Save to your scrapbook
Meringue-topped Fruit Pots
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
These delicious, fruity puddings look really impressive, and take less than 30 minutes to make. It's a perfect winter dessert. (This recipe uses eggs that are only lightly cooked, so should be avoided by vulnerable groups such as pregnant women or the elderly.)
You can swap the plums or raspberries with rhubarb and apple, or try some of our frozen fruit range, such as Waitrose British Garden Fruit Mix or Waitrose Black Forest Fruits, a great value and convenient way of cooking with non-seasonal fruit.
The fruit can be cooked in advance, cooled and spooned into the ramekins, then topped with meringue when ready.
Typical values per serving:
One of your five a day. 0.1g salt per pot.
This recipe was first published in January 2009.