Saturday, 31 July 2010

Marguerite Patten's Norfolk Pudding

From wartime cookery guru Marguerite Patten's Post-war Kitchen.

4 oz plain flour
pinch salt
1 egg
1/2 pint milk

1/2 oz butter
1 lb cooking apples
2 tbsp dried fruit
2 oz sugar

For the batter, sift the flour with the salt. Beat the egg into the milk and add to the flour. Beat to a smooth batter.

Preheat the oven to 220C/425F. Put the butter into a large pie dish or casserole and melt gently. Peel, core and thinly slice the apples, add to the butter with the dried fruit and sugar. Mix well, cover the dish and return tot eh oven for 5 mins. Uncover, pour the batter over and bake for 25-30 mins, or until well-risen and brown. Sprinkle with sugar and serve at once.

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