Apple Meringue Puddings

By Rosana McPhee •

Continuing our celebrations for Bramley Apple Week, Rosana looks at the origins of this well loved apple.  She also shares a delightful recipe, based on her mother's favourite dessert, using just four ingredients: Apple Meringue Pudding.


It was 201 years ago that the first Bramley tree grew from pips in a garden in Southwell, UK, resulting in a £50 million business. It captured the imagination and taste buds of English households and can now be found as an ingredient in everything from pies and trifles to sausages, stuffing to cocktails and juices.

The Bramley apple is synonymous with a rich flakey pastry, cinnamon and lashings of hot custard. For something savoury try adding Bramley apples to soups, curries, stir-fries or rice dishes.

Although the Bramley is just over 200 years old, apples were first brought to the UK shores by the Romans.

‘An apple a day keeps the doctor away.’ Bramley apples are a powerful source of antioxidants, including polyphenols, flavonoids, and vitamin C, as well as a good source of fibre, and potassium.

Here is one simple recipe using just 4 ingredients and based on one of my mother's delicious deserts.  She used to make it with bananas, but Bramley apples works very well too. The contrasting of textures and the unique sourness of the Bramley apples make this recipe a winner.

Apple Meringue


4 big Bramley apples peeled, cored and sliced and sprinkled with caster sugar

1 can of condensed milk

3 large organic eggs – separate the yolk from the egg whites

3 tablespoons of caster sugar


Yield: 6 individual ramekins

Oven: pre-heat oven at 180C

Equipment: equipment (mixer and bowl) grease free. 6 individual ramekins, bowl for the condensed milk and egg yolks


1.    Arrange the sliced apples in the ramekins, no need to grease the ramekins 

2.    Beat the condensed milk with the yolks,  beat well to a smooth mixture 

3.    Pour the mixture over the apples up to  ¾ of the ramekins 


4.    Take the ramekins to the pre-heated oven  and bake for about 30 mins while the apple and condensed custard are in the oven, prepare the meringue

5.    Meringue:  beat the egg whites in a clean bowl of your mixer, beat the egg whites  for 5 minutes till they are nicely fluffy and stiff peaks. Now add the  3 spoons of sugar slowly. 

6.    Pipe the egg whites onto the cooked apple in each ramekin  

7.    Take the ramekins back to the oven and bake for another 20 mins at 150C 

8.    Serve hot or cold


For more delicious apple recipes visit Great British Chefs collection.  What are some of your favourite apple desserts? Let us know over on Great British Chefs Facebook page.


Could you use peaches
4 February 2013

Rosana McPhee

Rosana McPhee was born in Brazil and she has been living in London for the last 20 years.  She created a food blog at www.hotandchilli.com, where she writes about her adventures in food, including some ideas and recipes from her native Brazil. You can follow Rosana on Twitter: @Rosana_McPhee

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