Butterscotch Apple Meringue Tart

Preheat the over to 150°C, (fan 130°C, gas mark 2). Cook the apples in a little water until tender; drain.

Blend the cornflour with a splash of milk.

Heat the remaining milk with the golden syrup, muscovado sugar and butter until boiling. Add to the cornflour mixture and return to the pan. Bring to the boil and simmer for three or four minutes.

Stir in the cream and egg yolks then reheat without boiling, before gently folding in the apple. Pour into an oven-proof serving dish.

Whisk the egg whites until stiff, then whisk in most of the caster sugar. Fold in the remaining cater sugar, and place the meringue over the apple mixture

Bake for about 20-25 minutes or until the meringue is brown and crisp. Serve hot or cold.