Instructions: Grease a shallow 230 to 250mm shallow ovenproof dish with butter.

The dish must have a large top surface to accommodate the meringues.

Whisk the egg whites at full speed in an electric mixer for 1 minute then add 175g of the sugar gradually over several minutes keeping the whisk at full speed until the meringue is stiffand glossy.

Bring the milk to the boil.

In a separate bowl mix the egg yolks the remaining caster sugar the vanilla and cornflour.

Using a balloon whisk pour on the boiling milk very slowly and whisk all the time.

Return the custard to the heat and cook gently until the froth disappears and the custard is lightly thickened.

Pour the custard into the prepared dish.

Using 2 tablespoons make oval shapes from the meringue and arrange these nn top of the custard.

The mixture should make about ten meringues.

Transfer the meringues and custard to the simmering oven and bake for 15 to 20 minutes or until the meringues are set and no longer sticky when lightly pressed with the finger.

Serve warm perhaps with a red fruit salad.

Such an ideal recipe for the aga as the meringues are poached in the simmering oven. Serve this with a red fruit salad the colours look magnificent or simply on its own.

Serves 8

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