Granny's Apple Meringue Pudding
A quick, easy family dessert of spiced stewed apple topped with a crisp, golden meringue - perfect for a rainy weekday evening.
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
Apple quantities are flexible depending on the variety - a kilo of dessert windfalls is roughly six whopping Bramleys. Tart stewed apples balance the sweetness of the meringue best, so add spice and sugar to your own taste. Keep an eye on the meringue after 10 minutes in the oven to stop it catching.