Brian's Eton Mess

1. 1

   Mix together the clotted cream, vanilla sugar, Vin Santo and double cream, and whisk until smooth.

2. 2

   Slice the larger strawberries in 1/2.

3. 3

   Place all the strawberries in a bowl with the raspberries, sprinkle with the vanilla sugar, and leave for 15 minutes to macerate (some of the juices will come out).

4. 4

   Finally break up the scones, and you are ready to assemble either 1 large pudding or individual puddings in glasses.

5. 5

   Spoon a little cream into the bottom of each glass, and sprinkle some of the broken scones on top, then some of the strawberries and raspberries.

6. 6

   Repeat these layers and finish with a sprinkling of wild strawberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.