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 (Or Nottingham Pudding, Nottingham Apple Batter) Small apples, the cores removed and stuffed with sugar, butter (sometimes with sweet spice) cooked in sweetened pudding batter.  Nottingham Batter Pudding Image: https://hopeeternalcookbook.wordpress.com  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. See also: Apple Cobs East Anglian Apple Dumplings Hereford Apple Dumplings Nottingham Batter Pudding Stilton Pears For similar fruit-and-batter puddings, see: Batter and Fruit Pudding Cherry Batter Pudding Derby Batter Pudding Duffield Pudding Kentish Fruit Batter Nottingham Batter Pudding Tasty Batter Pudding Tewkesbury Saucer Batters  |
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