Blueberries 110g (4oz) or other fruit (see Cook’s tip)
Egg whites 2
Caster sugar 50g (2oz)
Damson, raspberry, strawberry or other fruit jam 2 tbsp
Icing sugar for dusting
Ice cream to serve (optional)
Preheat the oven to 200°C/180°fan/Gas 6. Butter four individual (150ml/¼ pint) ramekin dishes. Divide the fruit between the dishes.
Whisk the egg whites until firm. Whisk in half the sugar, then whisk in the rest of the sugar until stiff and glossy. Quickly whisk in the jam, then spoon the meringue into the dishes. Put them in a small roasting tin and bake for 12–15 minutes until well risen.
Dust generously with icing sugar and serve immediately. If you like, serve with a scoop of vanilla ice cream.
Put strawberries or raspberries or other fruit in the bottom to ‘match’ the jam flavour you are using. You could serve with fruity ice cream the same flavour as the fruit or jam.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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