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Friar's Omelette

A community recipe by Livewire

Not tested or verified by Nigella.com

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Introduction

From the same old book at the Rhubarb Stirabout

Ingredients

Serves: 0

Metric Cups

6 medium bramley apples
2 tablespoons water
85 grams butter
57 grams caster sugar
1 lemon peel
1 pinch of nutmeg (or cloves)
113 grams breadcrumbs
4 medium egg yolks
butter

6 medium bramley apples
2 tablespoons water
3 ounces butter
2 ounces superfine sugar
1 lemon peel
1 pinch of nutmeg (or cloves)
4 ounces breadcrumbs
4 medium egg yolks
butter

Method

Friar's Omelette is a community recipe submitted by Livewire and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Score skin around centre of apples and put them in a casserole dish with 2 tablespoons water. Bake at 200C/400F/gas 6 until tender, about 45 minutes. Scrape out pulp and mash.

Cream butter and sugar, add rind and pulp with nutmeg or clove.

Butter a large pie dish and sprinkle base and sides with about half of the breadcrumbs.

Beat egg yolks and mix into apple mixture and pour into dish.

Cover with rest of crumbs and dot with butter.

Bake for about an hour at 190C/375F/gas 5, until firm and set.