Traditional Malvern Pudding

Stew peeled and sliced apples with a little sugar until soft and mushy.

Layer the apple purée into the bottom of a baking dish.

Make a thick custard by whisking milk, egg yolks, sugar, and a little cornflour, then heating until thickened.

Pour the hot custard over the apples.

Whip egg whites and sugar until stiff peaks form, and spread over the custard (or top with a layer of brown sugar and butter).

Bake at 180°C for 20 minutes until the top is golden and bubbling.

Serve warm.