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Eton mess jars recipe

Eton mess jars recipe

8 ratings

Celebrate the summer with our clever twist on a traditional pud. We love these individual Eton mess jars, which are perfect for serving at a picnic or party. See method

  • Serves 6
  • 20 mins to prepare
  • 353 calories / serving
  • Vegetarian


  • 250g strawberries, hulled and halved or quartered
  • 125g (4oz) raspberries
  • 150g blueberries
  • 2 tbsp caster sugar
  • 300ml double cream
  • 2-3 tbsp lemon curd, to taste
  • 8 meringue nests, lightly crushed
  • 6-8 fresh mint leaves, to garnish

Each serving contains

  • Energy

  • Fat

    27g 39%
  • Saturates

    17g 84%
  • Sugars

    25g 27%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 26.1g Protein 2.2g Fibre 2.2g


  1. In a bowl, combine the strawberries, raspberries and blueberries. Scatter over the caster sugar and set aside for 10 minutes to macerate.
  2. Meanwhile, in a separate bowl, whip the cream to soft peaks, then fold in the lemon curd. Fold in most of the berries and all of the meringue (if eating within 2-3 hours), then spoon into individual lidded jars or a large, lidded container to transport to your picnic. Scatter with the remaining berries. Just before serving, garnish with the mint leaves.

Tip: If you won't be eating the puds within 2-3 hours, to avoid the meringue pieces dissolving into the whipped cream mixture, transport them to your picnic in a separate container and assemble just before serving.

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