Fall

Nottingham Pudding

by:
December  5, 2011
0
0 Ratings
Nottingham Pudding
  • Serves 2
Author Notes

Made to go with a viewing of Robin Hood (1922) and The Adventures of Robin Hood (1938); adapted from a recipe in the Coventry Telegraph. —Lauren Hairston

What You'll Need
Ingredients
  • Batter
  • 1/2 cup all-purpose flour
  • salt
  • 1 egg yolk
  • 1/4 cup milk
  • 1/4 cup water
  • Spiced Apples
  • 2 Granny Smith (or other cooking) apples
  • 1/2 lemon, zest only
  • 1/2 teaspoon mixed spice
  • 2 tablespoons brown sugar
  • 1 tablespoon walnut oil
Directions
  1. Sift the flour into a mixing bowl, add a pinch of salt and whisk in the egg yolk. Add the milk and water and whisk like crazy until all the lumps are out of the batter. Set aside for 30 minutes.
  2. Peel, core and thinly slice the apples and place the slices in a casserole or au gratin dish. Grate the lemon zest over the apple slices then add the mixed spice, brown sugar and walnut oil. Stir to combine.
  3. Place the casserole in the middle of the oven and set oven to 400? Fahrenheit. When the oven comes up to temperature, take the casserole out, give the apple mixture a stir and pour the batter over the hot apple mixture. Return casserole to oven and bake 20 to 25 minutes, or until batter is golden brown and cooked through. Serve warm.
Tags:

See what other Food52ers are saying.

Popular on Food52

1 Review

AntoniaJames
AntoniaJames December 6, 2011
I like the technique of warming the filling while the oven is heating (and the batter is resting). Sounds like something I would do. Definitely going to try it when my sons are home from college. They'll love it! ;o)