NOTTINGHAM PUDDING....APPLE AND CUSTARD (BRITISH)
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.
Provided by andypandy
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 316.9, Fat 15.6, SaturatedFat 8.9, Cholesterol 140.3, Sodium 160.5, Carbohydrate 41, Fiber 3.5, Sugar 30.9, Protein 5.7
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.
Provided by MarieRynr
Categories Dessert
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
EVE'S PUDDING
Here's a little reminder of a delicious British pudding you probably haven't eaten in years
Provided by Matt Tebbutt
Categories Dessert, Dinner
Time 1h15m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. Peel, core and slice the apples. Grease a large serving dish, about 2.5 litre/3 litre with 25g/1oz of the butter and tip in the apple. Scatter the raisins over the top.
- In a separate dish beat the remaining butter and sugar together for 10 mins until the butter turns pale and the sugar starts to dissolve. Beat in the eggs, then carefully fold in the flour with a large spoon. Spread the batter over the apples, then bake for 45 mins until golden. Serve with the custard, below.
Nutrition Facts : Calories 607 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 50 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.51 milligram of sodium
PINEAPPLE & CHERRY SPONGE WITH COCONUT RUM CUSTARD
Combine the classic flavours of coconut, pineapple and rum in this retro pudding that comes with a fabulous custard. A perfect winter dining centrepiece
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 2h50m
Number Of Ingredients 13
Steps:
- Line the base of a 1-litre pudding basin with a disc of baking parchment, then oil the parchment. Drain the pineapple and save the juice. Pat the rings dry with kitchen paper, then use them to line the base and sides of the basin, cutting the last couple to fill any gaps. Push a halved cherry in each pineapple hole and any other gaps - you should have some left over.
- Heat oven to 180C/160C fan/gas 4. Boil the kettle. Melt the remaining coconut oil in a pan or the microwave. While it cools, put 140g flour and the sugar into a bowl and stir together. Toss the remaining cherries through 1 tsp flour.
- Pour the coconut oil into the flour mixture along with the eggs, cherries and 2 tbsp pineapple juice. Fold everything together with a spatula and gently scrape into the pudding basin. Cover the pudding with a sheet of baking parchment, then a sheet of foil, with a folded pleat down the centre. Stand in a deep roasting tin on the middle shelf of the oven and pour the kettle-hot water into the tin, to come about half way up the sides of the basin. Bake for 2 hrs 15 mins. Insert a skewer into the centre of the pudding - it will come out clean if it's cooked, but if not, re-cover and return to the oven for 10 mins, then check again.
- To make the custard, pour the coconut milk into a small pan and warm it, but don't let it boil. Whisk the egg, yolk, cornflour, sugar and rum in a jug. Whisk in the warm coconut milk, then pour the liquid through a sieve back into the pan. Return to a low-medium heat and stir constantly until thickened. Stir in the vanilla.
- To serve, carefully turn it out onto a plate, brush the pudding with the warmed golden syrup, then serve hot with the warm coconut custard.
Nutrition Facts : Calories 683 calories, Fat 39 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 41 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
NOTTINGHAM PUDDING
adapted from http://www.coventrytelegraph.net/lifestyle-news/food-and-drink/tm_headline=great-british-pud--nottingham-pudding&method=full&objectid=12301005&siteid=50003-name_page.html
Provided by Lauren H-C
Categories Dessert
Time 1h25m
Yield 2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 369.3, Fat 10.6, SaturatedFat 2.1, Cholesterol 87.3, Sodium 26.1, Carbohydrate 65.6, Fiber 5.6, Sugar 32.8, Protein 6.1
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