Dec 12 2011 By Antonia Jones
One jam swiss roll.
1 lb cooking apples, stewed and sweetened.
1/2pt custard, made or bought
The whites of two eggs whisked until stiff with 2oz caster sugar.
1. Slice and put the swiss roll in the bottom of an oven proof dish.
2. Pour on the warm stewed apples, you can mash it slightly with a fork to help it to soak into the sponge.
3. Pour on the custard.
4. Spread the meringue on the top and fork it up into peaks.
5. Put it into the oven until the meringues is brown all over.
6. Serve hot or cold.
This recipe was submitted by Mary Jones of Lixm. Holywell and is one that was passed down by her mother.
Mary said: "This is another easy, economical recipe especially as we had an orchard. I use the egg yolks in the sponge (two yolks equals one egg) which I make myself and coat with homemade jam. My family love apple pie and lemon meringue pie and this is just that bit different."
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