Frozen Eton mess

An impressive ice-cream bombe that is easier to make than you think. Serves 8 • Ready in 20 mins, plus freezing overnight

500g strawberries

2tbsp caster sugar

300ml double cream

150ml good-quality shop-bought custard

30g bought meringue nests, broken into small pieces

You will need:

1ltr pudding basin, lined with cling film

1 Chop 300g of the strawberries and place in a bowl with the sugar. Mash lightly with a fork and set aside for a few mins.

2 Slice the remaining strawberries and use to line the pudding basin.

3 Whip the cream until thick enough to form soft peaks, then fold in the custard, two-thirds of the mashed strawberries and the meringue pieces.

TIP You can make and freeze this up to 1 week in advance if you want to get ahead for fuss-free entertaining. Freeze the mashed strawberries for decoration in a separate small container

Spoon into the strawberry-lined basin and level the surface. Cover with cling film and freeze overnight until firm.

4 Take the basin out of the freezer about 20 mins before serving. Turn out the bombe on a plate, remove the cling film and spoon over the reserved mashed strawberries and juice.

Per serving: 236 cals, 21g fat, 13g sat fat, 11g carbs >>