My mum is famous for her meringue. And not in a good way (sorry, Mummy xx). I say this with all the love in my heart, but she has a reputation for making meringues like chamois leather. My grandmother, on the other hand, had the absolute knack for it; crisp and chewy on the outside, yet with an airy and fluffy interior.
This is her recipe for what we still like to call Granny Pudding, a dessert that is so quick and easy to knock up on a rainy weekday evening, and that is equally delicious eaten warm from the oven, or in 2am darkness straight from the fridge (like last night; my sincere apologies to everyone who was expecting there to be leftovers this morning).
As with many family recipes, the quantities given here are mere guidelines, please tweak them to your own satisfaction. When I say I used a kilo of apples for this pudding, it was actually eight reasonably sized dessert windfalls, I would think if you are using whopping Bramleys it would be about six. In the same vein, I always prefer more spice than most; as my son Wolf said to me yesterday, “you think literally everything tastes better with cinnamon in it, Mum!” And just for once, I am right 😀 x
Granny's Apple Meringue Pudding
Ingredients
- 1 kilo apples
- 200 g caster sugar plus 2+ tablespoons for the stewed apples
- 4 eggs separated, at room temperature
- 1 tablespoon cornflour
- 1/2 teaspoon mixed spice
Instructions
- Heat the oven to 180°C. Peel, core, and chop the apples. Place them in a saucepan with about 1 centimetre of water in the bottom.
- Bring to the boil, then simmer until the apples break down into a rough puree. Remove from the heat, stir in the mixed spice, and sweeten to taste with sugar.
- Whip the egg whites until stiff, glossy peaks form. Gradually add 100g of the sugar, one spoonful at a time.
- Sprinkle the cornflour over the meringue mixture and fold in gently. Continue adding the remaining sugar slowly, one spoonful at a time.
- Stir the egg yolks into the apple mixture, then transfer to an oven-safe dish.
- Top with the meringue, create ruffles with a fork, and bake for 10-15 minutes until golden and crisp.
Notes
Serve with a nice cup of tea, a blanket and an episode of Stranger Things 🙂 x
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