Apple meringue puddings

by Rosana McPhee
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Apple meringue puddings

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.

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.

Ingredients

1
Preheat the oven to 180°C/gas mark 4
2
Peel, core and slice the apples, then add to a bowl and sprinkle with caster sugar, mixing to coat lightly
Peel, core and slice the apples
3
Arrange the sliced apples in the ramekins (you don't need to grease the ramekins)
4
Beat the condensed milk with the yolks, beating well to a smooth mixture. Pour the mixture over the apples 3/4 up the sides of the ramekins
Pour the mixture 3/4 up the sides of the ramekins
5
Bake in the oven for approximately 30 minutes. Meanwhile, prepare the meringue
6
Beat the egg whites in a clean bowl of a food mixer and beat for 5 minutes until they are nicely fluffy and stiff peaks have formed. Now slowly add the 3 tablespoons of sugar and mix until incorporated and thickened
7
Remove the ramekins from the oven and reduce the oven temperature to 150°C/gas mark 2. Pipe the meringues on top of the ramekins and return to the oven for a further 20 minutes. Remove from the oven and serve hot or cold