Apple snow

COOKING TIME 10 MINUTES

SERVES 4

450g (1lb) cooking apples (preferably Bramley), peeled, cored and sliced

75g (3oz) caster sugar

Grated zest and juice of 1 unwaxed lemon

2 egg whites

Small, sweet biscuits, to serve

PUT THE SLICED APPLES, sugar, lemon zest and juice into a saucepan. Simmer over a low heat, stirring often, until the apples have become a soft, thick purée and there is no surplus liquid left in the pan. Push the apple mixture though a fine sieve or process with a hand blender until light and fluffy.

IN A SCRUPULOUSLY CLEAN BOWL, whisk the egg whites until they form soft peaks, then fold in the apple purée with a metal spoon. Spoon into glasses and chill. Serve with small, sweet biscuits.

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A favourite in Elizabethan kitchens, cooks would often stick a sprig of rosemary in the top of this pudding to resemble a snow-covered tree. Bramley apples are ideal, or use a similar variety that has a tart flavour and becomes light and fluffy when cooked.

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