Nottingham Pudding

• 4 ounces flour
• 1 pinch salt
• 1 large egg
• 1/4 pint milk
• 1/4 pint water
• 1 1/2 - 2 ounces butter
• 1 lb cooking apple, peeled, cored and sliced
• 1/2 grated lemon, rind of
• 2 teaspoons lemon juice
• 1/2 teaspoon ground cinnamon
• 3 ounces brown sugar
• 1 1/2 - 2 ounces lard, for baking

1. 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.
2. Add the remaining liquid and whisk the batter until smooth and light. Stand in a cool place for 20 minutes.
3. Set oven to 425u0b0F or Mark 7.
4. 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.
5. Put the lard in a 7 1/2 - 8 inch square roasting tin and heat at the top of the oven until smoking.
6. Very carefully arrange the apple mixture in the hot fat, then pour the batter over.
7. Bake for 20 minutes, then reduce the temperature to 375u0b0F 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.
8. Serve with custard or cream.

flour, salt, egg, milk, water, butter, cooking apple, lemon, lemon juice, ground cinnamon, brown sugar, lard

Taken from www.food.com/recipe/nottingham-pudding-123256 (may not work)