Nigel Slater’s midweek treat: toffee apple sundae

Over a medium-sized mixing bowl, crumble 50g of crisp meringues into large pieces. Pour over 250g of chilled custard and leave for 30 minutes. You don’t want the meringue to completely soften, but to retain some crispness.

Cut 2 medium-sized dessert apples in half and then into thick slices, removing the cores and pips as you go.

Set a wide, shallow, nonstick pan over a moderate heat. Put in the apple slices, 3 tbsp of maple syrup and 2 tbsp of honey and keep the heat at a simmer, turning from time to time.

When the apples are soft and golden, turn up the heat and let the syrup around the apples caramelise. Watch it carefully, ensuring it doesn’t burn. When the caramel is deep golden-brown, spoon the apples and sauce over the meringue and custard. Serve soon after making.

• To make your own custard, pour 225ml of double cream into a saucepan, then bring almost to the boil. Beat 4 egg yolks with 35g of sugar until light and creamy, then add ½ tsp of vanilla extract. Pour the hot milk on to the eggs and sugar, then return to the heat, stirring almost continuously, until the custard starts to thicken slightly (this is a pouring custard, so will not thicken completely). Chill in the fridge and then serve, as above.

Photograph by Jonathan Lovekin