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LEMON MERINGUE PUDDING WITH A POACHED BERRY SAUCE


Rating

Serves:

Cook Time:

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12

240 mins


Ingredients

900ml ice-cream, vanilla, soft scoop

200g meringues, roughly crushed

200g lemon curd

1 lemon, zest of

BISCUIT BASE

125g digestive biscuits, crushed

60g butter, melted

POACHED BERRY SAUCE

150g berries, mixed, fresh or frozen

2 tbsps port

50g caster sugar

Overview

This is a great dinner party dessert to make ahead of time as it will sit and wait happily in the freezer until time to serve. 

Method

  • Line a pudding bowl with a double layer of cling film.
  • First make the biscuit base by combining the crushed digestives with the melted butter. Leave to one side to cool completely.
  • If not using the soft scoop ice-cream, take the ice-cream from the freezer 15 minutes before using and place in the fridge, so as it can soften slightly. Add the ice-cream to a mixing bowl. Whisk for a minute, using an electric beater, or beat with a wooden spoon. Acting quickly, to avoid the ice-cream completely melting, fold in the crushed meringues, lemon curd and lemon zest and combine well. Transfer into a 1.5 litre pudding bowl, leaving a little space for the biscuit mixture.
  • Spoon in the biscuit mix and gently press down. Cover tightly with two layers of cling film. Place in the freezer for 4 hours or preferably overnight.
  • To make the poached berry sauce, add the berries, port and sugar to a small saucepan. Gently heat and then simmer for 2 minutes. Allow to cool completely before using.
  • Take the pudding from the freezer and turn out onto a plate. Gently peel away the cling film. Spoon over the poached berry sauce. If you have them to hand, dress with a few additional fresh berries and serve.
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