Nottingham Pudding

This was my first 'Challenge Larry' set by Rachel at Elddis. As we are staying at Teversal in Notts its only right we attempt this local dish. Traditionally I think it is done with whole, cored apples but as I haven't got a corer in the van I chopped them up instead - and it worked quite well.

 

Ingredients:

3x Large apples, traditionally bramley but any will do (approx 1 per person)
1x Lemon (wash the wax coating off first)
5x Tablespoons of flour
1x Pinch of salt
4x Tablespoons of light brown sugar
1x Teaspoon of ground cinnamon
1x Large egg
1/4 Pint of milk (approx.)
1/4 Pint of water (approx)
1/5 of a packet of lard, about 1.5cm slice, or a good glug of vegetable oil.
1/5 of a packet of butter, about 1.5cm slice
1 Bottle of beer

Method:

1. Sift the flour and salt into a mixing bowl and make a well in the centre.
2. Add the egg and begin mixing, slowly milk and water until you have a smooth and quite runny consistency. A typical Yorkshire pud mix. Put it in the fridge for about half an hour.
3. Sit down, relax and drink the beer.
4. Peel and chop the apples, remove the core, put in a bowl with the zest of the lemon and the juice of half.
5. Put the lard in your oven dish and place on the top shelf of the oven on gas 7.
6. In a wok or frying pan on medium heat place the apples, sugar, cinnamon and the other half lemon of juice. Cook until the apple is just softening.
7. Take the hot lardy tin out of the oven, whack in the apples, pour in the batter and get it back in the oven quickly. Do not be tempted to open the door again until it's time to get it out. Cook on gas 7 for 20 minutes then turn down to gas 5 for another 20 minutes. It will not rise like Yorkshire pud because of all the sugar.
8. Serve with custard, I use the tinned variety and cook in the microwave for about 2 minutes :) I was tempted to pop a tot of whisky in, maybe next time..