Best 3 Nottingham Pudding Recipes
Nottingham pudding, also known as "figgy dowdy" or "fig pie," is a traditional English dessert that has been enjoyed for centuries. Originating in the city of Nottingham, this classic pudding is a combination of sweet, juicy figs, a golden-brown pastry crust, and a warm, comforting filling. The flavors of the figs, often combined with other fruits like apples or raisins, are perfectly balanced by the buttery pastry and the spices used in the filling. Whether served warm with custard or ice cream, or enjoyed cold as a sweet treat, Nottingham pudding is sure to satisfy your cravings and leave you wanting more.
Check out the recipes below so you can choose the best recipe for yourself!
TRADITIONAL YORKSHIRE PUDDING
As legend has it, Yorkshire puddings were traditionally cooked in a pan of fat, at the bottom of a hearth, underneath a large piece of roasting beef. The smoky heat from the fire, along with all the other goodness dripping into the pan from the meat, must've made for quite a delicious pastry. Though limited by modern ovens, we can still come close to the original by using real rendered beef fat, without which you're just eating a popover.
Provided by Chef John
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Whisk eggs and salt together in a bowl until light and frothy. Whisk in flour and milk until smooth and lump-free; batter will be thin and barely coat the back of a spoon.
- Transfer batter to a 4-cup measuring cup and chill in the refrigerator, at least 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Fill each cup of a 12-cup nonstick muffin tin with 1 tablespoon melted beef fat; use your finger to grease the sides and tops of the cups. Place the muffin tin on a baking sheet.
- Heat in the preheated oven on the middle rack until fat is smoking hot, 10 to 15 minutes.
- Remove from the oven and fill each muffin cup halfway full with batter.
- Bake pudding in the preheated oven until browned and fully puffed, about 25 minutes more. Remove from the oven and immediately poke a hole in the center of each to release steam. Serve hot, warm, or room-temperature.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 8 g, Cholesterol 81.5 mg, Fat 3.2 g, Fiber 0.2 g, Protein 10 g, SaturatedFat 1.2 g, Sodium 198.2 mg, Sugar 1.1 g
NOTTINGHAM PUDDING
adapted from http://www.coventrytelegraph.net/lifestyle-news/food-and-drink/tm_headline=great-british-pud--nottingham-pudding&method=full&objectid=12301005&siteid=50003-name_page.html
Provided by Lauren H-C
Categories Dessert
Time 1h25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Place the casserole in the middle of the oven and set oven to 400Ëš 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.
Nutrition Facts : Calories 369.3, Fat 10.6, SaturatedFat 2.1, Cholesterol 87.3, Sodium 26.1, Carbohydrate 65.6, Fiber 5.6, Sugar 32.8, Protein 6.1
NOTTINGHAM PUDDING
Also known as Apple-in-and-Out, this pudding dates back to medieval days, when a mixture of batter, fruit and spices was served with roast meat.
Provided by MarieRynr
Categories Dessert
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- Add the remaining liquid and whisk the batter until smooth and light. Stand in a cool place for 20 minutes.
- Set oven to 425ºF or Mark 7.
- 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.
- Put the lard in a 7 1/2 - 8 inch square roasting tin and heat at the top of the oven until smoking.
- Very carefully arrange the apple mixture in the hot fat, then pour the batter over.
- 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.
- Serve with custard or cream.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor and texture of your pudding.
- Follow the recipe carefully. Don't make any substitutions or changes unless you're sure they will work.
- Be patient. Nottingham pudding takes time to make. Don't rush the process, or you'll end up with a pudding that's not as good as it could be.
- Serve the pudding warm with your favorite toppings. Some popular options include custard, whipped cream, and ice cream.
Conclusion:
Nottingham pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its simple ingredients and classic flavor, this pudding is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give Nottingham pudding a try. You won't be disappointed.
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