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Baked Apple and Coconut Pudding

Eating apples are sweeter than cookers and many varieties -especially Cox's - hold their shape well when cooked. Juicy slices are baked on top of a light and airy pudding mixture, and a topping of toasted coconut completes the dish.

ingredients

serves 6
finely grated rind and juice of 1 lemon
100 g (4 oz) soft light brown sugar, plus 30 ml (2 tbsp)
6 medium eating apples, each weighing about 100 g
(4 oz), peeled, cored and sliced
100 g (4 oz) butter
2 eggs, separated
100 g (4 oz) plain wholemeal flour
7.5 ml (1 1/2 tsp) baking powder
25 g (1 oz) desiccated coconut
about 60 ml (4 tbsp) apricot jam, warmed
shredded coconut, toasted, to decorate

method

1. Pour the lemon juice into a large bowl; stir in the 30 ml (2 tbsp) sugar and add the apples, making sure they are well coated.

2. Gradually beat the 100 g (4 oz) sugar into the butter until well blended. Add the lemon rind, then beat in the egg yolks one at a time. Stir in the flour, baking powder and desiccated coconut.

3. Whisk the egg whites until stiff but not dry, then fold into the creamed ingredients. Spoon into a lightly greased 24-25.5 cm (9 1/2 - 10 inch) fluted flan dish. Press the apples into the mixture, spooning any juices over them.

4. Stand the dish on a baking sheet and bake at 170°C (325°F) mark 3 for 1 - 1 1/4 hours or until well browned and firm to the touch, covering lightly with greaseproof paper if necessary.

5. Cool for about 15 minutes, then brush with the apricot jam and scatter over the toasted shredded coconut. Serve while still warm with custard.

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