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Queen of Puddings

William Meppem

Queen of Puddings recipe, brought to you by MiNDFOOD.

Queen of Puddings

To create the perfect meringue for this pudding, bring your eggs to room temperature before using them; cold eggwhites incorporate less air than those at room temperature.

Serves 4

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 eggwhites

1 Preheat oven to 180˚C. 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.

2 Combine apples and custard in a bowl. Transfer to a 5-cup capacity shallow heatproof dish. Spoon jam over apple mixture and gently spread. 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. Spoon meringue onto dessert. Bake for 10 minutes or until meringue is light golden. Serve.

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