Rachel Khoo: Plumming it

I grew up surrounded by generously yielding plum trees, and as a family we were constantly on the hunt for inspired ways to use up the lovely plums before age got the better of them. Stewed fruit, or ‘compôte’ as the French call it, is a great way of using up a surplus. Teamed with yoghurt it makes a virtuous breakfast, but pimped up with whipped cream and meringue it becomes an elegant finale to a feast. Think of this pudding as a deconstructed and autumnal Eton Mess, with squidgy meringues, a pillowy centre and lashings of whipped cream.

Plum compote with squidgy meringues

Serves 6

For the meringues:

3 egg whites

150g sugar

1 tsp cornflour

½ tsp white wine vinegar

For the plum compôte:

750g damsons, Victoria or Reine Claude plums

50g sugar

1 vanilla pod

200ml whipping cream, to serve

50g caster sugar, to serve

Preheat the oven to 120C/Gas Mark ½. Whisk the egg whites until frothy and gradually add the sugar 1 tbsp at a time, until firm and shiny. (You want to be able to tip the bowl over your head without getting any of the mixture in your hair.) Whisk in the cornflour and the white wine vinegar until incorporated.

Line a baking tray with parchment paper, gluing down the edges with tiny dollops of meringue. Spoon 6 dollops of the meringue on to the baking tray, leaving good gaps in between. Place in the oven and cook for 1-1¼ hours; you want the meringues to remain soft in the middle with a marshmallowy texture. Remove from the oven and leave to cool.

For the plum compôte, cut the fruit in half and remove the stalks and stones. Place in a pan and add the sugar and 50ml water. Split the vanilla pod and add that, too. Bring to a simmer and cook for 10 minutes until tender. Set aside to cool.

In the meantime, whip the cream to soft peaks with the sugar. Leave in the fridge until serving.

Serve the meringues with the plum compôte on the side and a dollop of whipped cream.