|Cooking apples||2 Pound|
|Lemon||1 , juiced|
|Caster sugar||1 Tablespoon (For Each Egg White)|
Put sugar, butter, juice and grated rind of lemon into a saucepan with the peeled and sliced apples.
Simmer until tender, then beat to a puree with a fork or in the blender.
Beat up the 3 yolks of eggs and add to the mixture.
Put into a deep greased fireproof dish, and cook in a very gentle oven for 20-30 minutes.
Whip the whites stiffly, fold in the castor sugar, and put the meringue on top.
The pudding will need a further 10 minutes or so to brown this nicely.
The butter, egg yolks and gentle cooking all combine to give the apples the lovely golden colour which gives the dish its name.