Ingredients

Method

• 5 Granny Smith apples, peeled and thickly sliced
• 2 lemons, juiced
• 50 g sugar
• 1 loaf mosbolletjies or 6 raisin buns
• 5 cups milk
• 6 free-range eggs, separated
• 150 g caster sugar
• 1 t vanilla extract
• 2 t ground cinnamon
• 4 T butter
• 6 T blueberry jam
• Icing sugar, for dusting
For the meringue:
• 2 free-range egg whites
• 150 g caster sugar

Method

Ingredients

Preheat the oven to 160°C.

Place the apples, lemon juice and sugar in a saucepan over a medium heat. Add enough water to cover the apples. Cook for 5 minutes in the simmering liquid.

Break the mosbolletjies or raisin buns into pieces and place in a large ovenproof dish with the apples.

Mix the milk, egg yolks, caster sugar, vanilla and cinnamon in a separate bowl, then pour into the dish. Allow the mosbolletjies or buns to absorb some of the liquid, then dot with butter.

Bake for 40 minutes or until the top has turned golden brown and the centre is still a little soft.

To make the meringue, place the egg whites in a mixing bowl and beat using an electric hand-mixer until soft peaks form. Add the sugar a little at a time, while beating, until the meringue is smooth and glossy.

Increase the oven’s temperature to 180°C.

Top the pudding with the meringue and bake for a further 5 minutes, or until the meringue is golden.

Spoon the jam over the pudding and dust with icing sugar.