Brian's Eton Mess

• 14 ounces (400 grams) Cornish clotted cream
• 2 tablespoons vanilla sugar
• 4 tablespoons Vin Santo dessert wine
• 9 ounces (255ml) double cream
• 8 ounces (225 grams) whole fresh strawberries, stalks removed
• 8 ounces (225 grams) fresh raspberries
• 2 tablespoons vanilla sugar
• 5 scones
• 4 ounces (115 grams) wild strawberries

1. Mix together the clotted cream, vanilla sugar, Vin Santo and double cream, and whisk until smooth.
2. Slice the larger strawberries in 1/2.
3. Place all the strawberries in a bowl with the raspberries, sprinkle with the vanilla sugar, and leave for 15 minutes to macerate (some of the juices will come out).
4. Finally break up the scones, and you are ready to assemble either 1 large pudding or individual puddings in glasses.
5. Spoon a little cream into the bottom of each glass, and sprinkle some of the broken scones on top, then some of the strawberries and raspberries.
6. Repeat these layers and finish with a sprinkling of wild strawberries.

cream, vanilla sugar, vin santo, cream, fresh strawberries, fresh raspberries, vanilla sugar, scones, wild strawberries

Taken from www.foodnetwork.com/recipes/jamie-oliver/brians-eton-mess-recipe.html (may not work)