Christmas pavlova pudding

Tamara West

I am always feeling a bit uncomfortable by the time we get to dessert. Desperate for a little taste of everything, I think this will now tick all my boxes. The classic Kiwi pavlova can be made in advance and stores well in the freezer or in an airtight container.

Ingredients

4	Eggs, whites (Main)
300 g	Caster sugar
2 tsp	White vinegar
2 tsp	Vanilla extract
2 Tbsp	Water
200 g	Strawberries, hulled and thickly sliced
2 Tbsp	Brandy, optional
200 g	Christmas pudding, crumbled
¼ cup	Icing sugar

Directions

1. Heat oven to 150C. Whisk the egg whites until they form soft peaks, gradually whisk in sugar a little at a time. Add the vinegar, vanilla and water and fold through. Spoon on to a sheet of non-stick baking paper. Place in the oven and cook for 1 hour. Turn the oven off, then leave the door slightly ajar with the aid of a teaspoon. Sneak off to bed.
2. In the morning carefully peel paper off pavlova and store in a large airtight container.
3. To serve, whip cream until stiff peaks form and spoon on top of pavlova. Scatter over strawberries. Warm pudding crumbs and brandy together in microwave until hot, allow to cool a little before spooning on top of pavlova. Dust generously with icing sugar.