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Tray-baked meringue with red wine, apples & vanilla cream

Prep

45 mins

Bake

1hr

Serves

6-8

Difficulty

Easy

About

Impressive and easy to make. Change the fruits according to the season - summer berries or autumnal poached fruits all look, and taste, equally wonderful.

made using

Light Brown Soft

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Instructions
Ingredients
Reviews

You will need a baking tray lined with parchment paper or silicone.

Step 1

Whisk the egg whites in an electric mixer until light and fluffy, for about 1 minute.

TOP TIP

Egg whites separate from their yolks when they're at their coldest, so pop them in the fridge for half an hour before you want to bake.

Step 2

Preheat the oven to 180°C/Fan160°C, 350°F, Gas 4.

Step 3

Slowly add the Tate & Lyle Light Soft Brown Sugar a dessert spoonful at a time, which will take about 10 minutes, by which time the egg whites will be very thick, glossy and stand up in peaks. Scrape down the sides of the bowl halfway through.

Step 4

Whisk in the corn flour and then the vinegar.

Step 5

Spoon the meringue mixture onto the baking tray, using a palette knife to shape it into 25.5x20cm (10”x8”) oval.

Step 6

Place on the middle shelf of the oven and immediately turn the heat down to 120°C/Fan100°C, 350°F, Gas ½. Bake for 1 hour until the outside is crisp but the insides are soft and marshmallowy. Leave in the oven until completely cold. This can be done overnight.

Step 7

For the red wine apples combine the red wine, orange juice and peel, the Tate & Lyle Light Soft Brown Sugar and the cinnamon stick in a pan. Stir over a low heat to dissolve the sugar, then add the apple quarters and simmer for 25-30 minutes or until tender but they still hold their shape and have taken on the deep red colour of the wine. Remove the apples with a slotted spoon to a shallow bowl, and boil the red wine mixture down to reduce it to about half its original quantity until syrupy. Pour over the apples and leave to cool. Discard the cinnamon stick and orange peel.

Step 8

Carefully transfer the meringue to a serving dish. Add the vanilla seeds to the whipped cream and spoon onto the meringue. Lift the apples out of their syrup, arrange on top of the cream, scatter with the blackberries and almonds, and drizzle with a little of the red wine syrup. Serve the rest in a small jug. Lightly dust with Tate & Lyle Icing Sugar and serve.

TOP TIP

Cook the apples up to 5 days ahead and store in their syrup in the fridge. Make the meringue up to 1 day before and store in an airtight container.

Ingredients – 4 items

Serving

1

For the meringues

Egg whites

Large, room temperature

4
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Brown Soft Sugar

225 g
Cornstarch

Corn flour

1 tsp

White wine vinegar

1 tsp

For the topping

Red wine

370 ml
Orange

Orange

Peel finely pared & juiced

1
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Soft Brown Sugar

125 g
Cinnamon

Cinnamon stick

1
Apples

Apple

Quartered, cored & peeled

4
Cream

Double cream

Lightly whipped

425 ml

Vanilla pod

Split & the seeds scraped out

1
Blackberries

Blackberries

75 g
Flaked almonds

Flaked almonds, roughly chopped

Lightly toasted

1 tbsp
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

To dust

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#TATE&LYLESUGAR #WELOVEBAKING
Summer jam season... we've waited all year for this! 

Strawberries, raspberries and blackberries beware, because our Tate & Lyle Cane Jam Sugar is poised and ready...

Made using the juice of the sugarcane plant, it's blended with pectin to give homemade jams a sweet, fruity flavour and lush, spreadable texture.

What kind will you make?
The kids would love this one. But it’s for adults only sadly! 😉

A sweet, boozy party starter, you can have your cake and drink it with this citrusy Gin & Tonic Tart!

1 Tart pastry shell
1 Sheet leaf gelatin
1 Large lemon
2 Zest and juice
2 tbsp Gin
125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
2 Large eggs
Plus 1 egg yolk
1tbsp Juniper berries
115g Butter Cubed and softened

Step 1
Place the gelatine sheets into a small bowl with water and set aside. Place the lemon juice, zest, gin, sugar and eggs in a large bowl and whisk to combine. Add the cubed butter and gently crushed juniper berries and place the bowl over a pan of gently simmering water.

