Preparation: 15 minutes
Cooking: 40 minutes
Total: 55 minutes
750 g apples, either cooking apples or windfall eating apples
1 unwaxed lemon, zest and juice
100 g sugar (reduced the amount if using eating apples)
5 tbsp water
2 tbsp calvados or apple brandy (optional)
2 egg whites
100 g caster (superfine) sugar
50 g ground almonds
ground cinnamon to dust
1. Pre-heat the oven to 150C (300F, Gas 2, Fan 140C)
2. Peel the apples and remove the cores. Slice thickly and put into a saucepan. Add lemon rind and juice, sugar and water. Cook for ten minutes or so, stirring occasionally until the apples are soft but still holding their shape.
3. Stir in the calvados, if using, and put the mixture in a shallow ovenproof dish.
4. Whisk egg whites until they form stiff peaks. Gradually add the caster sugar, whisking until the mixture is very stiff.
5. Fold in the ground almonds and spread on top of the apple mixture. Bake for 40 to 50 minutes until the meringue is crisp.
6. Remove the pudding from the oven and sprinkle with cinnamon. Some people like a deep cinnamon coating but I prefer a lighter coating.
7. Serve the pudding warm or cold. You can serve it with some whipped cream or crème fraiche but I think it is good enough to have on its own, which is healthier too.
- Make sure the sugar is added to the egg white a little at a time. If it is added too quickly the meringue will be too stiff.
This recipe was originally published on food writer John Duxbury's website Swedish Food.