Desserts

Butter a 1.2 litre (2 pint) pudding basin. Cream the butter and caster sugar together with the orange zest, gradually add the eggs, then fold in the flour. Place the marmalade into the bottom of the prepared pudding basin, then spoon over the pudding mixture. Cover with a disc of baking parchment and place a double thickness of foil over the top of the basin. Tie the foil on with string, leaving enough to be able to lift the pudding out of the saucepan.Put the basin in a large saucepan and pour in boiling water to come half-way up the side of the basin, simmer for 15 minutes. Transfer the covered saucepan, complete with water and pudding to the Simmering Oven.

2, 3 and 4 Oven AGA
Steam for about 1½ hours in the Simmering Oven, until the pudding is cooked through. To make the sauce: heat the marmalade with the crème fraîche and orange juice – add sugar to taste if you use a bitter marmalade and a dash of orange liqueur if liked

Butter and line a 20cm (8 inch) round cake tin. Sift the flour and the spices together. Cream the butter and sugar together until light and fluffy and gradually beat in the eggs and lemon rind, adding some flour towards the end to avoid the mixture curdling. Fold in the remaining flour and ground almonds, then the fruit, cherries and chopped almonds. Place half the mixture into the cake tin. Roll out a quarter of the almond paste and lay on top of the mixture and press down lightly, spread the remaining fruit cake mixture on top and level.

2 Oven AGA
: Bake for about 5-6 hours on the grid shelf placed on the floor of the Simmering Oven. Alternatively cook in the Aga Cake Baker in the Roasting Oven for 1¼-1½ hours.

3 and 4 Oven AGA
Place the cake tin on the grid shelf set on the floor of the Baking Oven for 20 minutes then transfer to the Simmering Oven – sit the cake tin on the large grill rack – for about 5 hours. Remove from the oven, allow to cool for an hour, then remove from the tin and peel off the paper. Cool completely. To decorate; roll out half the remaining almond paste to fit the top of the cake. Brush the top of the cake with egg white or warmed apricot jam and press the almond paste into place, crimp the edges. Take the last of the almond paste and form eleven balls and attach these to the cake with a little egg white. Lightly brush the almond paste with egg white and place towards the top of the Roasting Oven to lightly brown, about 3-5 minutes.

Lightly oil 4 ramekins or dariole moulds with some almond oil or flavourless oil. First make the vanilla creams by placing 3 tablespoons of the cream in a basin, then sprinkle over the gelatine in an even layer. Leave to go spongy. Meanwhile put the remaining cream into a saucepan, split the vanilla pod and scrape the seeds into the cream, add the rosewater and sugar. Gently heat and stir the cream on the Simmering Plate until almost boiling, then remove from the heat and whisk in the gelatine until it is dissolved. Divide the mixture between the ramekins and chill until set, about 3 hours. Heat an Aga grill pan and griddle the peaches both sides, (cut side down first), until beginning to caramelise. Unmould the vanilla creams onto individual plates with the warm peaches accompanying, drizzle with the honey and scatter with rose petals.

Sieve the flour, salt and spice, and then stir in the sugar. Make a well and add the eggs and oil. Mix until completely smooth, then stir in the apple. Drain off any excess apple juice from the sultanas and add to the mixture. Spoon into a lightly greased 30 x 20 cm (12 x 8 inch) tin.

2, 3 and 4 Oven AGA
Bake on the grid shelf on the floor of the Roasting Oven for 25-35 minutes until risen and golden brown. Slide in the cold plain shelf on the second set of runners above if it needs a little protection from over-browning near the end of the cooking time.Leave to cool in the tin.

Line a 3 egg swiss roll tin (32 x 23cm, 13 x 9 inches) with baking parchment and lightly oil. Whisk the eggs and sugar until thick and creamy. Fold in the sieved flour and cocoa. Pour into the prepared tin and ease into the corners.

2, 3 and 4 Oven AGA
place the tin on the grid shelf on the floor of the Roasting Oven and cook for 7-8 minutes, until risen and firm. Conventional cooking: cook at 220°C (425°F), fan oven 200°C, Gas Mark 7 for 7-8 minutes, until risen and firm. Turn the roulade onto a piece of Bake-O-Glide, dredged with icing sugar and score a mark about 2cm (¾ inch) from the long end. Roll the roulade up and leave to cool. For the filling; mash the chestnut purée until smooth and mix in the brandy and icing sugar. Whisk the cream to the soft peak stage and add half to the chestnut mixture. Unroll the cool roulade and spread the chestnut filling over it. Re-roll. Place on a serving dish. Drizzle with the melted chocolate Place the remaining cream into a piping bag with a star nozzle and pipe down the centre top of the roulade. Refrigerate for 2 hours before serving.

