Home › The Principles of Cookery › Nottingham Pudding

Nottingham Pudding

Take half a dozen large apples of uniform size. Pare and core without breaking them and fill the centre of each with a little butter, some moist sugar, and grated nutmeg. Put them side by side in a well-buttered pie-dish, and cover them with a light batter made as follows. Mix six table-spoonfuls of flour very smoothly with a little cold water, add three well-beaten eggs, a pinch of salt, and milk sufficient to make the batter of the consistency of thick cream. This will be about three-quarters of a pint. Bake the pudding in a moderate oven. The batter will be better if made an hour or two before it is wanted. Time to bake, a hour and a half. Probable cost, 9d. Sufficient for half a dozen persons.

NOTTINGHAM PUDDING (another way). (See APPLE PUDDING, NOTTINGHAM.)