Mayfield Muddle

Preparation info

  • Difficulty

    Medium

  • Serves

    6–8

Appears in

Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

Real Chocolate

By Chantal Coady

Published 2003

  • About

This is my version of the famous pudding ‘Eton Mess’. Mayfield is the convent school where I was incarcerated for the ‘best years of my life’. I hated this school with a passion. There were happy moments, of course, often involving chocolate. I made good friends there and found other kindred spirits who were happy to join in any subversive activities, like breaking into the domestic science building and making chocolate pancakes.

The foundress of the convent was an American called Cornelia Connelly (referred to irreverently by the girls as ‘Corny Con’). She was married with five children, but she and her husband had both taken holy orders. In 1846, she was sent from Rome by Pope Gregory XVI to Derby in England, where she founded her first convent. The story went that one of the lowly nuns from the kitchen came on bended knee to the mother foundress, and begged for a farthing to buy some cloves for the apple pie. Corny Con is reputed to have laughed and said, ‘No – leave it to me.’ She then ordered a hundred-weight of cloves – which were still being used when I was at school during the 1970s. The apple pies where certainly riddled with cloves and, as they are an expensive spice, I suspect that there must have been some truth in the tale.

This is a pretty wicked pudding but, in fact, it doesn’t contain too much fat (apart from the cream and nuts), and has loads of fresh fruit.

Ingredients

  • 200 g real dark chocolate
  • 200 ml boiling water
  • 2–3 soft but, not too ripe, mangoes
  • 6 passion fruit
  • 200 g double cream, whipped to stiff peaks
  • 200 ml plain thick set yoghurt

For the Meringue

  • 150 g icing sugar
  • whites of 4 eggs
  • 25 g unsweetened cocoa powder, plus more for dusting
  • 100 g ground almonds
  • oil, for greasing

Method

Make the meringue: first preheat the oven to 100°C/Gas ¼. Whisk a spoonful of sugar into the egg whites and start to beat. When they start to inflate, add the remaining sugar, bit by bit, until smooth, glossy and standing in soft peaks. Mix in the cocoa and almonds. Spread into a rough sheet or pipe into nests on a sheet of oiled greaseproof paper. (You can buy reuseable silicone sheets that don’t need greasing for about £10.) Bake for 4 hours until dry and crisp. This will make almost double what you need, but this meringue will keep for a long time, so it can be made in advance and kept in an airtight container.

While the meringue is baking, make a water ganache with the chocolate and 200 ml water as described. Allow it to cool for a couple of hours at least until thick.

Break about half the meringue into bite-sized pieces. Cube the mango flesh. Cut the passion fruit in half and squeeze into the same bowl. Mix together the cream and yoghurt.

In large glasses, layer the meringue, chocolate, fruit mixture and the yoghurt and cream. Dust with unsweetened cocoa powder and serve.