This is one of those delightful puddings which can be whipped up in a moment once you have a batch of meringues at your bidding. You can even use bought ones. As I always have many frozen egg whites waiting to be used up I usually have a tin of meringues at the ready. To make meringues, which couldn’t be easier, use
Chop up the almonds and heat with the sugar in a frying pan until brown and caramelised, turning them all the time as they can burn in a moment. Turn out to cool on some greaseproof paper. Break up the meringues into a lovely glass bowl. Whip the cream until it stands in soft peaks, mix in the Camp coffee and spoon over the meringues. Scatter the sugared almonds over the pudding and finally sprinkle some freshly ground coffee over the lot.
Delicious, d’lovely and delectable and mostly made of air.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.