Sisters Laura Jean and Beth Ellen have just published a loving tribute to the women of their family in the form of Pass It Down. It’s a cookbook of recipes enjoyed at countless family gatherings and collected from the handwritten notes of their nannas and aunties. When we spoke to Beth about how the project came together, she left us with one of her favourite recipes from the book, her Auntie Bett’s Two Fruit Meringue. “Auntie Bett loves to make this sweet throughout the winter months,” Beth told us. “It has also become a tradition to have this on Good Friday after a tuna casserole.”

INGREDIENTS
3 Granny Smith apples
2 tbsps water
2 tbsps water
Piece of lemon rind
4 tbsps caster sugar
1–3 passionfruits
½ cup soft breadcrumbs from day-old bread
2 egg yolks
¾ cup milk
Lemon butter
3 eggs
1 cup caster sugar
1 tbsps butter
The juice and finely grated rind of 2 lemons
Meringue
2 egg whites
2 tbsps caster sugar

INSTRUCTIONS

  1. Preheat oven to 200°C/180°C fan-forced. Grease baking or ovenproof dish.

  2. Peel, core and slice apples. In saucepan place apples, water, piece of lemon rind and 2 tablespoons sugar. Cover and simmer until tender. Drain free of syrup.

  3. When cold, spoon apples into bottom of dish. Cover evenly with passionfruit pulp and breadcrumbs.

  4. In a small bowl, whisk together egg yolks, milk and 2 tablespoons sugar. Pour egg mixture carefully over apples. Stand dish in bath of cold water. Bake for 40–45 minutes or until custard is set.

  5. Once the custard is cool, spread 2 tablespoons of lemon butter over baked custard. Spoon meringue mixture onto pudding and return to the oven for 5 minutes or until set and lightly golden.

Lemon butter

In a medium bowl whisk together eggs and sugar. Add butter, lemon juice and rind. Place mixture in double saucepan (or in abbowl over simmering water in a saucepan). Stir occasionally until butter melts and mixture thickens. Allow to cool. Note: This lemon butter recipe will make enough to fill a jar with leftovers. Remember, jars and bottles need to be cleaned and rinsed thoroughly before filling them with lemon butter. Prepare them for bottling by laying them on their sides on an oven rack and sterilising them at 185°C for 20 minutes.

Meringue

In a clean dry bowl beat egg whites using electric mixer until stiff peaks form. Add sugar and beat to meringue consistency.

Pass it Down is available to buy online at passitdown.com.au/The-Book