Winter Dessert – the ‘Queen of Puddings’!

This is another delicious option for a winter dessert– what makes it a little different is the custard is inside the pudding rather than on top. Raspberry jam is always popular with the children and they will love the meringue topping 🙂

Serves 4

Ingredients:
6 (1kg) granny smith apples, peeled, quartered, cored, roughly chopped
2 tbsp caster sugar, plus 1 cup, extra
1 cup thick custard
1 cup raspberry jam
4 egg whites

1. Preheat oven to 180˚C.
2. Place apples in a saucepan over medium-high heat with 2 tbsp sugar and ¹/₃ cup water. Stir until sugar has dissolved and mixture comes to the boil. Cover and simmer 
for 8 minutes or until apples are tender. Drain. Set aside to cool.
3. Combine apples and custard in a bowl.
4. Transfer to a 5-cup capacity shallow heatproof dish. Spoon jam over apple mixture and gently spread.
5. Beat eggwhites in a bowl until soft peaks form. Slowly add extra sugar, 1 tbsp at a time, beating well after each addition until mixture is stiff, thick and glossy.
6. Spoon meringue onto dessert. Bake for 10 minutes or until meringue is light golden.

For a change, I make this in individual baking dishes – it presents nicely for dinner guests!

Happy baking xx