Place the rhubarb, caster sugar and water in pan and simmer for 3 minutes then transfer to the Simmering Oven for 30 minutes. Stir in the stem ginger and cool. Line a full-size AGA baking tray with Bake-O-Glide. Place the egg whites in a grease-free metal bowl and whisk to stiff peaks. Add the sugar a teaspoon at a time with the machine running at full speed, spread onto the baking tray and level out. Sprinkle with the flaked almonds.

2 Oven AGA
: Bake on a grid shelf on the floor of the Roasting Oven with the cold plain shelf on the third set of runners down. Cook for about 8 minutes until pale and firm to touch, transfer to centre of the Simmering Oven and cook for 20 minutes until firm.

3 and 4 Oven AGA
Cook in the centre of the Baking Oven for about 20 minutes until firm. Remove from the tray and allow to cool. Turn out onto a clean sugared cloth and remove the Bake-O-Glide. Whip the cream to soft peaks and spread onto the meringue, lightly spread over the rhubarb and ginger. Roll up along the longest edge using the cloth to form the roulade. Chill before serving.

Place the peaches and raspberries into an ovenproof dish. To make the crumble topping, put the flour into a basin and rub in the butter, then stir in the sugar and hazelnuts. (Alternatively put the flour, very cold butter and sugar into a processor and blitz, then stir in the hazelnuts). Sprinkle the mixture on top of the fruit.

2 Oven AGA
Place the dish on the grid shelf on the floor of the Roasting Oven and cook for 15-20 minutes until just golden, then transfer to the Simmering Oven for about 30 minutes until the fruit is cooked.

3 and 4 Oven AGA
Place the dish on the grid shelf on the floor of the Baking Oven and cook for about 35-40 minutes until the crumble is golden and the fruit is cooked. Serve warm with custard or cream.

Make up the two batches of biscuit dough separately by creaming the butter with the sugar and mix in the dry ingredients with the egg. Roll into a rectangles 24cm x 18cm (9½x 7 inch) – if the dough is very soft place into the refrigerator for 30 minutes. Place the chocolate rectangle onto the orange rectangle and roll up like a swiss roll. Cut into slices and arrange on a baking tray, lined with Bake-O-Glide. (You may need to use two trays).

2 Oven AGA
Place the baking tray on the oven grid shelf placed on the floor of the Roasting Oven with the plain cold shelf slid on the second runners down. Bake for about 15 minutes until golden.

3 and 4 Oven AGA
Place on the cold plain shelf and slide it into the centre of the Baking Oven, cook for about 15 minutes until golden. Allow to cool for 5 minutes then place onto a cooling rack. golden.

Place the flour and baking powder into a large mixing bowl and rub in the soft butter. Add the other dry ingredients including the marmalade and spices. Beat the eggs with the milk and add to the mixture with the rind and juice of the lemon and the whisky to make a dropping consistency, add more milk if necessary. Mix well together and make a wish! Grease 12 x 175g (6 oz) mini pudding basins and divide the mixture between them. Cover with baking parchment, then a double layer of foil. Place the basins in the large AGA roasting tin and pour in boiling water to come halfway up the basins.

2, 3 and 4 Oven AGA
: Place the roasting tin on the floor of the Roasting Oven and simmer for 20 minutes then transfer to the floor of the Simmering Oven for 5-6 hours. These puddings are best made ahead of Christmas, but a couple of weeks is sufficient. On Christmas Day, place the basins in the Simmering Oven to heat through for 2 hours (no need for any water bath). Serve with whisky sauce; make a sweet cornflour sauce and stir in six tablespoons of whisky just before serving.

Heat the butter in a large AGA cast aluminium frying pan. Add the pineapple slices, sugar, chilli and star anise. Gently fry the pineapple on the Simmering Plate for about 4 minutes on either side until lightly golden. Remove the pineapple from the pan to serving plates. Discard the chillies and star anise and pour the juices over the pineapple. Mix the cream with the juice of the lime and half the zest. Place the cream with the pineapple and decorate with the remaining lime zest.

