Nottinghamshire Fare
Nottinghamshire Batter Pudding
By Alice Cave
Ingredients
| For the batter: |
| 4 Bramley apples | 4 oz flour |
| 2 oz butter | pinch of salt |
| 2 oz sugar | 2 large eggs, separated |
| nutmeg or cinnamon to taste | 4 fluid ounces of milk |
| 4 fluid ounces of water |
Recipe
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
