Sandy's Whare

Full Version: Christmas Pavlova Pudding.
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4 Eggs, whites
300 g Caster sugar
2 tsp White vinegar
2 tsp Vanilla extract
2 Tbsp Water
200 g Strawberries, hulled and thickly sliced
2 Tbsp Brandy, optional
200 g Christmas pudding, crumbled
¼ cup Icing sugar


Heat oven to 150C. Whisk the egg whites until they form soft peaks, gradually whisk in sugar a little at a time. Add the vinegar, vanilla and water and fold through. Spoon on to a sheet of non-stick baking paper. Place in the oven and cook for 1 hour. Turn the oven off, then leave the door slightly ajar with the aid of a teaspoon. Sneak off to bed.
In the morning carefully peel paper off pavlova and store in a large airtight container.
To serve, whip cream until stiff peaks form and spoon on top of pavlova. Scatter over strawberries. Warm pudding crumbs and brandy together in microwave until hot, allow to cool a little before spooning on top of pavlova. Dust generously with icing sugar.