Sunday, January 23, 2022

Nottingham Pudding [1831]

 The Cook Not Mad; or Rational Cookery by Mary McKelvey

Yorkshire pudding + baked apples?  How could I resist? 

No 100. Batter Pudding. Six ounces of flour, salt, three eggs, beat up well with milk thick as cream either to boil or bake. 

No 101. Nottingham Pudding. Pare six good apples, take out the cores with the point of a small knife, leave your apples otherwise whole, fill up where you take out the core with sugar, place them in a dish and pour over them batter prepared as batter pudding, bake one hour. 


Nottingham Pudding

4-6 baking apples (Granny Smith is easiest to find, others will do fine, but don't use Red Delicious! 

Brown sugar 

1/2 C. butter, melted

2 C. All purpose flour

2 C. milk 

4 eggs 

1 1/2 t. salt 

Core 4-6 apples, making sure not to cut all the way through the bottom, so that the yummy stuff doesn't leak out.  Fill with sugar. Coat a 9x13 pan with half of the melted butter, then place apples in the pan. Put flour, remaining butter, flour, milk, eggs, and salt in a blender, blend for 30 seconds, and pour over the apples. Cook at 400 F. for 35-40 minutes.

Verdict: It sounded delicious, and it was delicious!  Kids and husband yummed it up and requested to see it again. 


Anonymous said...

Looks delicious. Wish there was a picture of it cut.

Anonymous said...

Happy to see you back in action! Please keep up the good work, there are people who pay attention and care. Also, Yorkshire pudding + steamed apples sounds awesome.

Cathy Raymond said...

I agree with Anonymous; it's good to see you post again! And the recipe sounds great! A little like apple pie with less work. Wonder if it would work with pears?

Jana said...

Very likely!

Anonymous said...

Thank you! 🥰