Heirloom Recipe for an apple cake served with a warm lemon sauce. "Pudding" here is a European term for some deserts. Not like what pudding generaly means in the US with custard type desserts.
Stuff the core of each apple with brown sugar, pressing down slightly.
Reserve any remaining sugar.
Sprinkle all the apples with the 1/4 teaspoon nutmeg.
Place dish in preheated oven to start baking while the batter is prepared.
Beat egg whites until stiff.
In a separate bowl, beat yolks until they change color.
Stir milk and maple flavoring into beaten yolks.
In a third bowl, combine flour, cream of tartar, baking powder, salt and any remaining brown sugar until well mixed.
Pour flour mixture all at once into egg yolk mixture and stir until smooth.
Fold beaten egg whites into yolk batter.
Remove apples from oven and pour batter evenly over and around apples.
Bake in preheated oven 45 to 60 minutes more, until crust has browned.
Turn each apple, surrounded by some fluffy crust onto a plate and serve at once with lemon sauce or sweetened cream with a dash of nutmeg.
To make lemon sauce:Combine cornstarch, water, lemon peel and lemon juice in a small heavy saucepan.
Beat in egg.
Cook over medium heat, stirring constantly until thickened and clear.
Stir in margarine and sugar.
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