Nottingham Pudding Apple And Custard British Recipes

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.

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.

Steps:

• Heat oven to 240C/fan 220C/gas 9. Heat the butter and 100g of the sugar in a frying pan, throw in the apples and cook over a high heat for 3-4 mins until slightly caramelised and just starting to soften. Set aside.
• In a clean bowl, whisk the egg white until frothy, then whisk in the rest of the sugar, the whole eggs, the flour and the milk. Stir the apples and the blackberries into the batter.
• Place a 6-hole non-stick Yorkshire pudding tin over a high heat and add a splash of oil to each hole. Spoon a large ladleful of batter into each hole, making sure all the fruit is used. Put the tin in the oven and leave for 15 mins, without opening the door, until puffed up and golden. Remove from the oven and carefully place each pudding onto a plate. Serve immediately with custard or vanilla ice cream.