Eton(ish) messes! - Pudding Pots

The 4 puds were all created at the same time, we have worked out what the ingredients would be to make 4 the same but REALLY it’s to give you an idea to have some pudding fun of your own!

Strawberry, Hibiscus & Rose Eton Mess
1 large punnet of Strawberries (cut in ¼’s saving 4 whole to decorate)
~4tbsp of My Secret Kitchen Hibiscus & Rose Nectar
~300ml Double Cream
4 individual meringue nest crumbled (or equivalent)

Stir the Hibiscus & Rose Nectar & strawberries together & set aside.
Whip the double cream to a soft just whipped consistency then fold in the meringue pieces.
Layer 4 clean jam jars or glasses with the 2 mixtures: strawberry/cream/strawberry/cream & top with a whole strawberry & an extra drizzle of Hibiscus & Rose Nectar.
Serve immediately so the meringue stays a bit crunchy!

Raspberry & St Clements Mess
~300ml Double Cream
~4 level tbsp of My Secret Kitchen St Clements Cardamom Curd
4 individual meringue nest crumbled (or equivalent)
2 punnets of Rasberries (save 4 to decorate)

Whip the double cream to a soft just whipped consistency then stir through the St Clements Cardamom Curd & fold in the meringue pieces.
Layer 4 clean jam jars or glasses with the creamy mixture & raspberries: raspberry/cream/ raspberry /cream & top with a raspberry filled with a little St Clements if possible!
Serve immediately so the meringue stays a bit crunchy!

Mango Mojito Mess
2 ripe Mangoes (chopped, saving 4 thin slices to decorate)
~4tbsp of My Secret Kitchen Mango Mojito Dessert Sauce
~300ml Double Cream
4 individual meringue nest crumbled (or equivalent)
Mint leaves to decorate

Stir the Mango Mojito Dessert Sauce & chopped Mango together & set aside.
Whip the double cream to a soft just whipped consistency then fold in the meringue pieces.
Layer 4 clean jam jars or glasses with the 2 mixtures: mango/cream/mango/cream & top with a thin slice of mango & a mint leaf & an extra drizzle of Mango Mojito Dessert Sauce.
Serve immediately so the meringue stays a bit crunchy!

Black Forest - not a mess!
4 servings of My Secret Kitchen Ultimate Chocolate Brownie cut into small pieces
Punnet of Cherries (pitted & cut in ½ saving 4 whole to decorate)
~300ml Double Cream
1 packet My Secret Kitchen Black Forest Cheese Ball Mix 

~ 4 tbsp Kirsch if it’s for the grown-ups! - If using Kirsch mix it into the cherries first.

Mix the double cream with the Black Forest Cheese Ball Mix (it will thicken as you stir)
Layer 4 clean jam jars or glasses with the cream mix, brownie pieces & cherries: brownie/cherry/cream/ brownie/cherry/cream & top with a cherry.
Chill for about an hour for the cheese ball mix to be at it’s best & cherry juice/Kirsch to soak into the brownie!