Move over Christmas pudding

First things first... Can you believe it is Christmas Eve already like where has December gone?!?!?!?!?!

For the penultimate post I will be showing you have to make a delicious alternative to Christmas Pudding!

Yummy meringue ready for decorating
I cannot stand Christmas Pudding, I personally think it is disgusting and so does the rest of my family therefore I bake something every Christmas Eve for Christmas dinner dessert.

Last year was a gingerbread house (that took forever) and this year... A fruity Pavlova by the Queen of baking herself, Mary Berry!

So here is '25 Days of Christmas| Day Twenty Four'...

This recipe is from BBC Food and Great British Bake Off, no copyright infringement intended!
The tasty wreath is perfect for any occasion, it always goes down a treat when I bring it to parties etc!
If you are planning on making this I would either do it a couple of days or the day before then just add the cream and fruit on the day or get up really, really early on the day.
However, to make it even more tempting you can make the Pavlova up to a month ahead and be stored (wrapped in both cling film and foil and kept in a cool place).
Serves: 12-15 (so if you have a big family, this is perfect)
For the pavlova
6 large egg whites
350g caster sugar
1 tsp white wine vinegar
1 tsp cornflour
For the filling
600ml double cream
1 tsp vanilla bean paste
50g icing sugar, sifted
200g strawberries, hulled and quartered
300g raspberries
A few mint leaves (optional)

-You could always add more or substitute fruit shown-
1.  Preheat the oven to 160˚C/fan 140˚C/gas 3. Line a flat baking tray with baking paper and draw a 30cm circle on the paper.  Draw a 15cm circle in the centre of the 30cm circle.
2.  Put six egg whites into a mixing bowl- making sure the bowl is clean and grease free- and mix with an electric whisk until they look like clouds. Gradually add the sugar a little at a time, whisking on maximum speed until they are stiff and glossy. Add the vinegar and corn flour in a cup mixing until smooth, then stir into the bowl.
3.  Spoon the meringue between the two circles on the baking paper, to make a wreath shape.  Using a large spoon make a trench in the meringue- this is where the cream and fruit are going.
4. Slide into the oven, then immediately reduce the temperature to 140˚C/fan 120C/gas 1 and bake for 1 hour – 1 hour 15 minutes.
Turn the oven off and leave the pavlova inside for an hour or overnight to dry.

I am going to leave the recipe there for now and show you how to decorate the yummy dessert tomorrow on Christmas day (eek!) as that is when I am doing it!

So here my meringue to show you what it kinda should look like before and after being in the oven!


You can see the trench I made, this is where we
are going to place the filling in tomorrow!


Even though the trench kind of expanded and it isn't as deep,
this is still fine to put the filling in as there are walls where it is
suppose to be!
See you tomorrow for the big day and keep an eye out on how to decorate this delicious treat!

Until next time
All photographs are my own!


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