Written by Lydia in Puddings

This must be one of the recipes I remember making most from our cookery lesson at primary school.  Our neighbour Kay used to come in and help with the cooking classes and each week it would be a different year’s turn to make the recipe.  Our primary school was tiny and only consisted of 40 pupils which was just as well as the kitchen was tiny too! I don’t know where the pudding originated from but for some reason I seem to think it was from Mrs Beeton.

With this year’s autumn apple harvest, I had a hankering to make it again and see if it tasted as homely and comforting as I remember.  It is proper nursery food.  Mum has still kept the recipe that I wrote out after we had made the pudding (I remember really hating that part of the lesson as it felt like such a chore) so she sent me a photo of it so I could recreate it, however it was a little tricky to decipher my childish handwriting with various spelling mistakes and splodges and watermarks spattered across it! However, it has turned out fine and I have done my best to put the method in some kind of order. The measurements were in pounds and ounces which I set my scales to but I have put rough translations into grams so hopefully it should work, but the general idea is that it is pureed apple and custard with soft meringue on top!


Serves 4

2lb/1Kg Bramley cooking apples
4oz/115g granulated sugar
4 eggs
2oz/55g caster sugar
1 pint/568ml milk
1 tsp vanilla extract


  1. Peel, core and slice the apples into thick slices.  Place in a pan along with 3oz of granulated sugar and cook on a medium heat until the apple has gone completely soft into a pulp (like apple sauce).
  2. Put the apple mix into an ovenproof dish.
  3. Pre-heat the oven to 160C.
  4. Separate the egg white and yolks.  Gently combine 1oz of granulated sugar with the egg yolks and then pour in the milk slowly and combine.   Pour the mixture into a pan and set over a low heat and whisk continuously until it goes thicker and coats the back of a spoon.  Do not let it over-boil and burn the milk.
  5. Whisk the egg whites in a bowl until stiff peaks form.  Whisk in 1 tbsp of the caster sugar.
  6. Pour the custard over the apples and then pile the meringue mix on top of this and form lots of peaks.  Scatter the remaining caster sugar over the meringue peaks.
  7. Bake in the oven for about 25 minutes until the meringue is golden on the top.


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