Ingredients (Serves 6-8)

For the base
225 ml whole milk
225 ml double cream
½ tsp vanilla extract
110g caster sugar
5 large egg yolks
140g fresh breadcrumbs
2 lemons – zest only
Unsalted butter for greasing

For the fruit topping
6 JAZZ™ Apples
2 tbsp brown sugar
1 cinnamon stick/ ½ tsp ground cinnamon
1 tbsp butter
3 tbsp water

For the Meringue
5 large egg whites (at room temperature)
110 g caster sugar
1 tbsp icing sugar
White wine vinegar


Preheat the oven to 160C/Gas 2.
Begin by pouring the milk, cream and vanilla extract into a saucepan. Stir and slowly bring to a very gentle simmer.
While the milk/cream mixture is heating, separate the eggs. Place the yolks in a large mixing bowl, and the whites into the bowl of a stand mixer (or another large mixing bowl) rubbed with ½ tsp white wine vinegar or lemon juice. This will help make the meringue perfect when it comes to preparing it. Whisk the sugar into the egg yolks.
Once lightly simmering, slowly pour the milk mixture into the egg yolks in small increments, whisking constantly to avoid scrambling the eggs.
Once combined, stir in the breadcrumbs and lemon zest.
Grease a pie dish (roughly 9×2 inch) with unsalted butter, then pour in the custard mixture. Place the pie dish on a baking tray and transfer to the oven
and bake for 15-20 minutes until the custard sets. Test by gently jiggling the dish.
While the custard bakes, make the apple topping by peeling, coring and slicing the JAZZ™ Apples into approximately 1-inch cubes.
Melt the butter in a heavy-based saucepan and add the apple cubes alongside the brown sugar, cinnamon and 3 tbsp of water. Cook over low-medium
heat for 10-15 minutes, or until completely softened. Break up with the back of a spoon and add some more water if need be: you’re after an apple sauce consistency.
Once both the custard and apples have cooled, spread a layer of the apple sauce on top of the custard, then preheat the oven to 190C/Gas 5.
Ideally using a stand mixer or electric whisk, whisk the egg whites until soft peaks form, beginning at a low speed and gradually increasing. Next, add the caster sugar, one tablespoon at a time, and continue to whisk constantly. When the sugar has completely incorporated and the meringue is thick, gently spread on top of the custard and apple, making sure there are no gaps.
Evenly sieve the icing sugar over the top of the meringue, then bake in the oven for 10 minutes, or until golden. Leave to cool for a few minutes before