Nottingham Pudding Apple and Custard British
Delight in a taste of traditional British baking with this comforting Nottingham Pudding, a nostalgic dessert featuring tender slices of tart Bramley apples nestled beneath a light, fluffy batter. Enhanced with a hint of cinnamon and topped with a crisp, buttery finish, this pudding is baked to golden perfection and pairs beautifully with velvety, homemade custard. With its simple, pantry-friendly ingredients and easy-to-follow technique, this quintessentially British recipe is perfect for cozy evenings or as a crowd-pleasing treat. Serve it warm and watch as the rich custard cascades over the pudding's golden crust, creating an irresistible dessert brimming with timeless flavor.
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Recipe Information
Ingredients
- 2 large Bramley apples (or any tart cooking apples)
- 120 grams All-purpose flour
- 100 grams Granulated sugar
- 250 milliliters Milk
- 2 large Eggs
- 30 grams Butter
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 50 grams Custard powder (or pre-made custard)
- 500 milliliters Additional milk for custard
Instructions
Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish with a small amount of butter to prevent sticking.
Peel and core the apples. Slice them into thick wedges and arrange them neatly at the bottom of the prepared baking dish.
In a medium mixing bowl, whisk together the eggs and 100 grams of granulated sugar until well combined.
Sift the flour into the egg mixture and stir gently until incorporated. Gradually add the 250 milliliters of milk while stirring to create a smooth batter.
Add 1 teaspoon of vanilla extract and stir again. Pour the batter evenly over the apples, ensuring they are well-coated but still visible.
Sprinkle the ground cinnamon evenly over the top for added flavor and aroma.
Dot the top of the batter with the 30 grams of butter, cut into small pieces. This will help the pudding achieve a golden, crispy top.
Bake the dish in the preheated oven for approximately 35-40 minutes, or until the batter is puffed, golden, and set. Test the center with a skewer—it should come out clean.
While the pudding is baking, prepare the custard by combining 50 grams of custard powder with a small amount of the 500 milliliters of milk to create a smooth paste.
Heat the remaining milk in a saucepan over medium heat until just about to boil. Gradually whisk the milk into the custard paste to avoid lumps.
Return the custard mixture to the saucepan and heat gently, stirring constantly, until thickened and smooth. If using pre-made custard, simply warm it through on low heat.
Remove the Nottingham pudding from the oven and allow it to cool slightly. Serve warm with the prepared custard generously poured over the top.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 170 mg | 7% | |
| Total Carbohydrate | 81.0 g | 29% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 50.5 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 286 mg | 22% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 516 mg | 11% | |
*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.