Place the chocolate and cream into a bowl and melt on the back of the AGA or on the Warming Plate (4 oven). Remove from the heat and stir until smooth. Let it cool for a couple of minutes then stir in the egg yolks. Whisk the egg whites until a soft peak stage then whisk in the sugar a teaspoon at a time until glossy. Loosen the chocolate mixture with a spoonful of the meringue. Then fold in the rest of the meringue and the brandy or rum. Pour into ramekins or espresso coffee cups and chill until set, about 2-3 hours. Serve accompanied with a crisp biscuit.

Chop the chocolate into small pieces then put ¾ into a bowl with the pears, lemon rind, honey, cream cheese, breadcrumbs and half the coriander, stirring together. Melt the butter with the remaining coriander. Carefully unwrap the pastry, working quickly to avoid the pastry drying out. Use the large Bake-O-Glide Non Slip Roll Out Mat or a clean tea towel and lay 3 sheets of pastry on top, overlapping them, making the short side towards you about 30-36cm (12-14 inches) wide. Brush with butter. Spoon the filling onto the bottom third then lay the remaining sheets of filo over the top, again brushing with butter. Carefully fold in the long sides of pastry before tightly rolling up the Strudel, using the mat to help. Roll onto the baking tray with the join underneath. Brush with butter, sprinkle over sesame seeds.

2, 3 and 4 Oven AGA
Bake on the oven grid shelf placed on the floor of the Roasting Oven for 20-25 minutes. Protect with the cold plain shelf. Half way during cooking, turn the tray round. Leave to cool before slicing. Serve with the honey sauce. Make the sauce by melting the remaining chocolate with the cream, honey and lemon juice in the Simmering Oven or on the back of the AGA, ensuring it does not get too hot.

Melt the chocolate in a bowl. Measure out the flour and rub in the butter then work in the cooled chocolate so that it is an even colour. Press the pastry neatly into the tin then chill for an hour or so.

2, 3 and 4 Oven AGA
Put a baking tray into the Roasting Oven for 5 minutes. Bake the flan on the tray placed on the oven grid shelf positioned on the floor of the Roasting Oven with the cold shelf above, or in the same position in the Baking Oven but without the cold shelf. Cook for 20-25 minutes. Put 3 tablespoons of cold water into a small bowl and dissolve the gelatine in it, using the Simmering Oven, stirring occasionally until it is quite clear; cool. Stir the liqueur and sugar into the coffee then add the gelatine, ensuring both liquids are at the same lukewarm temperature. Whisk the cream and crème fraîche together then whisk in the coffee liquid. Carefully pour this into the cold chocolate flan and leave to set. Decorate with chocolate curls or chocolate coated coffee beans.

Place the rhubarb, chopped stem ginger and ginger syrup into an ovenproof dish; sprinkle with the sugar. To make the crumble topping, put the flour into a basin and rub in the butter, then stir in the sugar and spice. Place on top of the fruit.

2 Oven AGA
Place the dish on the grid shelf on the floor of the Roasting Oven and cook for 15-20 minutes until just golden, then transfer to the Simmering Oven for about 35-40 minutes until the fruit is cooked.

3 and 4 Oven AGA
Place the dish on the grid shelf on the floor of the Baking Oven and cook for about 35-40 minutes until the crumble is golden and the fruit is cooked. Serve warm with custard or cream

Mix the biscuit crumbs and melted butter together and press onto the base of the 24cm AGA spring form tin. Chill. Place the juice of the 2 lemons into a small saucepan, (about 6 tablespoons are required) and sprinkle over the gelatine. Leave it to soak until ‘spongy’ – the gelatine will absorb the liquid. Gently melt the gelatine on the Simmering Plate until it is liquid – do not boil. Whisk the eggs and sugar together in the bowl of the AGA stand mixer until thick and creamy, turn into another basin. In the same mixer bowl whip the cream lightly then add the finely grated lemon rind, quark and mascarpone. Whisk together. Return the egg and sugar mixture to join the quark, lemon zest and mascarpone in the mixer bowl, whisk together until amalgamated then, while the mixer is running, slowly pour in the melted gelatine. Pour the filling onto the biscuit base. Chill overnight, or a minimum of 4 hours, in the AGA refrigerator until set. Top with strawberry halves.

