Nottingham Pudding.
Peel six good apples; take out the core with the point of a small knife, or an apple corer, if you have one; but be sure to leave the apples whole; fill up where you took the core from with sugar; place them in a pie-dish, and pour over them a nice light batter, prepared as for batter pudding, and bake an hour in a moderate oven.
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