My Delicious Summer Pudding

When Eton Mess Needs a Holiday

As the warmer days settle in, I’ve been craving something light, fresh, and a little bit indulgent. While I adore an Eton Mess (and have made far too many already this year), I wanted to try something different—something with a touch more elegance, and a slightly exotic twist.

This easy yet exquisite pudding is the result: layers of crushed oat biscuits, billowy Chantilly cream, sweet mango, toasted pistachios, and a generous drizzle of honey. It’s sunshine in a bowl—decadent but not heavy, and perfect for lazy lunches or summer suppers in the garden.

I hope it brings as much joy to your table as it has to mine.

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INGREDIENTS

• 1 pack of crunchy oat biscuits (I used HobNobs)

• 300ml / 1.5 cups double cream

• 2 tbsp caster/superfine sugar

• 1 tsp vanilla extract

• 1 mango - cut into small chunks

• 150g / 1 cup shelled pistachios

• Honey - to drizzle

• Mint - to garnish

METHOD

1. To make the Chantilly cream, whisk the double cream together with the sugar and vanilla extract until peaks have formed. Set aside

2. Lightly blitz the biscuits in a food processor, or put them into a zip-lock bag and bash with a rolling pin

3. Lightly blitz the pistachios in a food processor, or put them into zip-lock bag and bash with a rolling pin.

4. To assemble, first put a layer of the crushed biscuits into the bottom of a glass, then top with the cream, mango, pistachio, and a drizzle of honey. Repeat this process until the glass is full. Finish with a sprig of mint.