A wonderful tasty pudding.


  • 350 g cooking apples (peeled, cored and sliced)
  • 75 g brown sugar
  • finely grated rind of half a lemon
  • 2 tblsp water
  • 75 g shortcrust pastry
  • 3 tblsp orange marmalade
  • 2 medium eggs
  • 25 g cornflour
  • 25 g caster sugar
  • 250 ml milk
  • 1 tsp vanilla essence
  • 4 tblsp caster sugar


  • Stew the apples in the water with the brown sugar and lemon rind, until soft.
  • Roll out the pastry thinly; dampen the edge of a pie dish and line with the pastry.
  • Mix the stewed apples with the marmalade and pour into the dish.
  • Beat the egg yolks, sugar and cornflour together until thick and creamy.
  • Bring the milk and vanilla essence to the boil and pour gradually onto the egg mixture, beating all the while.
  • Return to the pan and bring back to the boil.
  • Pour this custard mixture over the apples and bake for 35 minutes in a moderate oven, 200°C (400°F/Gas 6).
  • Whip the egg whites until stiff, adding the caster sugar slowly, and pile the meringue on top of the pudding.
  • Allow to set in a cooler oven, 150°C (300°F/Gas 2) for about 30 minutes.

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