This was the most divine eton mess - I just had to share it with you - from Cuckoo Brow in Sawry.....loaded with light meringue and blackberries.
- 500g white granulated sugar
- 150ml milk
- 1/2 tsp of peppermint essence
- 100g milk or dark chocolate (melted)
Put sugar and milk into a saucepan and bring it slowly to the boil. Stir until the mixture becomes thick. You can test if it is ready by dropping a small amount into a glass of cold water and see if it forms into a soft ball when rolled between finger and thumb.
Remove from the heat and add the peppermint essence, then beat the mixture with a wooden spoon until it is smooth and slightly setting but still pliable. Pour mixture into a buttered shallow tin and leave it to set in the fridge. Once set, pour melted chocolate over it and leave mint cake to set in the fridge again before turning it out of the tin and cutting into thin bars. Store mint cake in an air-tight container.
Happy baking x