Toffee apple Eton mess

Puddings and cakes

  • Serves: 4
  • Preparation time: 30 minutes
  • Cooking time: 30 minutes
Apples in the Orchard at Hanbury Hall © Philippa Slade

Apples in the Orchard at Hanbury Hall

Ingredients

This is a quick and easy twist on a summer classic. You can buy the meringues and even the apple sauce if you’re pushed for time, but I would definitely urge you to make the toffee sauce

- it’s so simple and quick to do and great with loads of things, such as ice cream and yoghurt. You can also try this with poached pears and chocolate sauce instead, which is possibly my favourite.

Apple compote - chilled
4 meringues - broken into approximately 1cm pieces
400ml cream - whipped
Toffee sauce
2 sweet eating apples - peeled and cut into wedges (optional)

For the apple compote:

600g (about 3) cooking apples - peeled and diced to approx. 1-2 cm
25g castor Sugar – depending on your taste and the tartness of the apples
75ml white wine – or just water
75ml water

For the toffee sauce:

50 ml double cream
50g butter- unsalted
50g dark brown sugar
Pinch of salt

Method

Firstly make the compote.

  • Place all the ingredients together in a saucepan over a low heat and cook for about 10-12 minutes or until the apple is cooked (some of it will turn in to a saucy pulp and some of it will retain its shape better - this is what you want).
  • Check the sweetness and acidity and correct to your taste with sugar or lemon juice.
  • Once you’re happy with it, allow to cool.


Whilst the apple is cooking you can make the toffee sauce

  • Place all the ingredients in a sauce pan and slowly bring to the boil, stirring from time to time.
  • Once boiled, remove from the heat and cool.

Next caramelise the apple wedges, if using.

  • Firstly place 25g butter and 1 tbsp honey in a frying pan and make a light caramel. Add the apple wedges and cook for a couple of minutes. Allow to cool.

Once all your ingredients are cooled and ready place them into a bowl and lightly fold together, serve in nice glasses or in an orderly 'mess' on a plate.