Bryony's Blog



PUBLISHING DAY has finally come and I couldn't be happier. It has been such a fun experience from beginning to end and I hope that those of you who buy a copy of Grow Happy, Cook Happy, Be Happy are inspired when you dip into its colourful pages. This is one of my favourite recipes and so easy you can almost do it standing on your head.

It was given to my grandmother in Wanganui, New Zealand during the War by a Jevovah's witness.

All-in-one Pavlova

3 egg whites
225g (8oz) caster sugar
3 teaspoons cornflour
1 teaspoon vanilla extract
3 tablespoons warm water

A piece of baking parchment cut to the size of your oven tray

1/2 pint double cream
fresh fruit of your choice

Pre-heat the oven to 110 c, 225 f, gas mark 1/4.

Put all of the ingredients into a completely grease-free bowl and whisk until you have lovely glossy peaks and can turn the bowl upside down over your head without the meringue falling out.

Take a flat oven try and put a tiny blob of raw meringue at each corner - this will anchor your piece of baking parchment. Pile on the meringue and shape into a round with a slightly raised wall around the edge.

Bake on the middle shelf for about 1 hour - it will take on a little colour. Remove from the oven and allow to cool. When ready to serve, whisk 1/2 double cream and spoon onto the meringue and decorate with any fruit you wish, even tinned peaches if you like them. Don't assemble too far in advance or the meringue will loose its crispness.