helen redfern

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Welcome to my online journal where I write about writing, creativity, building an online business, baking, reading and chicken & duck-keeping.

Pavlova from Bridget Jones's Diary

Pavlova from Bridget Jones's Diary

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Easy pavlova recipe

A Recipe Love Letter...Dear Bridget Jones

Dear Bridget

You were one of my firsts, you know.

When your original diary was published I was on the cusp of changing my life; finishing my degree, moving to London, making new friends. I would call into the bookshops on my lunch breaks and treat myself to Marian Keyes, Freya North, Jane Green. And you.

You scooped me up, took me away from the day job, delighted me with your tales and made me feel like one of your gang. I joined you, Jude and Sharon with a bottle or two of wine, a feast from M&S: consisting of hummus & mini pittas, smoked salmon and cream cheese pinwheels, mini-pizzas, raspberry pavlova, tiramisu and two swiss mountain bars.  And some drunken feminist ranting. It was, quite frankly, hilarious.

So, as a thank you for those special times, I've made a pavlova in your honour. After all I know you enjoyed it that night with Jude and Sharon. Until Daniel Cleaver showed up and broke up the party. Burr.

Serve with a Kir Royale.

Love, Helen

Pavlova Recipe

Equipment

Baking tray covered in baking parchment with a dinner plate circle drawn on. Electric mixer, food processor (if possible), sieve.

Ingredients

For the pavlova base

  • 5 egg whites
  • 250g white caster sugar
  • 1 tsp vanilla extract or seeds from vanilla pod

For the cream and fruit topping

  • tub of strawberries (or any fruit your prefer)
  • 1 tsp icing sugar
  • 142ml pot double cream
  • 1 tsp vanilla extract or seeds from vanilla pod

For the raspberry sauce

  • A few handfuls of raspberries
  • 1 tsp icing sugar
  1. Heat oven to 220c/200c fan.
  2. Whisk the egg whites with an electric mix until very stiff.
  3. Keep the mixer going and gradually pour in the sugar and vanilla until you're back at the stiff peak stage.
  4. Turn out onto the baking tray and form into the circle you've drawn, making a slight dip in the middle.
  5. Place in oven and immediately turn down the temperature to 150c/130c fan.
  6. Bake for 60 - 80 minutes. (I prefer to bake mine for 80 minutes to make it more crunchy on the outside.)
  7. Switch oven off but leave in the oven as long as possible. You could even leave it there overnight.
  8. When you're ready to assemble whisk the cream with the icing sugar and the vanilla until thick and smooth
  9. For the raspberry sauce place the raspberries into a bowl and puree with a fork until smooth (you could also use a food processor).
  10. Push the pureed raspberries through a sieve to remove the seeds. Mix in the icing sugar.
  11. Hull and half the strawberries.
  12. Spread the cream thickly over the meringue, scatter the strawberries over the top and finish by drizzling over the raspberry sauce.

 

 

Meeting Marian Keyes

Meeting Marian Keyes

Homemade Hot chocolate from Coming Up Roses

Homemade Hot chocolate from Coming Up Roses