Apple Charlotte Meringue

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Pudding Recipe = Apple Charlotte Meringue Recipe - Serves 5-6

100g caster sugar
75g soft butter
6 thick slices of white or whole meal bread, crusts removed
550g cooking apples, sliced
15ml water
½ of cinnamon stick
Sugar, to taste
2 eggs, separated

Beat together 15 ml of the sugar and the butter and spread over the bread slices. Cut each slice into three strips. Arrange around the sides and in the base of an 18 cm/7 in soufflé dish, buttered-sides out. Bake in a preheated oven at 180°C for 20 minutes.

Meanwhile, put the apple slices in a saucepan with the water and cinnamon stick and cook slowly, stirring now and then, until mushy and sweeten to taste with some sugar. Remove the cinnamon stick. Beat the egg yolks into the apple, then turn the mixture into the soufflé dish. Whisk the egg whites until stiff. Whisk in half the remaining sugar and whisk until stiff and glossy. Fold in the remaining sugar. Pile on top of the apple mixture and return to the oven for about 8-10 minutes until the meringue is just golden.