Nottingham pudding or Apple-in-and-Out

l reposted a blog for Nottingham pudding yesterday and then wondered if I could find out more about it. Nottingham pudding was also known as Apple-in-and-Out, this pudding dates back to medieval days, when a mixture of batter, fruit and spices was served with roast meat. In some of the Nottingham recipes I’ve come across, the result is more like apples in a baked custard. Traditionally the apples are peeled and cored but left whole, then baked as you would ordinary baked apples (although they have their skin on) but in some Nottingham pudding recipes I’ve found the apples are in slices. In some the batter is described as the same as for batter/Yorkshire pudding. This of course harks back to the medieval recipes. This is from 1822: Peel six large apples, take out the core with the point of a small knife or an apple scoop, but the fruit must be left whole. Fill up the centre with sugar, place the fruit in a pie dish, and pour over a nice light batter, prepared as for batter pudding, and bake it an hour in a moderate oven. or

Bramley apples are the favoured fruit because of course they bake so well, and are cooking apples and of course they originate from Nottinghamshire! Some people describe the dish as a sort of clafoutis, well II guess it may sound similar in the fact that they both have flour, eggs and milk, but a clafoutis has cream and sugar. I have come across a recipe which poshes up the Yorkshire pudding batter by separating the eggs and whipping the whites then folding them in, which I expect did make it more of a fancy dessert, but to me the essence of it is a basic family meal made from what’s handy and in season!

I have also found the same idea in a very old Australian recipe, using peaches:

Peach Batter Pudding — For this very popular sweet, you will require a. tin of peaches, one pint of milk, one egg, a tablespoonful of flour and sugar. The entire cost is under 1s., so it cannot be termed a very expensive dish. Turn the fruit into a pie-dish, with a little of the juice, and sprinkle a little sugar over, but not much. Now make a batter with the flour, milk, and egg, adding a pinch of salt before mixing. Pour this over the peaches, and bake in a hot oven for twenty minutes, or until the batter is set and the top browned. Strew a little sugar over the surface and serve quickly, before it gets flat and heavy.


  • 1 tin of peaches
  • 1 pint milk
  • 1 egg
  • 1 tbsp flour
  • i pinch of slt
  • sugar
  1. pour the fruit into a pie dish with a little of the juice
  2. sprinkle over just a little sugar
  3. make the batter with the flour, egg and milk and a pinch of salt before mixing
  4. pour over and bake in a hot oven for 20 mins or until the batter is set and the top nicely browned
  5. sprinkle with the remaining sugar and serve

Here is a really lovely blog about the Nottingham Pudding:

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