300ml double-thick cream
150ml best-quality shop-bought vanilla custard
2 tbsp castor sugar
30g crushed meringue
1. Whisk the cream until thick, then fold in the vanilla custard. Roughly dice 300g of the strawberries and put in a bowl with the castor sugar, then mash lightly with a fork and leave for 10 min to macerate. Reserve a few tbsp of the sugared strawberries to serve, then fold the remaining mashed strawberries into the cream-and-custard mixture, followed by the crushed meringue.
2. Line a 1ℓ pudding basin with cling wrap. Slice the remaining 200g of strawberries and use to line the pudding bowl decoratively. Pour the custard mixture into the centre, cover with cling wrap and place in the freezer to set.
3. To serve, take the bowl out 20 min before serving. Turn out on to a plate or cake stand, and serve with the reserved sugared strawberries drizzled over.