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Archive for February 5th, 2010

This combination of stuffed baked apples baked with crusty topped and soft centred batter pudding could be thought of as a type of clafoutis using Yorkshire Pudding batter, but coming from the English Midlands, the location of the city of Nottingham.  It’s a lovely dessert for midwinter.  Real comfort food: a quick to make dessert to follow the main course on a busy Sunday.  When I was young I remember my mother used to serve baked apples regularly at Sunday lunch, often stuffed with dried fruit.  I have also eaten apples stuffed with Mincemeat.  Both of these would make a tasty but simple alternative version of this recipe.

This recipe for Nottingham Bramley Pudding is adapted from one in The Complete Farmhouse Kitchen Cookbook, simply called Nottingham Pudding.  Ideally this should be made with Bramley cooking apples, which come from the Minster Town of Southwell in Nottinghamshire where, according to my book, the original tree still flourishes.  (A stained glass window was installed in Southwell Minister in March 2009 to commemorate the 200th anniversary of the Bramley apple.)  I have used my own tried and trusted basic recipe for Batter Pudding (as used for Yorkshire Pudding) in place of that in the original recipe, but I am sure that the finished pudding would be very similar.  I have also substituted Demerara sugar, but white sugar could be used as in the original recipe.   Our Nottingham Pudding was made in one dish, with one apple per person: there are three of us.  It could also be made in individual dishes or individual Yorkshire Pudding tins.  Make sure tins are oiled to ensure easy transfer of individual puddings from tin to dessert dishes when serving.  Lashings of yellow creamy custard make a perfect accompaniment, but pouring cream would be equally good.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Nottingham Apple Pudding
(Serves 4)

Batter Pudding Mixture (using 2 eggs)
4 evenly sized Bramley Cooking apples
50g/2ozs butter
50g/2ozs demerara sugar
Nutmeg
Cinnamon

1.  Pre-heat the oven to 200oC/400oF/Gas 6

2.  Make up the batter pudding mixture, beat well and leave to rest in the fridge.

3.  Butter a shallow oven proof dish about 2inches (5cm) deep and big enough to hold the apples and batter mixture.

4.  Cream the butter and sugar together, adding a pinch each of Nutmeg and Cinnamon to taste.

5.  Peel and core the apples. 

6.  Fill the centres of the apples equally with the butter and sugar mixture.

7.  Remove the batter mixture from the fridge and beat very well once more. 

8.  Place the apples in the dish, well spaced out and pour the batter mixture over them, allowing it to run into the bottom of the dish.

9.  Immediately place in the preheated oven and bake for 45-50 minutes.

10.  Serve with custard or cream.

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