Stuffed Onions in Batter


  • 8 large peeled onions
  • 8 oz. cold roast pork, finely-chopped
  • 1 small apple, peeled and chopped finely
  • 1 oz. dripping
  • 1 teasp. dried sage
  • salt and pepper
  • 1 oz. self-raising flour
  • 6 tablesp. milk batter (½ quantity for Batter pudding


Boil the onions in salted water for 15–20 min. Scoop out the centre of each onion. Chop the onion from the centre, and mix with the chopped pork and apple. Fry the mixture in the dripping for a few minutes. Add sage, pepper, salt, flour and milk, cook for a few moments longer, stirring all the time. Fill the onions with the mixture, piling up on top of each onion. Grease a shallow fireproof dish or tin (11 in. by 8 in.), place the onions in the dish. Cover and bake for 2 hr. on the middle shelf of a warm oven (335° F., Gas 3). While the onions are cooking make the batter and leave to stand for ½ hr. When the onions are cooked, stir the batter thoroughly, pour into the dish and bake for 30 min. on the middle shelf of a hot oven (425° F., Gas 7).