4 apples - Golden Delicious
25g butter
60g caster sugar
500ml milk
2 drop vanilla essence
100g caster sugar (for the meringue)
70g Semolina
70g sultanas
4 eggs - separated

Apple Sauce
125ml Gellirhyd organic apple juice
125ml caster sugar
4 egg yolks
100ml whipped cream - beaten

METHOD

In an ovenproof dish, rub 10g menyn around the inside and cover with a layer (20g) of caster sugar.

Make sure that the apples are clean and place them in a baking tin.
Brush a little butter over the apples and add a drizzle of caster sugar.
Bake in the oven for 25 minutes at 180ºC / gas mark 4.
(Remove and set aside once cooked)

In a saucepan - mix together the milk, caster sugar (from the 60g measure) and vanilla essence and bring to the boil. Add the semolina and sultanas and mix well.
Simmer for 5 minutes until thickened and mix well to avoid lumps.

In a mixing bowl, beat the egg whites until thickened, add the sugar (100g) a little at a time to make a meringue.
In a separate bowl, place the semolina. Beat the egg yolks and add to the semolina a little at a time and mixing well.
Beat ¼ of the meringue mixture into the semolina then carefully fold in all of the remaining meringue mix.
Pour the mixture into the prepared ovenproof dish and ‘sit' the apples in the mixture.
Bake in the oven for 25 minutes at 180ºC / gas mark 4.

The sauce
In a saucepan, melt the sugar with the apple juice and keep warm.
Beat the egg yolks well until tripled in size.
Pour the apple juice slowly in with the egg yolks, stirring all the time.
Leave to cool (the mixture should thicken)
Fold the whipped cream in to the mixture and serve with the pudding.

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