Friar Tuck’s Omelet

I really like small cookery booklets, sometimes given free with appliances in the old days, sometimes produced by food manufactures, sometimes promoting a particular brand, and then this one, which cost 2s. 6d., ‘Traditional Recipes From Scotland, came from a BBC Scottish Home Service broadcast called ‘Morning Call’. The presenter of the recipes was Janet Murray, and the thirty six recipes are a mixture of traditional Scottish fare and other foods of the time. The following is one of them, and Janet wrote: “Do not be put off by the name. It is not in any sense an omelet; it is a very good baked apple pudding. There are several versions of this. I found this in my book of 1896 with a pencilled note beside it which said ‘Friar tucked in, I bet.’ And I bet he did – it is a delicious sweet.”

Friar Tuck’s Omelet

  • 8 or 9 cooking apples, peeled, cored, cut into small pieces
  • 4 oz butter
  • sugar
  • 2 eggs, beaten to a froth
  • ground cinnamon (optional)
  • stale breadcrumbs
  1. cook the apples gently in a little water with some sugar and 2 oz of the butter, taking care they don’t singe
  2. cook until quite soft then cool, and add cinnamon if liked
  3. beat the eggs into the apples
  4. heavily butter a pie-dish and put some of the crumbs round the sides and bottom,, pressing firmly so it is well coated
  5. gently pour in the apples
  6. mix the rest of the crumbs with some fine sugar and spread over the apples
  7. melt the remaining butter and spoon over the crumbs, spreading evenly
  8. shake more sugar on top and bake in a moderate oven for about 45 mins until brown and crusty

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