I have no idea who Adam is, so I thought I’d rename this recipe Meringue Topped Apple Custard. What I like about it is, that as with a lot of the old recipes, there’s no fancy ingredients, just things you have in the cupboard. In this case, milk, bread, butter, apples, vanilla essence, eggs and sugar so that makes it a great ‘last minute’ dessert.
This recipe comes from a 1990s, Australian Women’s Weekly supplement entitled Old Fashioned Family Favourites. For me, the ‘old fashioned’ ice cream that Mum used to make was one that used an evaporated milk and sugar mixture that was whipped, semi frozen and then rewhipped. To me it always seemed to be very icy, nothing like today’s smooth and creamy version. I’m inclined to think that this recipe has been ‘modernized’ to use thickened cream so I’m sure it would taste a lot better than the old fashioned version I remember.
Although this is one of Mum’s handwritten recipes quite honestly I can’t say I ever remember her using it. Our whole family remembers Mum’s pancakes, how she made them individually and how you had to wait your turn for your next one – they were scrumptious. But no treacle syrup, they were always served with butter and sugar and for the more adventurous lemon squeezed on the top. Still, this does sound good, just not how Mum served them.
To be honest I can’t imagine why Mum would have cut out and saved this recipe. I doubt she’s ever tasted bourbon in her life and while she likes a glass of sherry or white wine, I’ve never seen her drink either brandy, cognac or whisky. She does like and often used to make the old style bread and butter pudding, maybe she thought one day she’d go wild…..