Nottingham Pudding Apple And Custard British Recipes

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.

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.