Indulge in the taste of summer with this classic English pudding from Oliver Smith of Inn the Park
1. Slice half of the strawberries and place in a bowl with the lemon juice and castor sugar. Cover the bowl with cling-film and place it over a pan of gently simmering water. Leave for 30 minutes.
2. Strain the strawberry liquid from the bowl through a fine sieve. Place the liquid in a clean pan and heat until almost boiling, but do not let it boil. Remove from the heat. Squeeze any excess water from the gelatine leaves and add them to the hot liquid, stirring until dissolved then pass through a fine sieve.
3. When the liquid has cooled to room temperature, add the Champagne and pour into serving dishes. Refrigerate until set.
4. To serve, mix the pieces of meringue with the jersey cream and the reserved strawberries. Spoon into the serving container on top of the jelly and serve.
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Recipe © courtesy of Oliver Smith at Inn the Park
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