Apple Amber Recipe

900 g/2 lb cooking (tart) apples, sliced

100 g/4 oz/0.5 cup granulated sugar

Finely grated rind and juice of 1 lemon

50 g/2 oz/0.25 cup butter
3 eggs, separated
45 ml/3 tbsp caster (superfine) sugar, plus extra for sprinkling
Cream, to serve

Method:

Put the apple slices in a saucepan with the granulated sugar, lemon rind and juice and the butter. Cook gently, stirring occasionally, until pulpy. Beat well until fairly smooth. Beat in the egg yolks and pour into an ovenproof dish.

Whisk the egg whites until stiff. Whisk in half the sugar until stiff and glossy. Fold in the remaining sugar. Pile on top of the pudding, sprinkle with caster sugar and bake in a preheated oven at 150°C/300°F/gas mark 2 for about 35 minutes or until the meringue is a pale biscuit color.