1 egg white
2 teaspoons water
1 cup caster sugar
handful of mint leaves
Put the egg white and water in a bowl and gently stir together with a fork. Don’t beat the egg white and skim off any bubbles on the surface.
Put the caster sugar in another bowl. Holding each leaf by the stem, dip first in egg white, allow the excess to drip back into the bowl then sprinkle over a thick coating of sugar, shaking off the excess. Place ona cake cooling rack and leave in a warm part of the kitchen until dry. Store in an airtight container for 2-3 days.
Cook’s tip: To give the pudding a glossy finish, mix a little cornflour with cold water until smooth. Strain the reserved syrup into a small saucepan and stir in the cornflour. Bring to the boil, stirring constantly and cook over a medium heat until thick and glossy. Cool then carefully brush over the pudding.