Clotted Cream Eton Mess

The origins of this classic summer pud are thought to date back to an Eton v Harrow cricket match in the late 19th century, when a strawberry meringue pudding was accidentally dropped and then served up in all its broken glory! 

Here’s our version made extra special with Langage Farm Clotted Cream.

Ingredients
2 large egg whites1

20g caster sugar

00g strawberries, hulled and roughly chopped

450ml double cream

300mls Langage Farm Clotted Cream

1 tbsp icing sugar

Method

STEP 1Heat oven to 120C/100C fan/gas 1 and line a large baking tray with parchment paper. Whisk the egg whites in a clean bowl using an electric whisk or tabletop mixer until they reach stiff peaks, then add the sugar in 3 lots, re-whisking to stiff peaks every time. Spoon dollops of the mixture onto the baking parchment, cook on the bottom shelf of the oven for 1hr – 1hr15 mins until the meringues are completely hard and come off the paper easily. Leave to cool.

STEP 2
Blitz 1/3 of the strawberries to make a strawberry sauce. In a large bowl whisk the cream with the icing sugar until it just holds its shape. Roughly crush ¾ of the meringues and tip them in with the chopped strawberries and stir, then swirl through the strawberry sauce. Dollop into bowls then crush the remaining meringues, sprinkling the pieces over the top…..enjoy!

#LOVELangage 🍓