Whisk the egg whites until stiff, and then gradually whisk in the sugar, a teaspoon at a time. Pipe 24 meringue nests onto a piece of Bake-O-Glide placed on the cold plain shelf.

2, 3 and 4 Oven AGA
in the Simmering Oven to dry out, for about 2 hours. Turn the plain shelf after an hour. If the meringues are coloured to your liking but not quite cooked, take them out of the oven and place on a Chef’s Pad on the closed lid of the Simmering Plate for 2 or 3 hours to continue to dry out. Place the meringues in the centre on the Warming Oven and leave to dry out for about 2 ½ - 3 hours, turn the plain shelf after about 1 ½ hours. To serve, whip the double cream with two teaspoons of the rosewater until it just holds its shape, taste and add a little more rosewater if you like. Place a dollop of the cream into each meringue cavity and place on a serving plate. Conventional cooking: Dry out the meringues at 120ºC (250ºF) fan oven 100ºC, Gas Mark 1 for 1½-2 hours. Turn off the oven, leave the door ajar and leave the meringues until cold.

Place the flour, baking powder, Demerara sugar and the butter into a food processor and pulse until the mixture resembles breadcrumbs. Tip into a bowl. Add all the other ingredients excluding the clementines. Mix well together and make a wish! Butter the pudding basins with the melted butter. Place the mixture into the basin(s) and smooth the top. Cover the basins with a circle of baking parchment and a double layer of foil. Allow to stand overnight. Place the basins in a large enough saucepan to accommodate each one (I use two pieces of wood batons to stand the basin on) and pour in boiling water to come halfway up the basin.

2, 3 and 4 Oven AGA
Simmer on the Simmering Plate for 20 minutes then transfer to the floor of the Simmering Oven for 6-8 hours – overnight if convenient. The longer they cook the darker they will be. These puddings are best made ahead of Christmas but a couple of weeks are sufficient. On Christmas Day wrap the whole basin in foil and place at the back of the Simmering oven for 2-3 hours. Serve with brandy butter or a whisky sauce – make a white sauce with cornflour and stir in 3-4 tbsp whisky before serving.

Lay one sheet of the pastry onto a Bake-O-Glide lined baking tray, sprinkle over the chopped apples and dates. Take the other sheet of pastry and fold it in half, lengthways, and make cuts to within 2.5cm (1 inch) of the edge, then open out. Brush around the edges of the bottom layer of the pastry with the beaten egg, then place the lattice cut top pastry sheet over the top. Neaten the edges and brush over with the beaten egg.

2, 3 and 4 Oven AGA
Place on the grid shelf on the floor of the Roasting Oven and cook for 20-30 minutes, until golden and the apples are soft. Meanwhile make the icing by mixing the icing sugar with water, obviously the more water you use the slacker the icing will be, so you can decide on which consistency you prefer. Pour the icing over the lattice.

Line a 20cm (8 inch) flan dish with the shortcrust pastry. Cream the butter and sugar together until light and fluffy. Gradually beat in the egg, then the ground almonds and almond extract. Arrange the cherries on the base of the pastry and cover with the almond mixture. Sprinkle over the flaked almonds.

2, 3 and 4 Oven AGA
: Place the flan dish on the floor of the Roasting Oven and slide the cold plain shelf on the third runners down. Bake for about 25 minutes until golden and cooked. Serve warm.

Cream the butter and sugar together. Beat in the eggs, almond extract and ground almonds. Spread the almond mixture evenly over the pastry on the base of the flan dish. Arrange the raspberries over the top.

2 Oven AGA
: Place the flan dish on the floor of the Roasting Oven and slide the cold plain shelf on the second runners down. Cook for about 25 minutes until golden brown.

2, 3 and 4 Oven AGA
Place the flan dish on the floor of the Roasting Oven and cook for 15 minutes then transfer to the centre of the Baking Oven for about 20 minutes until golden brown. Serve warm or cold with fresh raspberries, dredge with icing sugar and a bowl of crème fraîche.

Butter 6 small AGA flan dishes and divide the cherries between them. Place the flour and sugar into a basin stir together, then add the eggs and egg yolk whisk together and gradually add the milk. Strain the batter over the cherries and pour a tablespoon of kirsch over the top of each flan dish.

