INGREDIENTS:

1 Soreen Fruity Malt Loaf
3 Bramley cooking apples
25g granulated sugar
2 egg whites
2 tablespoons caster sugar
50 g flaked almonds.

Use a ready prepared jar of 
Bramley apple sauce to save time.
Try cranberry sauce instead of apples.

METHOD:

Preheat oven to 160C, 350F, Gas Mark 4, Peel and core the Bramley apples, cut into chunks and place in a pan with the sugar and a tbsp of water. Cook until beginning to soften. Slice the Soreen Fruity Malt Loaf into 12 thin slices. Spread each slice with the apple sauce and arrange in a shallow dish, overlapping each slice to form a herringbone pattern.
Whisk the egg whites until stiff and fold in the caster sugar. Spoon over the slices of fruit loaf. Sprinkle with flaked  almonds. Bake in the oven for 15 minutes or until the meringue is gold brown all over.
Serve with custard, ice cream or cream.