Baked Apple Amber Pudding

Peel, core and slice the apples. Place in a saucepan with sugar, cloves, water, grated lemon rind and lemon juice and cook gently until tender.

When cooked, beat until smooth. Separate whites from yolks of eggs, stir yolks and butter in the apple mixture.

Roll pastry thinly and cut into strips. Line edges only of pie dish. Ornament with a spoon or leaves of pastry partly overlapping. Glaze well to hold them together.

Pour in the prepared mixture, and bake in a moderate oven 425 degrees F until set and the pastry turns a pale fawn color.

Whisk the whites of the eggs until quite stiff, adding sugar gradually. Place roughly on top of the pudding, and return to oven until set and lightly browned.