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.