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Score skin around centre of apples and put them in a casserole dish with 2 tablespoons water. Bake at 200C/400F/gas 6 until tender, about 45 minutes. Scrape out pulp and mash. Cream butter and sugar, add rind and pulp with nutmeg or clove. Butter a large pie dish and sprinkle base and sides with about half of the breadcrumbs. Beat egg yolks and mix into apple mixture and pour into dish. Cover with rest of crumbs and dot with butter. Bake for about an hour at 190C/375F/gas 5, until firm and set. Eat hot with cream or custard sauce