Eton Mess

I did a bit of a dinner party recently for my work chums and for dessert I made an Eton Mess.

I always thought that the Eton Mess was ‘invented’ around the 1920s when, during the annual cricket match at Eton College, a rather giddy labrador sat upon the picnic basket containing the strawberry pavlova, squashing it. The plum-mouthed boys didn’t care a single jot that their dessert had been essentially ruined (and probably covered in dog hair) and ate the thing anyway, preferring it to the pavlova. And so the Eton Mess was born and served up as a summertime pudding ever after.

It turns out this story is total nonsense, and was just invented by the cook during the 1930s. I didn’t even have the decade right.

Eton College school yard and chapel

Although  I know the Mess as a delicious mixture of strawberries, broken meringue and cream, it was also made with bananas too.

Here’s my recipe for Eton Mess, hopefully the Eton Old Boy and chef, Hugh Fearnley-Whittingstall would approve of this recipe. Although he says that they didn’t serve it during his time at the college. Ah well, you can’t have everything.

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This pudding was for 10 people, so you can adjust the quantities accordingly if you want to make it for fewer folk. Or just make loads and eat it all to yourself like the fat little piggy you are!


4 egg whites

10 oz of caster sugar

pinch of salt

2 lbs of strawberries, hulled and chopped

1 tbs of vanilla sugar

2 pints of double (heavy) cream

strawberry jam

First off all you need to make your meringues – you can of course buy some, but they are quite easy to make. Start by whisking the egg whites with the salt until frothy, then add the sugar bit-by-bit with you electric mixer on a medium setting. The mixture will become very thick and glossy-looking.

Preheat the oven to 100°C (200°F). Line some baking trays with some lightly-oiled wax paper and spoon the mixture onto it to make nests. Use a serving spoon so that each nest is the same size and use the back of the spoon to make the nest shape.

I like to do them this way, as they look nice and home-made. However, if you are handy with a piping bag, then pipe out the mixture. Place trays in the oven and keep the door slightly ajar using the handle of a wooden spoon. The nests need to stay in the oven for around 3 1/2 hours so that they harden. Don’t worry if you leave them in longer, as they can’t really burn at this low temperature.

Next, place the strawberries in a bowl with the vanilla sugar (see here and here for two recipes if you want to make your own) and allow them to macerate together at room temperature for at least twenty minutes. Now whip the cream until it forms soft peaks. Now all that needs to be done is create the mess. Crush the meringue nests and stir them into the cream. Fold in the strawberries and their juice.

Lastly, stir through some strawberry jam or a further sweet strawberry hit. Pile into bowls and serve straight away before the meringue gets the chance to go soggy.



Filed under food, history, Puddings, Recipes, Twentieth Century

16 responses to “Eton Mess

  1. Can I have some more please? Too bad about the story… I still need to try to make the meringues.


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  3. Yum! This looks good… you should definitely give my cheesecake a whirl. I also love to make Eton Mess with raspberries to mix it up a bit.


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  8. Peter Williams

    I think the “Eton Mess” is older than you think. At Eton, in my day, (1960s) it was just called either a Strawberry or Raspberry Mess – never an “Eton Mess”. I recall my grandfather who was at Eton in the 1890s quizzing me to see if they were still served in “Rowland’s” (they were). Strawberry and Raspberry Messes were around eat Eton a long time before someone invented the “Eton Mess”


    • Hi Peter, thanks for the comment. I suppose only non-Etonians would use the word Eton in the name! Although my post doesn’t seem to match reality, I’m glad it has a good history and that your grandfather was still asking about them. The food served up at school dinnertimes have such nostalgia. I loved them. i can’t speak for your kids’ dinners, but modern children do seem to get a poorer deal.

      Are messes still served at Eton? I do hope do.


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  10. Hi Neil,
    Do you mind if I use this blog post with my international students who are learning English? By ‘use’, I mean copy and paste into a word doc so that they can annotate all the great language and interesting information. (Then, they’re going to learn how to make it!). I didn’t want to assume that it was ok to do this but it is only for educational purposes and I will, of course, acknowledge you and your work.
    Alex at Leeds University


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  12. Marg East

    I always make mine with half whipped cream and half full fat Greek yogurt. Can be made in advance, with the strawberries, (I use halves of grapes, chopped peaches etc too, any fruit will be good) mixed in with the cream mix and meringue when ready to serve. Always great.

    Liked by 1 person

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