2 Oven AGA
: Place on the grid shelf on the floor of the Roasting Oven and cook for 20 minutes, then slide in the cold plain shelf and cook for a further 10-15 minutes until the clafoutis is brown and puffed up.

3 and 4 Oven AGA
place towards the top of the Baking Oven and cook for 30-35 minutes, until the clafoutis is brown and puffed up. Cool until warm and dredge with icing sugar, then serve.

Place the chocolate and butter into a basin and put on the back of the AGA to melt, cool. Beat 5 egg whites until stiff, remove them from the mixer bowl and place in a basin, then put the sugar, the 5 egg yolks and 1 complete egg into the mixer bowl and whisk for 3 minutes (whisking the egg whites first means you do not need to wash up the mixer bowl between!). Fold in the ground almonds and cocoa, then fold in the melted butter and chocolate. Add a tablespoon of the whisked egg white and fold this in then add the remaining egg whites and fold together. Divide the mixture between two 20cm (8 inch) cake tins.

2 Oven AGA
Place the cake tins on the grid shelf set on the floor of the Roasting Oven with the cold plain shelf slide on the second runners down. Cook for about 25 minutes until the mixture is just firm.

3 and 4 Oven AGA
Place the cake tins on the grid shelf on the last set of runners down in the Baking Oven and cook for 25-30 minutes until the mixture is just firm.

2, 3 and 4 Oven AGA
Cook at 180ºC (350ºF), fan oven 160ºC, Gas Mark 4 for 25-30 minutes, until the mixture is just firm. Let the cakes cool in the tins for 5 minutes then remove and cool on a wire rack. Whilst the cakes are cooking make the chocolate ganache filling. Melt the chocolate in a mixing bowl. Heat the cream to boiling point and pour onto the melted chocolate lightly mix together with a balloon whisk adding the butter in two stages. Leave this mixture to cool until spreadable. Sandwich the cakes together with the chocolate ganache. Decorate the top with ribbons of thick icing (made by mixing sieved icing sugar with water).

Cream the butter and sugars until light and fluffy. Gradually beat in the egg and vanilla. Stir in the flour, cocoa, chilli and chocolate chips. Place teaspoonfuls onto baking sheets lined with Bake-O-Glide spacing about 2.5cm (1 inch) apart.

2 Oven AGA
Cook on the grid shelf on the floor of the Roasting Oven with the cold plain shelf on the second runners down for about 10 minutes.

3 and 4 Oven AGA
: Cook on the lowest set of runners in the Baking Oven for about 10-12 minutes. Allow to cool slightly then remove to a cooling rack. Store in an air tight tin

Whisk the eggs and sugar together in the AGA kMix stand mixer until thick and creamy. Fold in the flour, then the orange rind. Place a piece of Bake-O-Glide into the Straight Sided Half Size Roasting Tin and pour in the mixture.

2, 3 and 4 Oven AGA
cook on the grid shelf placed on the floor of the Roasting Oven for about 20 minutes until golden and set. If the cake is browning too quickly protect with the cold plain shelf placed on the second set of runners down. Cool the cake on a rack and then transfer to a serving dish. Meanwhile make the orange syrup by dissolving the sugar in the water with the orange peel curl, remove from the heat and add the orange flower water, allow it to infuse for 30 minutes. Remove the orange peel and pour the syrup over the cake. Cover the cake with the Mascarpone cheese and decorate with the hulled strawberries.

Line the base of a 23cm (9 inch) round spring form cake tin. (There is no need to put any paper around the outside of the tin) Sieve the flour and the spices together. Cream the butter and sugar well together until light and fluffy. Gradually beat in the eggs, which should be at room temperature, adding a tablespoon of flour to prevent curdling towards the end. Fold in the remaining flour, ground almonds and fruit until thoroughly mixed. Turn the mixture into the prepared tin and smooth the top.

2, 3 and 4 Oven AGA
: Place the cake tin on the grid shelf on the floor of the Simmering Oven and cook for about 5½-6 hours until cooked. (For a 4 oven AGA place the cake tin on a grill rack on the floor of the Simmering Oven). Test with a skewer; if a skewer inserted into the centre of the cake comes out clean, it is cooked. Or if the cake has stopped 'singing' it is an indication of doneness. Leave in the tin for 30 minutes and then turn onto a wire rack to cool. Prick the surface of the cake with a skewer and spoon the brandy over. Wrap in foil until required. Decorate with glacé fruits and nuts, brush with apricot glaze to give a shiny finish.

