Chocolate meringue

Chocolate and raspberries are a winning combination. If you have a large crowd, just double the recipe and give it a bit longer in the oven.

4 egg whites

200g caster sugar

1 tsp white wine vinegar

2 tbsp cocoa powder, sieved

50g dark or milk chocolate chips

300ml cream and a punnet of raspberries

Preheat the oven to 180ºC and line a baking sheet with greaseproof paper.

Whisk the egg whites in a large bowl until they thicken and the peaks hold their shape. Then slowly beat in the caster sugar until the meringue is stiff and shiny. Sprinkle over the vinegar, cocoa powder and chocolate chips and fold in lightly, making sure everything is thoroughly mixed.

Put onto the baking sheet forming a circular shape about 20cm in diameter. Place in your preheated oven and immediately reduce the temperature to 150ºC. Cook for about an hour until the outside looks crisp. Turn off the oven but leave it in the oven, with the door open, to cool completely.

To decorate, simply whip the cream until thick and pile it onto the meringue. Top with raspberries and sprinkle with grated chocolate. And voila, it is ready to serve.

Walnut Bread

I was given this recipe as a teenager by a family friend and soon after, I copied it into my mother's recipe book giving ingredients for one or two loaves.

It is easy to make and tastes delicious, sliced thinly and buttered. The addition of golden syrup makes it particularly moist.

Ingredients for one loaf are given here.

110g granulated sugar

175g golden syrup

160ml milk

50g sultanas

225g plain flour

3 tsp baking powder

pinch of salt

50g walnuts, roughly chopped

1 egg, beaten

Preheat the oven to 160ºC.

Grease a small (450g) loaf tin and then lightly dust with flour.

Put the syrup, sugar, milk and sultanas into a saucepan and heat slowly until the sugar is dissolved, stirring occasionally. Allow to cool.

Sieve the flour, salt and baking powder into a bowl and add the chopped walnuts. Next, stir the beaten egg into the cooled syrup mixture and pour into the middle of the dry ingredients. Mix thoroughly and then pour into the greased loaf tin. Bake for 1¼ hours.

When the time is up, remove from the oven and stick a skewer into the top of the loaf. If it comes out clean, it’s cooked. If not, give it a further 10 minutes, Cool on a wire rack before slicing.

Summer Pavlova

Pavlova is a pudding for warm summer days and something I usually make when I have egg whites left over. It's quick and easy and a definite crowd pleaser!

So what's the difference between a pavlova and meringue?

Meringue is made with egg whites and caster sugar and is typically used to make an Eton Mess, crushed with strawberries and cream. It is elevated to a pavlova with the addition of cornflour and vinegar, to give it a lovely marshmallowy texture inside. Here's how ...

4 egg whites

200g caster sugar

2 tsp cornflour (optional, but it gives the meringue a lovely chewy centre)

1 tsp white wine vinegar

And to serve :

300ml double cream

strawberries, raspberries or blueberries

Preheat the oven to 180ºC and line a baking sheet with greaseproof paper.

Whisk the egg whites in a large bowl until they thicken and the peaks hold their shape. Slowly beat in the sugar a few spoonfuls at a time until the meringue is stiff and shiny. Sprinkle over the cornflour and vinegar and fold lightly.

Mound the meringue onto the baking sheet forming a circular shape about 20cm in diameter. Put it into the oven and immediately reduce the temperature to 150ºC. Cook for about an hour until the outside is crisp. Turn off the heat but leave it in the oven, with the door open, to cool.

If you want to make individual meringue nests, this amount will make 4-6 depending on their size. Using a dessert spoon, make an indent in the middle of each circle. Use the same oven temperatures as above but cook for 30 minutes and then leave in the oven to cool.

To decorate, simply whip the cream until thick and pile it onto the meringue. Top with your choice of berries or fruits and tuck in!

And why not try my chocolate meringue served with fresh raspberries ...