Preheat oven to 180 C / Gas mark 4. Grease bottom and sides of a 23x12cm (9x5 in) loaf tin; dust lightly with flour.
Sift together the flour and baking powder. In a separate bowl, mix together remaining cake ingredients. Add the sifted dry ingredients. Beat with an electric mixer at medium speed until smooth, about 1 minute. Pour mixture into prepared tin.
Bake for 45 minutes, or until a cocktail stick inserted into the centre comes out clean. Cool for 10 minutes before removing from tin to a wire rack to cool completely.
Place apples and 100g sugar into a saucepan and add cold water to nearly cover the apples. Bring to the boil; reduce heat and simmer uncovered until tender, 7 to 10 minutes. Drain. Stir the berries (drained, if using frozen) into the apple mixture; cover and set aside.
In a small bowl, whisk together the blueberry juice, cherry conserve and 2 tablespoons golden syrup. Set aside.
Cut cooled cake into 8 slices, about 2.5cm (1 in) thick. Spread each slice with 1/2 teaspoon raspberry jam. Arrange slices on the bottom of an 20cm (8 in) square baking tin or dish, jam side up. Drizzle the fruit syrup over the slices. Spoon the mixed fruit over the top. Set aside.
Reduce oven temperature to 150 C / Gas mark 2.
Add egg whites to a large glass or metal bowl and whisk until foamy. Add a pinch of salt. While continuing to whisk, gradually incorporate 200g sugar and continue to whisk until stiff peaks form. Spread the meringue over the fruit to the edges of the tin.
Bake for 30 minutes in preheated oven until meringue is golden brown.
Use either fresh or frozen berries for this delectable pud. If using frozen, just ensure that they are thawed and their liquid is drained before adding to the pudding.