Christmas Eton messes recipe

Makes 8

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x1 x2 x3

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Small glasses filled with layers of crushed meringue, crumbled Christmas pudding, whipped cream and lemon curd.

Combine the double cream and Greek yoghurt in a large bowl and use an electric beater to beat until the mixture forms soft peaks. Gently stir through the lemon curd without fully mixing it in, forming a ripple effect.
Crush the meringue nests and divide amongst eight individual glasses. Spoon over half of the cream mixture, then add a layer of crumbled Christmas pudding. Repeat with the remaining cream. Serve immediately or keep in the fridge for up to one day.

Per Serving: 541kcals, 39.2g fat (23.1g saturated), 44.9g carbs (2.1g sugars), 7.1g protein, 0.5g fibre, 0.074g sodium

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