Nottingham Pudding
Indulge in a taste of traditional British baking with Nottingham Pudding, a comforting dessert featuring tender baked apples wrapped in a suet-based pastry crust. This heritage recipe combines the tart sweetness of whole cooking apples, such as Bramleys, with a rich, aromatic sauce made from golden syrup, buttery brown sugar, and a hint of ground cinnamon. The suet pastry adds a unique, flaky texture that perfectly encases the fruit, creating a dish that’s as satisfying as it is timeless. With just 20 minutes of prep and simple ingredients, Nottingham Pudding is an effortless way to bring a bit of history to your dessert table. Serve it warm, generously drizzled with custard or cream, for a nostalgic treat that’s sure to impress. Perfect for fall baking or any cozy occasion, this pudding is a true classic that celebrates rustic charm and comforting flavors.
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Recipe Information
Ingredients
- 2 pieces Large cooking apples (e.g. Bramley)
- 200 grams All-purpose flour
- 100 grams Suet (vegetarian or beef)
- 0.5 teaspoons Salt
- 120 milliliters Cold water
- 4 tablespoons Golden syrup
- 30 grams Butter
- 0.5 teaspoons Ground cinnamon
- 2 tablespoons Brown sugar
Instructions
Preheat your oven to 180°C (350°F). Grease a deep baking dish with butter.
Peel and core the apples, keeping them whole. Place them upright in the center of the prepared baking dish.
In a mixing bowl, combine the all-purpose flour, suet, and salt. Gradually add cold water, mixing until a firm, pliable dough forms.
Roll out the dough on a floured surface to about 0.5 cm (1/4 inch) thick. Carefully lift and drape the dough over the apples, ensuring they are well covered. Trim any excess and press the edges to seal.
In a small saucepan, melt the butter over low heat. Stir in the golden syrup, brown sugar, and ground cinnamon. Heat gently until smooth and combined, then pour this mixture over the pastry-covered apples.
Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the pastry is golden and crisp.
Remove the pudding from the oven and let it rest for 5 minutes before serving. Enjoy warm with custard or cream.
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1416 mg | 62% | |
| Total Carbohydrate | 293.7 g | 107% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 130.9 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 776 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
