Step 1: Preheat a fan forced oven to 175C. Grease and baking paper line the base of a 20 centimetre spring form cake tin.

For the poached apples:

Step 2: Place apples, Verjuice and rosemary in a large, deep frying pan. Cover and bring to the boil over a high heat.

Step 3: Reduce heat to low and simmer covered for 10 minutes or until tender. Remove apples from heat and strain, reserving the liquid. Return apples to frying pan and place over a high heat, add Extra Virgin Olive Oil and sauté until apples start to colour, remove from heat.

Step 4: Arrange caramelised apple pieces in the base of prepared cake tin.

For the pudding:

Step 5: Beat egg whites in a small bowl until soft peaks form. Gradually add half the sugar and beat until sugar has dissolved.

Step 6: In a separate bowl, beat yolks and remaining sugar until pale. Sift in flour and baking powder, pour in oil and 60 millitres reserved apple poaching liquid and mix to combine.

Step 7: Gently fold in meringue, 1/3 at a time until combined.

Step 8: Pour mixture into prepared cake tin and bake for 35-40 minutes or until pudding springs back to the touch.

Step 9: Remove from oven and allow to cool in tin for 5 minutes. Remove the spring form tin collar and flip / invert pudding on to a wire cooling rack.

For the glaze:

Step 10: Pour caster sugar and remaining reserved poaching liquid (but put aside 30 millilitres for the sabayon) into a small saucepan. Place over a medium heat and stir until sugar has dissolved. Bring to the boil. Reduce heat to low and simmer for 2 minutes or until the liquid has reduced by half.

For the sabayon:

Step 11: Place all ingredients in a heat proof bowl and place over a shallow water bath. Whisk until pale, light and frothy. Do not allow the bowl to touch the water.

Step 12: Control applied heat by removing bowl from the heat occasionally to cool mixture and to avoid over cooking the yolks. Whisk mixture continuously and return to heat to continue cooking as required.

Step 13: To check consistency, mixture should hold a trail of the number eight. When sabayon is to a consistency of your liking, remove from the heat and whisk until cool. Pour into a serving jug.

Step 14: To serve, cut into thick wedges and brush with Verjuice glaze.