The mountain of turkey is subsiding, television is slipping back into it’s dreary state and everyone’s feeling a bit of the post-Christmas blues as the last of the snow melts away.
So what better time to concoct a sticky, delectable and rich pudding to bring back a bit of festive cheer?
Despite having had my thyroid operation just before Christmas, I had been dying to try this recipe out for a while.
I first saw this meringue and cream concotion in Phil Vickery’s “Seriously Good Gluten Free Cooking” book (see the Turkey Burgers I made from this book earlier in the year – yummy!) but unfortunately managed to leave the book in my uni house!
After some searching on the internet and some improvisation – this is what I managed to come up with on Christmas day – and it’s delicious!
Mine has kept for several days and is definitely guaranteed to bring some festive cheer back before the New Year!
Squidgy Chestnut & Baileys Meringue Cake
4 medium egg whites
230g caster sugar
1 tsp cornflour
1/2 tsp vanilla extract
1 tsp white wine vinegar
500ml double cream
150g boiled and peeled tinned chestnuts
2 tbsps water (room temperature)
200ml Irish cream liqueur (such as Baileys)
- Preheat the oven to Gas 1/2 (half) pr 130’C
- Place the egg whites in a bowl and whisk until light and foamy.
- Add half the sugar and continue to whisk until glossy and firm (stiff peaks!)
- When firm and glossy, add the rest of the sugar and bring together (whisk at a slow speed) for about a minute
- Fold in the cornflower, white wine vinegar and vanilla extract
- Spread the mixture onto a swiss-roll tin which has been lined with baking paper and bake for 1 hour and 15 minutes in the oven
- Once cooked, remove from the oven and allow to cool slightly.
- Cut the meringue into 3 even sized pieces and allow to cool completely
- Meanwhile, place the chestnuts in a blender, ground to a fine powder then add the water gradually to create a paste.
- Place the chestnut paste, the Irish liqueur (Baileys) and double cream in a mixing bowl and whisk together until thick. Tip – the colder the mixture is, the better it will thicken so be careful in a hot kitchen!
- Spread the cream onto one of the meringue pieces, top with another, and continue so it is stacked as in the picture above.
- You can leave the pudding to soften for a few hours if desired but I preferred to eat this straight away whilst the meringue is stil crunchy!
- Dust with icing sugar or some of the chestnut powder (before adding the water!) if desired to serve.