Prep 30 mins
Cook 40 mins
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.
- 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
- 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.
Yum. The perfect way to use up some excess apples. I used raw sugar instead of the brown sugar and allspice instead of cinnamon. And since we were having tis with dinner I served this with yogurt. Zaar World Tour 05