Recipe tip: this recipe is designed to make a simple but treaty family pudding.
Adding cloves, cinnamon and brown sugar to stewed apples transforms them from nice but ordinary to delicious and completely moreish.
Crispy on the outside, chewy inside and looking like a winter wonderland, meringue is understandably popular.
The good news is that it’s also easy and quick to make, especially if you have electric beaters to hand. In this recipe the meringue is baked on top of stewed apples spiced with cloves, cinnamon and brown sugar.
Adding egg yolks to the apple mixture makes it richer and more able to hold the topping.
6 apples (a mixture of cooking e.g. Bramley, and eating e.g. Cox, Russet), peeled, cored and cut into eights
zest ½ lemon
2tbsp dark brown sugar
1 cinnamon stick or ½ tsp ground cinnamon
Generous pinch nutmeg
Handful raisins soaked in apple juice until soft (optional)
200g caster sugar
- Pre heat the oven to gas mark 5, 375°F (190°C).
- Place all the ingredients aside from the eggs and caster sugar into a saucepan with a lid.
- Put over a medium heat, stir well and leave with the lid on for about 10 minutes or until the apples have softened significantly and the sugar has dissolved.
- Meanwhile separate the eggs, beat the egg whites until they form a stiff peak, whisk in the caster sugar quickly.
- Tip the cooked apple mixture into an oven-proof dish and stir in the egg yolks, then pour the meringue over the top.
- Bake in the oven for 15-20 minutes until the meringue is just starting to crisp and turn brown.
- Serve with double cream.