these are the people who advertised in Country Kitchen Not sure how long the juice would last just kept int he fridge, but the article suggests keeping plastic milk cartons so you can freeze the juice in it.
West Country Apple Cake
450g (1lb) Cooking Apples, peeled, cored and chopped
225g (8oz) Plain Flour
175g (6oz) Dark Soft Brown Sugar
110g (4oz) Butter
2 Eggs, beaten
3-4 tbsp Milk
1 tbsp Clear Honey, warmed slightly
1 tbsp Light Demerara Sugar
1 tsp Ground Mixed Spice
1 tsp Ground Cinnamon
2 tsp Baking Powder
Pre-heat oven to 170°C: 325°F: Gas 3.
Grease a deep 18 cm (7 inch) round cake tin, line with buttered greaseproof paper.
Cream together the butter, sugar, until light and fluffy.
Add the eggs, a little at a time, beating constantly.
Sieve the flour, spice and baking powder.
Add to the mixture, mixing thoroughly.
Fold in the apples and enough milk to produce a soft dropping consistency.
Pour into the prepared cake tin.
Bake for 1½ hours until well risen and firm to the touch.
Turn out on to a wire rack to cool.
When cold, brush with honey and sprinkle with demerara sugar.
Because I used eating apples I cut down the sugar to 4oz btw.
The Nottingham apple pudding is listed in "Ye Old Peculiars" recipe page, from days gone by. It sounds really easy and rather yummy:
Peel six good apples; take out the cores with the point of a small knife, but be sure to leave the apples whole; fill up where the core was with sugar, place in a pie dish, and pour ove rhtem a nice light batter; bake them an hour in a moderate oven.
I would take the batter to be a basic sponge. Plus I might be tempted to use less sugar!