Friar's Omelette
Friar's Omelette is a traditional Scottish baked pudding of apples, eggs and breadcrumbs, and despite the name it is a dessert rather than a savory omelette. The apples are stewed down to a soft purée, enriched with butter, then set with beaten egg inside a crumb-lined dish. Turned out, it has a crisp buttery crust and a tender center. Rhubarb, pitted plums or blackberries work in place of apples.
Instructions
Peel and core the apples, then slice them and put them in a saucepan with the water.
Cook the apples until they collapse into a soft mash, much like applesauce. Take the pan off the heat and stir in the butter, the 2 ounces of sugar and the lemon juice until everything is well mixed.
Leave the apple mixture to cool. Meanwhile, beat the eggs very thoroughly, then stir them into the apples once the mixture is cool.
Butter a deep baking dish and press breadcrumbs over the bottom and sides so they stick. Keep a generous amount back for the top.
Pour the apple and egg mixture into the dish and cover it with a thick layer of the remaining breadcrumbs.
Bake in a moderate oven at 350°F (180°C, Gas Mark 4) for about half an hour.
Turn the dish out onto a flat plate and sprinkle the remaining sugar over the top before serving.
Make it personal.
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