English Lindisfarne Mead And Apple Cream Pudding Recipes

ENGLISH LINDISFARNE MEAD AND APPLE CREAM PUDDING

Steps:

• Peel, core and chop apples, cook in 3 tbsps water until they turn to pulp, then force through a sieve to make a purée.
• Whisk the egg yolks and sugar until they are pale, thick and creamy, then fold in the purée.
• Dissolve the gelatine in 3 - 5 tbsps of cold water by standing the bowl in a pan of boiling water.
• Stir the gelatine into the egg mixture with the lemon juice and mead. As soon as the mixture starts to set, stiffly whisk the egg whites and fold them into the mixture.
• Put mixtures into a glass serving bowl and chill until set.
• Decorate with whipped cream and strips of angelica.

ENGLISH PUDDING

Steps:

• In a large bowl, mix fruits and dry ingredients first. Then mix with lightly beaten eggs and liquids. Grease the bottom of a bowl large enough to hold pudding and press mixture into it. Place waxed paper over the top and then foil over that, crimping it around the edges to keep firm. Either steam for 2 hours in pressure cooker with about 2 inches water or put in pan with water on the stove and steam for 4 hours. Keep checking water in pan to prevent burning. Store well wrapped for 3 to 4 months.
• To make the brandy cream, add butter, sugar and brandy in a stand mixer and mix on high speed for 1 to 2 minutes.
• Steam for 1 hour before serving, then release the pudding mold into the center of a plate. Sprinkle confectioners' sugar. Warm 1/4 cup of cognac in a small pot. Cup the cognac in a large basting spoon until it flames, then pour the cognac over the pudding. Top with a dollop of the brandy cream. Slice and serve.

GRAMMA'S APPLE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
• In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
• In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
• Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
• While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

APPLE BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Spread bread cubes on a baking sheet and bake until crisp, about 20 minutes.
• Meanwhile, melt butter in a skillet over medium heat. Saute apples until tender, 7 minutes, then transfer to prepared baking dish along with bread. Toss to combine.
• Whisk together sugar, cinnamon, and salt in a large bowl. Whisk in whole eggs and yolks until well combined, then whisk in milk, cream, and vanilla. Pour mixture evenly over bread mixture. Let stand, covered, 45 minutes at room temperature.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake pudding until bread has absorbed custard and is set, about 50 minutes.

APPLE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• In large bowl, toss bread cubes and apples together.
• In separate bowl, whisk together brown sugar and eggs.
• Add evaporated milk, skim milk, vanilla, cinnamon, nutmeg and whisk again.
• Pour egg/milk mixture over bread cubes and apples.
• Stir well and let stand 5 minutes for bread to absorb liquid.
• Transfer mixture to an 8 x 8"- baking pan coated with non-stick spray, ensuring apples are evenly distributed.
• Bake 50 minutes or until bread is deep golden brown and puffed up.
• A knife inserted in the centre should come out clean.

NOTTINGHAM PUDDING....APPLE AND CUSTARD (BRITISH)

Steps:

• This recipe really has no amounts,,,water or milk I put in the 1/4 cup as a example.
• Peel and core apples.
• Cream the butter and sugar well.
• Add a dash each of nutmeg and cinnamon.
• Fill the centre of each apple with sugar butter mixture.
• Place in a well buttered oven proof dish.
• I will say here that the sugar and apple juices during baking, go to the bottom and mix with the custard.
• I usually find one that holds the apples side by side touching each other, helps to keep their shape.
• Blend the 6 tablespoons of flour with a little cold water.
• Add the beaten eggs to it beating well.
• Add a dash salt.
• Add sufficient amount of milk to make a smooth creamy batter. Not too thick, as it will then be too eggy.
• Pour all over the apples and bake 400 degrees F.
• for 40 minutes-- Remove and serve-- tips and hints-- can double the custard part for more baked custard.
• Or you can also make a pouring milk sauce with birds eye custard power and sugar.

APPLE BREAD PUDDING III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Peel, core and cube the apples.
• Lightly grease a 13x9 inch baking pan. Cover the bottom with half of the bread cubes and then sprinkle on half of the apples. Repeat with the remaining bread and apples.
• In a large mixing bowl combine the eggs, cream, sugar, milk and cinnamon; beat well. Pour this mixture evenly over the bread cubes and apples.
• Bake at 350 degrees for 35 minutes. Serve hot.