Costing you just 76p per serving, this pud is perfect your friends and family to dig into at a summer party!



Serves: 8

Prep time: 15 mins

Cooking time: 1 hour and 30 mins

Cals: 367 per serving



4 large egg whites

225g caster sugar

2tsp cornflour

2tsp white wine vinegar

50g roasted hazelnuts, chopped

1tsp vanilla extract

300ml double cream

2 peaches, sliced

200g raspberries



1.   Heat oven to 160°C/Gas 3

2.   In a large metal bowl, whisk the egg whites until stiff and glossy

3.   Add the sugar 1tbsp at a time, whisking well each time

4.   Gently fold in the cornflour, vinegar and nuts. Spoon on to a lined baking tray and spread into a 23cm circle

5.   Reduce the heat to 150°C/Gas 2 and cook for 1 and a half hours until lightly coloured

6.   Turn off the oven but leave the meringue inside until it’s completely cold

7.   Whisk the vanilla and cream to soft peaks, spoon onto the meringue and top with fruit to serve