The sun is still shining as I write this, but there’s definitely a nip in the air in the morning and, even though summer has hardly been scorching, I love autumn and the change in season. Autumn seems to bring so many possibilities: new starts and new ideas, and the food for autumn and winter is just so comforting. With that in mind, as the brambles on country walks begin to ripen, how about trying this seasonal twist on a favourite summer dessert, using my very own recipe for Autumnal Eton Mess? Use scavenged brambles, or blackberries if you’d prefer.
Ingredients (per person)
- 2 plums
- handful of brambles (thoroughly washed) or blackberries
- 2 meringue nests (don’t bother making your own, it’s really not worth the hassle)
- Greek yoghurt with honey
- About 3-4 tablespoons of red wine
- Teaspoon of dark brown soft sugar
- Large pinch of mixed spice
1. Wash the fruit and put in a pan with the wine, sugar and spice.
2. Cook on a low heat for about five minutes until the sugar has dissolved, the plums are just beginning to fall apart and the brambles are very soft.
3. Remove the fruit from the pan using a slotted spoon and leave to cool slightly.
4. Turn the heat up on the remaining liquid and allow to reduce by about half.
5. Meanwhile, break up the meringue nests. Turn off the heat on the reduced syrup.
6. Put some slightly cooled fruit in the bottom of a glass or your chosen serving vessel. Add some Greek yoghurt, then some meringue pieces. Repeat until the glass is full.
7. Pour syrup over the top and serve immediately.
I hope you enjoy this rich and spicy autumnal Eton mess. Let me know how you get on with it!