HAZELNUT MERINGUE WITH ROASTED PLUMS

SERVES: 8 PREP: 20 MINS COOK: 2 ½ HOURS

5 egg whites 250g (9oz) golden caster sugar 100g (4oz) roasted chopped hazelnuts 6 plums, halved and stoned 1 tsp mixed spice 2 tbsp light brown muscovado sugar Juice 1 orange 250ml (½ pt) double cream, lightly whipped

1. Preheat the oven to 140°C/275°F/Gas Mark 1. Line a baking sheet with baking parchment and, using a plate or pan lid as a template, draw a 28-30cm (11-12in) circle on the parchment with a pencil. Turn the paper pencil-side down. 2. In a bowl, whisk the egg whites with an electric mixer until stiff, then add the caster sugar a teaspoonful at a time, mixing well between each addition, until really stiff and glossy. Fold in the chopped hazelnuts. 3. Using the pencil circle as a guide, spoon the meringue onto the baking sheet in 12 spoonfuls that just touch to create the wreath shape. Make a shallow hollow in the top of each one with the back of a spoon. Bake for 1¾-2 hours until pale golden and crisp. Turn off the oven and leave the meringue inside to cool completely, then remove. 4. Preheat the oven to 180°C/Gas Mark 4. Place the plum halves in a shallow dish or roasting tin. Scatter with the mixed spice and muscovado sugar and drizzle with the orange juice. Cook in the oven for 15-20 mins until the plums are tender. Leave to cool. 5. Transfer to a board or flat plate. Serve topped with the whipped cream and plums. Per serving: 408 cals, 25g fat (11g sat fat), 40g sugar www.waitrose.com/christmas