Nici Wickes: Easter Mess - Saturday Morning with Jack Tame

Every mouthful of this tastes like a hot cross bun only better! It’s crunchy and creamy, sweet and spicy.  

Serves 4-6   

Ingredients: 

½ cup currants or raisins 

¼ cup rum or brandy  

Squeeze of fresh orange juice  

½ tsp cinnamon + extra for dusting  

Pinch nutmeg  

Pinch mixed spice  

200mls cream, whipped 

1 packet store-bought meringues 

2-3 fresh plums, sliced  

2 tbsps glace orange or lemon peel, chopped finely  

Small handful mint leaves 

Method: 

Simmer currants or raisins with rum, orange juice and spices for 3-5 minutes until they plump up. Cool. 

Take a large platter and dollop the whipped cream on it. Roughly crush the meringues and sprinkle these over the cream. Scatter over plum slices, chopped peel and cooled currants. Dust with a bit more cinnamon and scatter over mint leaves.  

When serving make sure that each serve gets a bit of everything.  

Notes:  

Use pears or feijoa if you can’t find fresh plums. 

For a dairy free alternative, use coconut yoghurt instead of cream.   

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