NOTTINGHAM PUDDING....APPLE AND CUSTARD (BRITISH)

Nottingham Pudding....apple and Custard (British) image

Provided by andypandy

Categories Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

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.)

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.