Grated apple, beaten egg whites and orange juice combine to make a delightful, light tasting dessert.

25g (1 oz) butter;
150g (5 oz) caster sugar;
2 large eggs, separated;
3 large cooking apples, peeled;
1 mug breadcrumbs, (brown or white);
juice of 2 oranges;
1 level teaspoon nutmeg.

Dish: Ovenproof dish, 1.75 litre size (3 pt) size or individual 6 ramekin dishes greased. Stand it in a tin (or larger dish) of water. (This ensures that the pudding cooks at a nice even pace).
Cooking Time: 50-60 minutes (180ºC, 350ºF, Gas 4).
Put the butter into a mixing bowl and mix to soften. Beat in 50g (2 oz) of the caster sugar and egg yolks. Grate the apples into this mixture and then add in the breadcrumbs, orange juice and nutmeg. Mix all together.
In a separate bowl, whisk the egg whites until fluffy. Then gradually beat in the remaining sugar until the mixture is quite stiff – though not as completely stiff as a meringue mixture. Stir this egg white mixture through the apple mixture – gently but thoroughly.
Turn into the prepared dish(es) and bake. The smaller ramekin dishes will cook more quickly than the bigger one. When cooked the top is nicely browned. As the pudding is moist, it is not essential to serve cream with it.