Recipe: Christmas Pudding & Spiced Orange Pavlova
Fuss Free Flavours
Fuss Free Flavours
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  • 1 and a half times sugar to the weight of the eggs and you are all set. Whenever I have a spare egg yolk I freeze the white in my silicone muffin pan and then store in a plastic box until I am ready to make meringues. Here I used a mix of white and soft brown sugar to give a light toffee fudge flavour to the meringue.
  • 5 minutes, no one will know they are eating leftovers! Please do not worry about the small amount of vinegar in the oranges – it cuts through the sweetness and adds some acidity and balance.
  • 3 egg whites
  • 100 g white caster sugar (1 times the weight of the eggs)
  • 50 g soft light brown sugar (½ times the weight of the eggs)
  • 300 ml double cream
  • 3 tbs juice from the spiced oranges or orange liqueur
  • 4 oz leftover Christmas pudding
  • 1/2 tsp of the sugar either in a stand mixer, or with a hand held electric whisk until white and frothy. Add the sugar gradually whisking all the time until the meringue stands in soft peaks.
  • / 140 C. Cook for about 40 – 50 mins When the Pavlova is hard and sounds hollow when lightly tapped then turn the oven off and allow to cool inside the oven.



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