Recipe: Super sweet finger food for Christmas buffets and nibbles

The festive season is now well and truly on us and with the holidays comes a different style of eating, apart from the big day - I have heard it recently described as a more ‘relaxed’ way of eating!

I take this to mean more informal eating times to fit in with other leisure activities and a bit of socialising – maybe the odd glass of wine or an unscheduled break for coffee.

So there are the usual savoury offerings: pate, veggie dips, quiche, sausage rolls (either meat or veggie) but not much finger food that is sweet (apart from the ubiquitous mince pies!).

So… these are SWEET! The citrussy tang of kumquat really complements the sweetness and gives it the true taste of Christmas.

Mini Christmas Pavlovas

Makes 24

Ingredients

Two egg whites

115g castor sugar

One teaspoon cornflour

One teaspoon cider vinegar

25g raisins

25g sultans

25g dried sweetened cranberries

75ml medium sweet sherry

One tablespoon sugar

One tablespoon cornflour

One tablespoon water

Half teaspoon mixed spice

Three kumquats

Paper cake cases

Method

Put the raisins, sultanas, cranberries and sherry in a bowl with a tight fitting lid. Leave to infuse at least overnight, 24 hours is better, 48 is great! Shake occasionally to make sure the fruit is immersed.

To cook the meringues, set the oven to 120°C.

Beat the egg whites in a bowl until stiff with a handheld electric whisk if you have one.

When the egg whites are forming soft peaks, add half the sugar and whisk again until glossy. Add half the remaining sugar and whisk again. Add the cornflour to the rest of the sugar, add to the meringue and whisk again.

Fold in the cider vinegar.

Put the paper cases in a bun tin.

Using two spoons put a dessert spoon size dollop of the mixture in each case.

Flatten the meringue with the back of a spoon dipped in cold water.

Place in the oven to bake. After 45 minutes take them out and gently push the centre flat if it has risen. You may need to swap the shelves that the meringues are on around to ensure even cooking.

When they are cooked, about one hour 20 minutes approximately, turn the oven off and prop the door slightly ajar with a wooden spoon. Leave the meringues in the oven to cool.

For the topping, set a sieve over a small bowl and drain the dried fruit, reserving the sherried juices. Make up to 75ml with water and mix well.

Mix the cornflour with one tablespoon of this in a small bowl.

Turn the fruit out onto a plate and run a knife through it several times to cut it into small pieces.

Put the sugar and the rest of the juice in a small pan over a low heat, add the mixed spice and stir until the sugar has melted.

Pour in the cornflour mix and continue to heat stirring continuously until the liquid has thickened.

Add the soaked dried fruit and heat through. Set aside to cool.

At this point, the cooled meringues can be stored in an airtight container for a few days and the topping can be stored in a screw topped container in the fridge until needed.

You can then serve a portion of them when required and save the rest for another occasion.

When ready to serve, cut the kumquats into very thin slices and cut each slice to form a twist.

Check the meringues come free easily from the paper cases, so that the cases can be used as mini plates in the hand.

Top the meringues with a little of the fruit mixture and place the kumquat twists on top.