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Lancing mess

Bowl of Lancing mess to the right. Small glass dish of Lancing mess to the left with silver spoon on white folded cloth. Bunch of bananas top left and banana chips scattered over surface.

Who doesn’t love bananas and cream?! This dessert, invented at Lancing College in West Sussex, is identical to Eton Mess but the strawberries are replaced with sliced bananas.  It is likely to be an adaptation of the Eton version rather than an original invention and perhaps introduced into the refectory of Lancing to rival the more famous public school.

Equipment

  • Weighing scales
  • Measuring jug
  • 2 Baking sheets
  • Baking paper
  • 2 Large mixing bowls
  • Electric hand whisk
  • Medium bowl
  • Cling film

Preparation method

  • Preheat the oven to 130C/260F/gas ¾.
  • Line the baking sheets with baking paper.
  • Place the egg whites into a large mixing bowl and whisk to soft peaks.
  • Add the sugar a large spoon at a time, whisking as you add it.
  • Continue whisking to a stiff and glossy consistency.
  • Place large spoonsful of meringue on the lined baking sheets, well-spaced out.
  • Place in the oven and bake for 2 ½ hours until crisp.
  • Turn the oven off and leave the meringues inside to cool completely and dry out.
  • Place the double cream and icing sugar in a large mixing bowl and beat with the electric hand whisk to soft, pillowy peaks.
  • Break up the meringues and fold into the whipped cream.
  • Add the sliced bananas and chopped dried banana slices into the cream and fold in very gently.
  • Spoon the ‘Mess’ into a serving dish, or divide between six individual dishes, and top with the dried banana slices.

Note: I tend to prefer to use a hand-held electric whisk when making cakes so the recipes refer to this, but you may prefer to use a stand mixer.  Just use the beater for mixing cake batters and the whisk for egg whites and cream.
More meringue recipes
Chester puddings
Eton Mess
Lemon meringue pie
Oxford pudding
Queen of puddings

Victorian

Serves:
6
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours

Ingredients

For the meringues

  • 175 g caster sugar
  • 3 medium egg whites, at room temperature
  • Pinch of salt

For the mess

  • 600 ml double cream
  • 1 tbsp icing sugar
  • 3 medium bananas, peeled and sliced
  • 200 g dried banana slices, half roughly chopped and half kept whole

Nutrition

Nutrition Facts
Lancing mess
Serving Size
 
230 g
Amount per Serving
Calories
680
Percent of Daily Value*
Fat
 
47
g
72
%
Saturated Fat
 
33
g
206
%
Cholesterol
 
113
mg
38
%
Sodium
 
53
mg
2
%
Potassium
 
478
mg
14
%
Carbohydrates
 
64
g
21
%
Fiber
 
3.7
g
15
%
Sugar
 
50
g
56
%
Protein
 
6.3
g
13
%
Calcium
 
70
mg
7
%
Iron
 
0.7
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

Bananas, Lancing, Sussex, Victorian

© Dr Caroline Gordon 
2026
Illustrations by Chichi Parish
Site by Anselm Eustace