On Mon, 11 Feb 2013 17:19:55 -0500, James Silverton
> wrote:

> On 2/11/2013 2:49 PM, sf wrote:
> > On Mon, 11 Feb 2013 10:46:01 -0800, "Cheri" >
> > wrote:
> >
> >> "Dave Smith" > wrote in message
> >> ...
> >>> On 11/02/2013 11:42 AM, wrote:
> >>>> For bird's-nest pudding, I need to make a hole to put the brown sugar in.
> >>>> Clearly, I don't want the hole to go all the way through. I don't have a
> >>>> regular apple corer, but the ones I've seen at Google Images don't really
> >>>> look any better than my peeler. In short, I can only do it slowly and
> >>>> carefully - with a paring knife if I want enough room. Got any other
> >>>> ideas?
> >>>>
> >>>>
> >>> Use a corer and go all the way through. Then cut the end of the core and
> >>> plug it back into the apple.
> >>
> >> Now, that's a good idea.
> >>
> > Agreed!
> >
> >
> That's how I do for microwaved baked apple (4 minutes). Fill the apple
> with raisins and grate on nutmeg and perhaps add some brown sugar.

I tell ya... this is opening a whole new world for me. Maybe that's
how grandpa made the brown sugar & cinnamon stay in the core of his
baked apples. I don't remember that part and always wondered what I'm
doing wrong when it melts out and goes all over the pan.

In any case, after looking at a lot of Bird's Nest Pudding recipes via
Google Images - I've decided that it really doesn't matter about
containing the batter because it looks and sounds like a sweet version
of Toad in the Hole to me. If I ever tried making Bird's Nest
Pudding, I'd probably cut my apples in half at the equator (because we
never want to eat a whole one anyway) and go for this look.
http://trialx.org/wp-content/uploads..._Pudding-1.jpg

--
Food is an important part of a balanced diet.