Nottingham Pudding....apple and Custard (British) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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this is a recipe from Leeds England, when I make this the custard part turns out different at times, I think it depends on the juices from the apples used. yes everything sort of comes out of the apple, and goes into the juices which sort of combines with the custard. Ingredients:
6 medium apples (pinks, are the ones i use) |
3 ounces butter |
3 ounces white sugar |
1 dash nutmeg |
1 dash cinnamon |
6 tablespoons all-purpose flour |
1/4 cup cold water |
3 large eggs |
1 dash salt |
1 cup whole milk to 1 1/4 cup whole milk (or enough to make a smooth creamy thin batter.) |
Directions:
1. This recipe really has no amounts,,,water or milk I put in the 1/4 cup as a example.
2. Peel and core apples.
3. Cream the butter and sugar well.
4. Add a dash each of nutmeg and cinnamon.
5. Fill the centre of each apple with sugar butter mixture.
6. Place in a well buttered oven proof dish.
7. I will say here that the sugar and apple juices during baking, go to the bottom and mix with the custard.
8. I usually find one that holds the apples side by side touching each other, helps to keep their shape.
9. Blend the 6 tablespoons of flour with a little cold water.
10. Add the beaten eggs to it beating well.
11. Add a dash salt.
12. Add sufficient amount of milk to make a smooth creamy batter. Not too thick, as it will then be too eggy.
13. Pour all over the apples and bake 400 degrees F.
14. for 40 minutes- Remove and serve- tips and hints- can double the custard part for more baked custard.
15. Or you can also make a pouring milk sauce with birds eye custard power and sugar.
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