Butterscotch Apple Meringue
I have seen many versions of this recipe, but this version was handed down to me by my late Grandma. My children always loved it and now the grandchildren do too!
- 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.
Signature Dish: Special Apple Pie