Nottingham Batter Pudding
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Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);NOTTINGHAM PUDDING. Peel six large apples, take out the core with the point of a small knife or an apple scoop, but the fruit must be left whole. Fill up the centre with sugar, place the fruit in a pie dish, and pour over a nice light batter, prepared as for batter pudding, and bake it an hour in a moderate oven.
Original Receipt from 'The Cook's Oracle' by William Kitchiner (Kitchiner 1830)Nottingham Pudding.
Peel six good apples; take out the core with the point of a small knife, or an apple corer, if you have one; but be sure to leave the apples whole; fill up where you took the core from with sugar; place them in a pie-dish, and pour over them a nice light batter, prepared as for batter pudding, and bake an hour in a moderate oven.