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Autumn Eton mess

Enjoy the warming, aromatic flavours of cinnamon, star anise and vanilla with this twist on a British summer favourite – a great way to enjoy quintessentially English plum varieties, such as Victoria.

  • 5.0 Star
  • Timer Prep 20 min
    Cook 20 min
  • Chart 110.0 cal/
  • Chef hat Easy


Halve and stone the plums. Split the vanilla pods lengthways.


  1. 1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
  2. 2 Arrange the plums, cut-side up, in a roasting tin with the cinnamon, star anise and vanilla pod. Drizzle over the honey and roast for 10-20 minutes, until the plums are tender but still hold their shape.
  3. 3 Choose 1 plum half per person for decoration and set aside. Leave the others to cool.
  4. 4 Whip the double cream until it forms soft peaks, then fold in the yogurt.
  5. 5 Break the meringue into chunky pieces and fold into the mixture, with the cooled plums and any cooking juices (discard the spices).
  6. 6 Divide among serving glasses and top with a plum half.

2 Reviews

  • Oliver Thomas

    Great recipe! It was a hit for me considering I'm only 10! 5*

  • Deborah

    Absolutely delicious, very quick and easy, looks great too

  • Average per serving
  • Calories 110.0kCal
  • Fat8.4g
  • Saturated5.3g
  • Salt0.05g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg