4 hours 10 minutes
Total time:
Serves: 12
5 Egg Whites
170g Caster Sugar
½tsp Vanilla Essence
½tsp Raspberry Vinegar
½tsp Cornflour
100g Soft Brown Sugar
50ml Water
4 Egg Yolks
250g Unsalted Butter
1/2 Small Tin Chestnut Puree
400ml Double Cream
1/2 Small Tin Chestnut Puree
½tsp Vanilla Essence
1tbsp Icing Sugar
100g Walnuts
A lot of people don’t like Christmas pudding so I always think you need an alternative. I do a chestnut pavlova which is wonderful because you can make it days in advance and put in the freezer with the filling, then whack the cream on the day before. It’s a lovely soft meringue, quite gooey
- words: Rosemary Shrager
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