Ingredients - serves 6
| 170g (small) tin evaporated milk (chill in fridge for 24 hours) | 150g (3oz) seedless raisins |
| 50g (2oz) walnuts or pecans | 2 tablespoons cream sherry or Armagnac |
| 2 teaspoons instant coffee granules | 300ml (½ pt) double cream |
| 6 meringues nest (shop bought) |
Method
- Put the raisins into a small pan with the sherry or Armagnac and heat gently to plump them up.
- Add the coffee and stir until dissolved. Allow to cool.
- Chop the walnuts or pecans roughly and add to the raisins.
- Put the evaporated milk in to a large mixing bowl and whisk until it holds its shape, then add double cream and continue to whisk until stiff.
- Cut each meringue roughly into 6 pieces and fold into the cream.
- Sprinkle a layer of the raisin mixture into base of mould, and spoon over half the cream mixture.
- Level the next layer with the rest of the raisin mixture.
- Finish with cream mixture. Freeze overnight.
- To serve, dip the mould into hot water to loosen sides. Then, at the count of 10 turn out onto a flat serving plate. See cook’s tip*
- This can be done earlier and returned to the freezer until required.
* Cook’s tip: I find that lining the mould with cling film makes it much easier to turn out the pudding.
