Walnut and Cinnamon Meringues

Otherwise known as Mendip Mont Blanc, this is great way to use up any leftover Christmas pudding.

  • 2 hrs 20 mins
  • Serves 12
  • 3 pan
  • Beginner


300g egg whites
375g caster sugar
110g dark brown Muscovado sugar
1 tsp cinnamon
45g chopped walnuts
100ml chestnut puree

To serve:
Leftover Christmas pudding
500ml double cream, whipped


1. Put the sugar into the bowl with the egg white and mix well.

2. Place the bowl over a pan of hot water. Let it get to around 40c, whisking occasionally.

3. Once warmed through and combined, remove from the heat and pour into a big bowl whisking until cool.

4. Using two spoons, create large blobs of meringue and place on a tray lined with greaseproof paper.

5. Sprinkle over the cinnamon and chopped walnuts

6. Cook at 110c for 1½-2 hours

7. To assemble, break up any leftover Christmas pudding and mix with the whipped cream.

8. Make a pile of the meringues and liberally mix in the whipped cream, Christmas pudding and chestnut puree as you go.

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