Nottingham Pudding

• ounces flour↗4
• pinch salt↗1
• large egg↗1
• pint milk↗1⁄4
• pint water↗1⁄4
• ounces butter↗1 1⁄2 - 2
• lb cooking apple, peeled, cored and sliced↗1
• grated lemon, rind of1⁄2
• teaspoons lemon juice↗2
• teaspoon ground cinnamon↗1⁄2
• ounces brown sugar↗3
• ounces lard, for baking↗1 1⁄2 - 2

Step-by-step instructions

1. 1

   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.

2. 2

   Add the remaining liquid and whisk the batter until smooth and light. Stand in a cool place for 20 minutes.

3. 3

   Set oven to 425ºF or Mark 7.

4. 4

   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.

5. 5

   Put the lard in a 7 1/2 - 8 inch square roasting tin and heat at the top of the oven until smoking.

6. 6

   Very carefully arrange the apple mixture in the hot fat, then pour the batter over.

7. 7

   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.

8. 8

   Serve with custard or cream.