A Right Royal Dinner

We’re camped in front of the television enjoying the Royal Wedding coverage, and for dinner enjoying an English inspired dinner.  To start with Shepherd’s Pies…not terribly glamorous but totally delicious.

And for dessert – Eton Mess, I believe one of Prince Will’s favourites!

Eton Mess
from deliasmith.com

175g raw caster sugar
3 large egg whites
450g strawberries
500ml double cream

Preheat oven to 150 degrees celsius.

First, have the caster sugar measured out ready, then place the egg whites in a scrupulously clean bowl and whisk until they form soft peaks that slightly tip over when you lift the whisk. Next, add the caster sugar, about a tablespoon at a time, and continue to whisk until each tablespoon of sugar has been thoroughly whisked in.

Now simply take rounded dessertspoonfuls of the mixture and place them in rows on the lined baking tray. Place the baking tray in the oven on the centre shelf, turn the heat down to gas mark 1, 275°F (140°C) and leave the meringues there for 1 hour.

After that, turn the oven off and leave the meringues in the oven to dry out overnight, or until the oven is completely cold.

When you’re ready to make the pudding, chop half the strawberries and place them in a blender together with the icing sugar. Whiz the whole lot to a purée, then pass it through a nylon sieve to remove the seeds.

Now chop the rest of the strawberries and whip up the double cream to the floppy stage. All the above can be done in advance, but when you are ready to serve, break up the meringues into roughly 1 inch (2.5 cm) pieces, place them in a large mixing bowl, add the chopped strawberries, then fold the cream in and around them.

After that, gently fold in all but about 2 tablespoons of the purée to give a marbled effect. Finally, pile the whole lot into a serving dish, spoon the rest of the purée over the surface and serve as soon as possible.

Delia also has a cheat’s version.