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Nottingham Batter Pudding

Puddings and Sweet Deserts

(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
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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.

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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