Nottingham Pudding

"Also known as Apple-in-and-Out, this pudding dates back to medieval days, when a mixture of batter, fruit and spices was served with roast meat."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 10mins
Ingredients:
12
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Yum. The perfect way to use up some excess apples. I used raw sugar instead of the brown sugar and allspice instead of cinnamon. And since we were having tis with dinner I served this with yogurt. Zaar World Tour 05
     
Advertisement

Tweaks

  1. Yum. The perfect way to use up some excess apples. I used raw sugar instead of the brown sugar and allspice instead of cinnamon. And since we were having tis with dinner I served this with yogurt. Zaar World Tour 05
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes