A three-layered pudding — caramelized apples underneath a top that separates into a fresh orange custard and the lightest possible sponge. Exactly the kind of pudding ingredients and flavours I like best.
Peel and core the apples, then cut them into thin slices. Melt half the butter in a frying pan and stir in the apples and muscovado sugar. Fry the apples over a high heat, stirring all the time, for about 2 minutes. Transfer them to an
Whisk the egg whites with the cream of tartar until they stand in peaks. Gently fold into the orange mixture with a metal spoon. Pour this on top of the apples and bake in the centre of the oven for 40 minutes. Serve hot or cold, with or without cream.
© 1997 Josceline Dimbleby. All rights reserved.