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Baked Stuffed-Apple Pudding

6 medium sized apples
1/2 cup sugar
1/2 tsp cinnamon
1/4 cup raisins
1/4 cup chopped nuts
grated rind of 1 lemon
2 tbs white wine
grease for baking dish

4 eggs, separated
1/2 cup sugar, divided
5 tbs cake meal
2 1/2 tbs potato starch
1/2 tsp vanilla or 1 tsp vanilla sugar
2 tbs margarine, melted

Peel the apples and cut 1/2 inch of the top of each apple and
reserve for later use. Remove the cores. Carefully scrape out
the insides of the apples, leaving a wall 1/4 inch thick. Chop
the pulp in a medium sized bowl. Add the sugar, cinnamon, raisins,
nuts, lemon rind and wine. Fill the apple cavities with this
mixture. Top each apple with the reserved apple slices. Place
the stuffed apples in a greased baking dish large enough to
accommodate the apples comfortably. Bake for about 10 minutes in
a preheated 350 degree F oven. In the meantime, prepare the batter.

In a medium sized mixing bowl beat the egg whites until foamy.
Gradually beat in 1/4 cup of the sugar, 1 tbs at a time, until the
whites are stiff but still shiny. In a separate medium sized bowl,
beat the egg yolks until thick, beat in the remaining 1/4 cup sugar
until light. Carefully combine the yolk mixture with the beaten
whites. Add the cake meal to the potato starch and carefully fold
these dry ingredients into the egg mixture. Add the vanilla
flavoring or vanilla sugar. Gently stir in the melted margarine.

Pour the batter over the partially baked apples. Return the apples
to the oven and continue to bake for another 30 minutes, until the
pudding is set and the apples are tender. Serve warm or cold,
plain or with a fruit or wine sauce. Serves 6.


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