Hazelnut Meringue in a Crust

Preparation info
  • Serves


    • Difficulty


Appears in
Sweet Dreams

By Josceline Dimbleby

Published 1985

  • About

This is a very surprising pudding: the centre is a meringue, crisp on top and moist inside, studded with hazelnuts and peel, sitting in an egg yolk crust which is half pastry-half cake. People are always intrigued by this dish, and seem to eat it with enthusiasm.


For the crust

  • 6 oz (175 g) plain flour
  • 3 oz (75


Butter an 8-inch (20 cm) diameter deep cake tin with a push up base. To make the crust, sift the flour, icing sugar and salt into a bowl. Gently melt the butter in a saucepan. Gradually pour the hot butter