Nottingham Pudding Recipes

NOTTINGHAM PUDDING

Steps:

• Sift the flour and salt together in a bowl, make a well in the centre and stir in the egg, then gradually add half the milk and water, beating well until the batter is creamy.
• Add the remaining liquid and whisk the batter until smooth and light. Stand in a cool place for 20 minutes.
• Set oven to 425ºF or Mark 7.
• Place the apples in melted butter in a heavy frying pan and add the lemon peel, juice, cinnamon and sugar. Cook gently until the apples are just soft.
• Put the lard in a 7 1/2 - 8 inch square roasting tin and heat at the top of the oven until smoking.
• Very carefully arrange the apple mixture in the hot fat, then pour the batter over.
• Bake for 20 minutes, then reduce the temperature to 375ºF or Mark 5 and bake a further 20 minutes until the batter is firm and golden; because of the apple mixture, it will not rise as much as a plain batter.
• Serve with custard or cream.

NOTTINGHAM PUDDING

Steps:

• Sift the flour into a mixing bowl, add a pinch of salt and whisk in the egg yolk. Add the milk and water and whisk like crazy until all the lumps are out of the batter. Set aside for 30 minutes.
• Peel, core and thinly slice the apples and place the slices in a casserole or au gratin dish. Grate the lemon zest over the apple slices then add the mixed spice, brown sugar and walnut oil. Stir to combine.
• Place the casserole in the middle of the oven and set oven to 400Ëš Fahrenheit. When the oven comes up to temperature, take the casserole out, give the apple mixture a stir and pour the batter over the hot apple mixture. Return casserole to oven and bake 20 to 25 minutes, or until batter is golden brown and cooked through. Serve warm.

NOTTINGHAM PUDDING....APPLE AND CUSTARD (BRITISH)

Steps:

• This recipe really has no amounts,,,water or milk I put in the 1/4 cup as a example.
• Peel and core apples.
• Cream the butter and sugar well.
• Add a dash each of nutmeg and cinnamon.
• Fill the centre of each apple with sugar butter mixture.
• Place in a well buttered oven proof dish.
• I will say here that the sugar and apple juices during baking, go to the bottom and mix with the custard.
• I usually find one that holds the apples side by side touching each other, helps to keep their shape.
• Blend the 6 tablespoons of flour with a little cold water.
• Add the beaten eggs to it beating well.
• Add a dash salt.
• Add sufficient amount of milk to make a smooth creamy batter. Not too thick, as it will then be too eggy.
• Pour all over the apples and bake 400 degrees F.
• for 40 minutes-- Remove and serve-- tips and hints-- can double the custard part for more baked custard.
• Or you can also make a pouring milk sauce with birds eye custard power and sugar.