Best Nottingham Puddingapple And Custard British Recipes

EVE'S PUDDING (A TRADITIONAL BRITISH APPLE DESSERT)

Steps:

• Preheat oven to 350º F (180º C).
• Butter the inside of a pie dish, or similar sized baking dish. Sift the flour and baking powder into a bowl so that they are evenly mixed.
• Place the sliced apples in a large bowl and add the lemon juice, lemon rind, half of the sugar (3 oz), and stir well. Put the apples into the greased pie dish and set aside.
• Cream the remaining (3 oz) sugar and butter until light and fluffy, beat in the egg.
• Gently fold in the flour and baking powder, until well combined, without over mixing.
• Spread the mixture evenly over the apples.
• Bake for 40 to 45 minutes or until the sponge is firm and golden brown.
• Enjoy with custard, preferably, or fresh cream.

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.

EVE'S PUDDING

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.

PINEAPPLE & CHERRY SPONGE WITH COCONUT RUM CUSTARD

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.

NOTTINGHAM PUDDING

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.