Remove the giblets and any fat from the inside of the goose.
Rinse the goose under cold water and then dry off with kitchen roll.
Preheat your oven to 175C.
Mix together the apple pieces, prunes, rosemary and pepper.
Stuff the goose with the mix and close it with some wooden toothpicks.
Place the goose in the roasting tin and pour the cider over.
Put the goose into the oven and roast for four hours, basting it every 30 minutes.
Once done, cover with tinfoil and leave to rest for 15 minutes before serving.