A classic British pudding made with a delicious autumnal twist.
Preheat the oven to gas 1, 140°C, fan 120°C.
Put the egg whites into a clean bowl and whisk until they form stiff peaks. Add the caster sugar and whisk until the mixture is thick and glossy. Fold in the cinnamon. Using a tablespoon, spoon blobs of the meringue mixture onto a baking tray lined with non-stick baking paper and bake for 1 hour. Remove from the oven and allow the meringues drops to cool.
In a saucepan, toss the apple with the brown sugar, mixed spice and a splash of water. Heat until the apple has softened but still retains its shape. Transfer to a bowl and leave to cool.
Whip the double cream until it forms soft peaks, and then fold in the Calvados. Crush the cooled meringue drops into the cream so that you have about two thirds cream and on third meringue. Stir the apple mixture into the cream and meringue mix. Add the halved blackberries and most of the pecans.
Spoon into individual serving bowls and scatter over the remaining pecans.
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Recipe taken from the SORTED Food recipe collection.