Apple and Raisin Meringue Recipe

450 g/1 lb cooking (tart) apples, sliced

30 ml/2 tbsp water
Caster (superfine) sugar, to taste

50 g/2 oz raisins
5 ml/1 tsp ground cinnamon
40 g/1.5 oz/3 tbsp cornflour (cornstarch)
450 ml/0.75 pt/2 cups milk
2 eggs, separated
Glace (candied) cherries and angelica leaves, to decorate

Method:

Put the apple slices in a saucepan with the water. Cover and cook gently until pulpy, stirring occasionally. Sweeten to taste with the caster sugar and stir in the raisins and cinnamon. Turn into a 1.2 liter/2 pt/5 cup ovenproof dish. Blend the cornflour with a little of the milk and 40 g/1.5 oz/3 tbsp caster sugar in a saucepan. Whisk in the egg yolks and stir in the remaining milk. Bring to the boil and cook for 2 minutes, stirring all the time, until thickened and smooth. Pour over the apple mixture.

Whisk the egg whites until stiff and whisk in 50 g/2 oz/0.25 cup caster sugar. Fold in a further 50 g/2 oz/0.25  cup caster sugar. Pile on top of the custard and decorate with cherries and angelica leaves. Bake in a preheated oven at 160°C/325°F/gas mark 3 for 10-15 minutes until the meringue is a pale biscuit color.