Queen of Puddings

By Dixie Elliott

Queen of Puddings
To create the perfect meringue for this pudding, bring your eggs to room temperature before using them; cold egg whites 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 egg whites


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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