BROWN SUGAR PAVLOVAS WITH CINNAMON PLUMS

Make the pavlovas and plum compote a day before. Crush any leftover meringues and mix with cream and any spare compote for a last-minute pudding.

Preparation 15 minutes, plus resting Cooking 55 minutes Serves 12

FOR THE MERINGUES

2 LARGE EGG WHITES

75G CASTER SUGAR

40G LIGHT MUSCOVADO SUGAR

1 TSP WHITE VINEGAR

½ TSP CORNFLOUR

FOR THE COMPOTE

4 PLUMS, DESTONED AND QUARTERED 200ML RED WINE

90G CASTER SUGAR

1 CINNAMON STICK

150G CRÈME FRAÎCHE GROUND CINNAMON, FOR DUSTING 1 Preheat the oven to 140°C (120°C fan oven) gas mark 1. Put the egg whites in a scrupulously clean, grease-free bowl and beat with an electric whisk, until they form soft peaks. Whisk in the caster and muscovado sugar a little at a time until incorporated, then whisk in the vinegar and cornflour.

2 Blob a teaspoon of the meringue mix onto a tray lined with baking parchment, until you’ve used all of the mixture. Make a small well in the centre of each, using the end of the teaspoon. Bake in the oven for 10 minutes, before turning the heat down to 110°C (90°C fan oven) gas mark ¼, and continue cooking for another 40-45 minutes, until the outside is firm to the touch and peels away easily from the paper. Leave to rest for one hour or overnight, in a cool, dry place.

3 Meanwhile, put the red wine, sugar and cinnamon stick in a saucepan and bring to the boil. Add the plums and simmer for 15 minutes or until the plums are softened, but still hold their shape. Remove the plums with a slotted spoon and set aside. Bubble the liquid over a medium heat until it has reduced to a syrupy consistency. Pour over the plums. Leave to cool to room temperature.

4 To serve, top each meringue with a dollop of crème fraîche, a spoonful of plum compote and a dusting of cinnamon.