6 eating apples
4 cloves
3 tbsp (60 ml) medium dry sherry
2 tbsp (30 g) 1 oz soft dark brown sugar
3 egg whites
3 tbsp (45 ml) caster sugar (superfine granulated)
4 cloves
3 tbsp (60 ml) medium dry sherry
2 tbsp (30 g) 1 oz soft dark brown sugar
3 egg whites
3 tbsp (45 ml) caster sugar (superfine granulated)
short crust pastry
1 3/4 cup (170 g) 6 1/2 oz plain flour (All purpose)
2.5 ml (1/4 tsp) salt
3 oz (75 g) 6 tbsp margarine (or half butter, half lard)
2.5 ml (1/4 tsp) salt
3 oz (75 g) 6 tbsp margarine (or half butter, half lard)
method
1. Peel and core the apples, cutting each into 8 sections.
2. Place in a heatproof bowl, add the cloves and sherry and cover closely.
3. Place the bowl in a deep saucepan. Add boiling water to come halfway up the sides of the bowl and cook for 20 minutes until the apple sections are tender but still intact,
4. Set the oven at 200°c (400°f) gas 6.
5. Sift the flour and salt into a bowl, then rub in the margarine.
6. Add enough cold water to make a stiff dough.
7. Roll out the pastry on a lightly floured surface and use to line a 23 cm/9 inch flan tin.
8. Line the pastry with greaseproof paper and fill with baking beans.
9. Bake for 10 minutes. Remove the paper and beans; cook for 5 minutes. Set aside.
10. Lower the oven temperature to 140°c (275°F) gas 1.
11. Arrange the apples in the flan. Sprinkle with 30 ml (2 tbsp) of the cooking liquid and the brown sugar.
12. In a clean, grease-free bowl, whisk the egg whites until stiff.
13. Whisk in 10 ml (2 tsp) of the caster sugar and spread lightly over the apples. Sprinkle the remaining sugar over.
14. Bake for 1 hour. Serve warm or cold,
2. Place in a heatproof bowl, add the cloves and sherry and cover closely.
3. Place the bowl in a deep saucepan. Add boiling water to come halfway up the sides of the bowl and cook for 20 minutes until the apple sections are tender but still intact,
4. Set the oven at 200°c (400°f) gas 6.
5. Sift the flour and salt into a bowl, then rub in the margarine.
6. Add enough cold water to make a stiff dough.
7. Roll out the pastry on a lightly floured surface and use to line a 23 cm/9 inch flan tin.
8. Line the pastry with greaseproof paper and fill with baking beans.
9. Bake for 10 minutes. Remove the paper and beans; cook for 5 minutes. Set aside.
10. Lower the oven temperature to 140°c (275°F) gas 1.
11. Arrange the apples in the flan. Sprinkle with 30 ml (2 tbsp) of the cooking liquid and the brown sugar.
12. In a clean, grease-free bowl, whisk the egg whites until stiff.
13. Whisk in 10 ml (2 tsp) of the caster sugar and spread lightly over the apples. Sprinkle the remaining sugar over.
14. Bake for 1 hour. Serve warm or cold,
serving amount
serves 6
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