Banana, Caramel and Malteser Pavlova

Cook and food writer Jane Lovett says planning Christmas meals in advance means you can join in with the fun instead of spending hours confined to the kitchen

Mark Twain once said ‘the secret of getting ahead is getting started’, to which I would add that we never regret being organised, but certainly might later on if we’re not...
This is especially true of Christmas food preparation. Advance planning in the kitchen can make the festive season far more enjoyable and relaxing than trying to prepare and cook everything at the last minute. I wrote The Get-Ahead Christmas Cook to help ease you through the festivities, with recipes and helpful tips for hosts who want to join in and not just survive them.
These recipes are perfect for keeping you on track to enjoying the holiday as much as your guests. The sausage roll wreath, for example, can be stored uncooked in the fridge for up to three days or cooked straight from frozen. Likewise, pavlova is a dream for entertaining whatever the occasion – it can be safely stored for weeks in a cool dry place and filled up just before serving. And don’t forget about leftovers. Bang bang turkey is an easy no-cook recipe that uses mainly store-cupboard ingredients to create a Boxing Day feast, and is a delicious contrast to traditional Christmas flavours.

Banana, Salted Caramel and Malteser Pavlova

This delectable recipe always goes down a storm! Both crisp and chewy, this pavlova topped with pillowy, whipped cream, bananas, salted caramel and Maltesers is a decadent seasonal treat.
Pavlovas are easy, can be made well in advance and are an inexpensive way of feeding a lot of people. They are prone to cracking, but this is nothing to worry about (and I think it adds to their appeal). It’s a very special alternative to Christmas pudding.
SERVES 8-10

◆ 4 egg whites
◆ 225g caster sugar
◆ 1 tsp cornflour
◆ 1 tsp vanilla extract
◆ 1 tsp white wine vinegar
◆ 85g Maltesers, frozen
◆ 600ml double cream
◆ 2 firm bananas
◆ Salted caramel sauce, such as Carnation Caramel Drizzle Sauce, and a pinch of sea salt flakes to decorate

GET AHEAD
◆ Make to the end of step four up to two months in advance. Cover the pavlova well with clingfilm and keep somewhere cool and dry.
◆ Complete step five up to two months in advance. Keep the Maltesers in the freezer.
◆ Cream can be whipped any time on the day but should be under-whipped as it will thicken while standing in the fridge and when spooned into the pavlova.

1. Preheat the oven to 140C/120C fan/gas 1. Draw a 20cm circle on a piece of baking paper and use this to line a baking sheet.
2. In a mixing bowl, whisk the egg whites with a pinch of salt until stiff, then add the sugar, a tablespoon at a time, whisking it in well after each addition. The mixture will be very thick and shiny. When all the sugar is incorporated add the cornflour, vanilla extract and vinegar and whisk well again.
3. Secure the paper to the baking sheet with two tiny blobs of meringue, then pile the mixture on top, keeping it within the circle and moulding it into a highsided round shape with a deep hollow in the middle (it will spread a bit while cooking).
4. Bake for one hour, then turn the oven off, leaving the pavlova inside until it’s cold, without opening the door. Carefully release the pavlova from the paper with a palette knife and slide it onto a large, flat serving plate. It will have spread a little.
5. While the pavlova is cooking, halve 60g of the frozen Maltesers: hold each one between your thumb and forefinger and insert the point of a small sharp knife into the top, then push down hard on a chopping board to split it. It doesn’t matter if one or two shatter. Despite seeming faintly ridiculous, this is the only way to do this, since trying to slice Maltesers causes them to shatter. Keep at room temperature or in the freezer.
6. Lightly whip the cream until it begins to thicken into very soft peaks (it will thicken even more when spooned into the pavlova) and spoon it into the centre of the meringue. Peel and slice the bananas diagonally and scatter them over the cream, followed by the halved Maltesers and the remaining whole ones. Drizzle with caramel sauce and serve.

◆ The Get-Ahead Christmas Cook – the Indispensable Companion for Effortless Festive Entertaining by Jane Lovett is published by Headline, price £28