Butterscotch Apple Meringue

Ingredients

• 450g cooking apples, peeled, cored and chopped
• 40g cornflour
• 450ml milk
• 1 tbsp golden syrup
• 50g soft brown sugar
• 25g butter
• 2 tbsp fresh single cream
• 2 size 3 eggs, separated
• 100g caster sugar
• Cook the apples in a little liquid until tender, then drain.
• Blend the cornflour with a little of the milk.
• Heat the remaining milk with the syrup, brown sugar and butter, until
• boiling. Add to the cornflour mixture then return to pan. Bring to the
• boil and simmer 3-4 minutes.
• Stir in the cream and egg yolks and reheat without boiling, before
• gently folding in the apple and pouring into an ovenproof serving dish.
• Whisk the egg whites until stiff, then whisk in most of the caster
• sugar. Fold in remaining sugar and place the meringue over the apple
• mixture.
• Bake at Gas Mark 2/150°c /300°F until the meringue is brown and crisp.
• Serve hot or cold

Details

servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 15mins
Cost Average budget