Surrey Street Treats: pink mess

By - Friday 5th June, 2015

It’s early summer in Surrey Street market and Jess Bashford is thinking pink

We’ve had savoury treats over the last few months, so I thought it was about time I gave you something sweet again. Now that the sun’s out (hopefully) I’ve got a summery pudding for you.

I’ve thrown together a pink mess made with berries – my take on an Eton mess using Surrey Street’s strawberries and raspberries. The strawberries to chop up and pop in like a normal Eton mess, and the raspberries to make a coulis that gives this pudding its pink colour. So next time you take a stroll through the market, you can pick up a couple of punnets and have a really easy recipe up your sleeve.


From the market: a punnet of strawberries, a punnet of raspberries.

From the kitchen: 1 tbsp icing sugar, 1 tbsp lemon juice, 300ml double cream, ¼ tsp vanilla bean paste, 8 meringue nests.


1) Start off by making your coulis. Throw the raspberries, icing sugar and lemon juice into a pan and turn the heat on. (I made mine with 175g raspberries – because that’s what was in my punnet. So use all of your punnet, but just make sure you taste it to check you’ve got enough icing sugar and lemon juice to make it so you like the taste.)

2) Give the raspberries a stir to help them along as they start to break down. It’ll only take a few minutes.

3) Once they’ve broken down quite a bit, take your pan off the heat. Then blitz it with a hand blender until it’s smooth enough for you. You can always pass it through a sieve too to get rid of any pips. (But I normally don’t bother.)

4) Pop your coulis to one side and pour the cream into a big bowl with the ¼ tsp of vanilla bean paste. If you don’t have it, then don’t worry. It’s just a nice extra touch if you already have it in the cupboard. (It is a bit expensive, but I’m a fan because you only need to use a very small amount each time, so it lasts ages.)

5) Then you whisk until the cream thickens up. Get it to the point where it can hold its own shape and is still smooth.

6) Now pour in your coulis and stir it through. (You’ll see why I’ve called it pink mess now.)

7) Next you can chop up your strawberries, crush the meringues and stir them in too. (You can always make your own meringue, but I use nests for this since I’m just smashing them up.) But serve it straightaway so the meringue doesn’t melt away and you lose its texture.

All that’s left is to eat your summery-sweet Surrey Street treat.

Jess Bashford

Jess Bashford

Jess Bashford is a writer at a brand language consultancy and an English literature and creative writing graduate. She’s passionate about showing that Croydon is a great place to live and excited to delve into Croydon’s cultural side. She loves all things wordy and foody.

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