Line an AGA half size roasting tin or an AGA half size shallow baking tray with Bake-O-Glide. Place all the ingredients into a bowl and mix well together. Pour into the tin.

2 Oven AGA
: Hang the tin on the lowest set of runners in the Roasting Oven and slide the cold plain shelf on the third set of runners down from the top. Bake for about 30 minutes until risen and springy to the touch.

3 and 4 Oven AGA
Hang the tin from the third set of runners in the Baking Oven. Bake for about 30 minutes until risen and springy to the touch. Cool on a wire rack and cut into squares.

Place the flour and sugar into a basin, mix together. Make a well in the centre and add the egg and half the milk. Whisk together, adding the remainder of the milk to make a smooth batter.

2, 3 and 4 Oven AGA
: Lightly oil the Simmering Plate with a little oil on a piece of kitchen paper. Drop tablespoonfuls of the mixture onto the surface. Cook one side then flip over and cook the other. Keep warm in a clean tea towel and serve with maple syrup or honey, warmed at the back of the AGA – or you can spread them with softened butter.

Place all ingredients for the cake into a basin and beat well together. Pour into the half size AGA roasting tin, lined with Bake-O-Glide.

2 Oven AGA
: Slide the tin onto the lowest set of runners in the Roasting Oven and slide the cold plain shelf on the second runners down, so it protects the cake whilst it is cooking. Cook for about 40 minutes until risen and brown.

3 and 4 Oven AGA
: Slide the tin onto the lowest set of runners in the Baking Oven and cook for about 40 minutes until risen and golden brown. Cool the cake and cover with the icing. To make the icing, melt the butter in a bowl on the Aga. Dissolve the coffee in the hot water and add this with the icing sugar to the butter, beat together well and place on the cake, the icing thickens on cooling. Mark a pattern with a palette knife and decorate with walnut halves. Cut into squares when cool.

Place all the ingredients in a pan with a tight-fitting lid.

2, 3 and 4 Oven AGA
: bring to the boil and transfer to the Simmering Oven for 30-40 minutes until the fruit is plump and tender

Cut the pears into ¾cm (¼ inch) dice. Place the pears into an AGA stockpot together with the lemon juice and water, bring to the boil. Cover and simmer for 5 minutes.

2, 3 and 4 Oven AGA
: Transfer to the floor of the Simmering Oven for 20-30 minutes, or until the pears are soft. Place the stockpot on the Simmering Plate and add the jam sugar, stir until dissolved and bring to the boil. Boil vigorously on the Boiling Plate for 4 minutes. Remove from the heat, skim off any scum and stir in the ginger. Leave to stand for 15 minutes then stir and place in warm sterilised jars. Cover, label and date, best used up in 3 months.

Place the chocolate into a small basin and melt it at the back of the AGA (use a cork mat to protect the enamel) or on the Warming Plate. Alternatively place the basin over a pan of simmering water. Spear each strawberry onto a long wooden skewer and dip into the chocolate, place the skewers in a glass or jug until the chocolate is set.

Whisk the egg whites until stiff, and then gradually whisk in the sugar, a teaspoon at a time. Whisk in the food colouring – only use a drop at a time until the colour is to your liking. Place a piece of Bake-O-Glide onto the cold plain shelf, or large baking sheet. Pipe the meringue mixture into 24 swirls onto the Bake-O-Glide.

3 and 4 Oven AGA
Place in the Simmering Oven to dry out, for about 2 hours. Turn the plain shelf after an hour. If the meringues are coloured to your liking but not quite cooked, take them out of the oven and place on a Chef’s Pad on the closed lid of the Simmering Plate for 2 or 3 hours to continue to dry out. Place the meringues in the centre on the Warming Oven and leave to dry out for about 2 ½ - 3 hours, turn, the plain shelf after about 1 ½ hours.

2, 3 and 4 Oven AGA
Place the meringues in the centre on the Warming Oven and leave to dry out for about 2 ½ - 3 hours, turn, the plain shelf after about 1 ½ hours. To serve, whip the double cream with the rosewater until it just holds its shape and sandwich the meringue halves together, placing on a plate. Decorate with whole ripe strawberries. Separate bowls of strawberries and cream can be served as ‘extras’.