Step 2
Allow the butter to melt completely, then cook the curd for about 8- 15 minutes, stirring often, until it has thickened and resembles the consistency of custard. Remove from the heat and add the gelatine, squeezing the water out of it. Stir well and allow the gelatine to melt completely.

Step 3
Strain the curd through the sieve into a large bowl discarding the juniper berries. Cover the surface of the curd directly with the clingfilm to prevent the skin forming and set it aside to cool.

Step 4
Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.

Step 5
To make the decoration and syrup, place the sugar and tonic water into a medium saucepan over a small heat and allow the sugar to melt. Bring the mixture to simmer, then add the sliced citrus and simmer for 30 more minutes. Remove the citrus and place it on a wire rack to cool. Allow the syrup to cool slightly, then add the gin and cool completely.

Step 6
Decorate the tart with slices of candied fruit and drizzle with some syrup before serving. You can also serve it with a dollop of whipped cream or crème fraiche.
Just a dash mind... You don't want it to end up tasting like a chippy!
You've heard of Tate & Lyle Sugars... but do you know about our Sweetener?

The same flavour, but with far fewer calories. A perfect alternative for when you're looking for a sweeter cuppa!

Get yours from @sainsburys,  @asda  and @ocadouk
If you think we're going to wait until Christmas to see these guys again... you're wrong! 

For stronger molasses flavour and a deliciously chewy texture, our Dark Muscovado puts a lot more personality into your average Gingerbread person.

So don't believe the smiles, because they're actually pretty fiery!
Finally, somewhere that’s as big on doughnuts as you are!
As part of our Trusted By The Best series, we’ve been shining a spotlight on places that make our sugar shine, places just like Leeds’ Doh’hut...

Specialising in big, hearty, British-style doughnuts, they’re a welcome change from American chains - a shop that champions the jammy doughnuts we all grew up on! 

Inspired by the US food truck scene, Doh’hut founder Tom started out making doughnuts in his parent’s kitchen before eventually investing in his own food truck. 

Once on wheels, he quickly became a favourite at many foodie festivals and even won the prestigious British St. Food Awards in 2018! 

The success allowed Tom to set up Doh’hut’s permanent home in his native Leeds, followed by two more bakeries in London (Spitalfields & Exmouth Market)!

Focusing on handmade, fluffy and classic flavours, every doughnut is fried to perfection before being hand-rolled in a sweet layer of Tate & Lyle Sugar.

There’s no bells and whistles here. It’s just getting down to basics to make doughnuts the best they can be! 🏆
🏬 Doh’hut
🍩 Leeds Doughnut Shop
📌 2 Trevelyan Square, Leeds LS1 6ED
📱 @dohhut 
#TrustedByTheBest
Your inspiration for sweet and sticky desserts... 

Sticky toffee pud!? It's in the bag!
Calling this a cheesecake doesn't do it justice... 

Made with light, creamy ricotta, it boasts smoother, softer slices with entire bites of cherry for a sweet, intense hit. 

A dish that announces it's summer just by being in the room!

Ingredients

For the base
Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml

For the Topping
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
Cream-cheese Ricotta 250 g
Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
Step 1

Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4.

Step 2

Grease a 20cm (8”) round cake tin with a removable base.

Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.

Step 5

Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices.

Step 6

Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set.

Step 7

Allow to cool before removing from the tin.
Lower in calories and aspartame-free, Tate & Lyle Sweetener is an easy alternative from the experts in sugar. 

Proof there are other ways of keeping your sweet tooth happy!
We wish it was this easy 😅

That being said, Tate & Lyle Pure Cane Caster Sugar can still feel like a magic trick - helping you conjure up sweet and delicious creations in a jiffy!

Victoria Sponge? It's in the bag!

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We wouldn't usually recommend reaching for the vodka bottle. But this is one exception!

Unlike water, vodka doesn't help with the formation of gluten, a key culprit in turning pastry hard and leathery.

Plus, it (thankfully) doesn't effect the flavour!

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