my mum used to make this traditional English apple dessert on special occasions and according to what I’ve read about it’s history the recipe dates back to the 17th century and was called apple fluff amongst other things. I remember big bowls of it in the larder where I would stick my finger in and scoop up a delicious morsel. It’s light as a feather and you can add a teaspoon of your favourite spice to it if you fancy, to make it more Christmassy. It’s a great alternative to all the rich festive food and works as a light pud all year round.
serves 3-4 or multiply it for more people
1lb of Bramley apples, peeled cored and diced
3/4 cup of sugar
1 lemon, zest and juice
2 egg whites
1 optional teaspoon of spice, I added allspice
Stew the apples with 1/2 cup approx of the sugar with the lemon juice and zest (and mixed spice if using) until tender, this takes about ten to twenty minutes. They should be quite dry at the end, so continue to cook till all the liquid has evaporated. Leave to cool and blend in a blender or with a stick blender till smooth.
With a hand blender, whisk up the egg whites with the remaining sugar until stiff. Then gently fold the egg whites into the apple mixture until mixed through.
Spoon into serving glasses and serve with a small biscuit or shortbread.
NB it’s not advisable for pregnant women or people suffering with a compromised immune system to eat raw egg.