Home › The Principles of Cookery › Wilberforce Pudding

Wilberforce Pudding

Make a batter the same as for a batter pudding. Butter a baking-dish, put in the batter; take some apples, rub them clean with a cloth, take out the stalks and blossoms, but do not pare them or take out the cores. Put them in the batter, and bake in a quick oven. If the apples are pared before they are put in the pudding they mash among the batter as soon as they are hot, and make the pudding soft; but when baked whole the pudding is light, and eats very well. Use butter and sugar for sauce.