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4 to 6
unless otherwise stated.Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
This is a modern version of a ravishing Georgian delicacy, resurrected from Margaretta Acworth’s 200-year-old book of recipes. This pretty pudding should be allowed to stand an hour or more before you intend to serve it. The meringue appears to float on the cream and, as the dish is left to stand, the cream runs in rivulets into the meringue and forms a light crust in places.