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

Recipe by andypandy
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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