Nottingham Pudding

Name: Nottingham Pudding
Ingredients: 4 ounces flour; 1 pinch salt; 1 large egg; 1/4 pint milk; 1/4 pint water; 1 1/2 - 2 ounces butter; 1 lb cooking apple, peeled, cored and sliced; 1/2 grated lemon, rind of; 2 teaspoons lemon juice; 1/2 teaspoon ground cinnamon; 3 ounces brown sugar; 1 1/2 - 2 ounces lard, for baking

12 ingredients

8 steps

Ingredients

4 ounces flour
1 pinch salt
1 large egg
1/4 pint milk
1/4 pint water
1 1/2 - 2 ounces butter
1 lb cooking apple, peeled, cored and sliced
1/2 grated lemon, rind of
2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
3 ounces brown sugar
1 1/2 - 2 ounces lard, for baking

Directions

1

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.
2

Add the remaining liquid and whisk the batter until smooth and light. Stand in a cool place for 20 minutes.
3

Set oven to 425°F or Mark 7.
4

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.
5

Put the lard in a 7 1/2 - 8 inch square roasting tin and heat at the top of the oven until smoking.
6

Very carefully arrange the apple mixture in the hot fat, then pour the batter over.
7

Bake for 20 minutes, then reduce the temperature to 375°F 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.
8

Serve with custard or cream.