Autumn Eton mess

Enjoy the warming, aromatic flavours of cinnamon, star anise and vanilla with this twist on a British summer favourite – a great way to enjoy quintessentially English plum varieties, such as Victoria.

5.0 Star
rating
Prep 20 min
Cook 20 min
110.0 cal/
serving
Easy
effort

Recipe
Reviews
Nutrition

Preparation

Halve and stone the plums. Split the vanilla pods lengthways.

Method

1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
2 Arrange the plums, cut-side up, in a roasting tin with the cinnamon, star anise and vanilla pod. Drizzle over the honey and roast for 10-20 minutes, until the plums are tender but still hold their shape.
3 Choose 1 plum half per person for decoration and set aside. Leave the others to cool.
4 Whip the double cream until it forms soft peaks, then fold in the yogurt.
5 Break the meringue into chunky pieces and fold into the mixture, with the cooled plums and any cooking juices (discard the spices).
6 Divide among serving glasses and top with a plum half.