Source: Devon WI Cookery Book (1958), sent in by Miss Burnham of Seaton

Ingredients

• 3 lge cooking apples
• 1/2 oz fresh butter
• 2 tbsp castor sugar
• 2 tbsp powdered macaroons
• 2 eggs
• Powdered cinnamon

Method

1. Peel, core and cook the apples in a pan with 3 tbsp of water and the sugar, until it is a soft pulp.
2. Add the butter and mix thoroughly, also the powdered cinnamon, macaroons and the beaten yolks.
3. Whisk the whites to a stiff froth and stir lightly to the other ingredients.
4. Thickly butter a fireproof dish and pour in the mixture.
5. Dredge the surface with castor sugar. 
6. Place the dish in a moderate oven for about 20 minutes until it is puffed up and brown.