Nottinghamshire Fare

Nottinghamshire Batter Pudding

By Alice Cave


For the batter:
4 Bramley apples4 oz flour
2 oz butterpinch of salt
2 oz sugar2 large eggs, separated
nutmeg or cinnamon to taste4 fluid ounces of milk
4 fluid ounces of water


1.  Make a batter mixture: sieve the flour and salt, mix in egg yolks and milk and water, beat, and leave it to stand in the fridge.

2.  Peel and core the apples. Gently cut just through the skin round the middle of each apple so that they don't split too much in the oven. Mix up the butter, sugar and spices and use to stuff the apples. Stand them in a well-greased ovenproof container.

3.  Whip up the egg whites to soft peak stage and then fold into the batter. Spoon the batter over the apples.

4.  Cook for 40-50 minutes at 200 degrees C, 400 degreees F or Gas Mark 6.

Southwell, birthplace of the Bramley apple

This page was added by Alice Cave on 02/06/2010.

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