Friar's Omelette is a traditional Scottish recipe for a classic desserts of apples baked in a sweet omelette base. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Friar's Omelette.
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This is an interesting recipe, a rare survivor of a fruit-based dessert omelette. These were very popular in the Middle Ages, but gradually fell out of favour over the ages. This recipe was published in 1910 by Lady Forbes, but the antecedents of this dish are much, much, older. Though this recipe is for apples, any fruit that you can stew down to a thick pulp will work.
Ingredients:
6 medium-sized cooking apples
120g butter
60g granulated sugar
2 eggs, well beaten
120g breadcrumbs
squeeze of lemon juice
30g caster sugar or icing sugar, to garnish
Method:
Peel and core the apples then slice and place in a saucepan with 150ml water. Bring to a simmer, cover and cook for about 20 minutes, or until the apples are soft. Take off the heat and stir in the butter, sugar and lemon juice. Stir until the sugar has dissolved then beat briskly to yield a smooth pulp. Turn into a bowl and set aside until cold.
Beat the eggs thoroughly in a bowl then mix into the cooled apple pulp. Butter a deep baking dish (or oven-proof frying pan) and line with the breadcrumbs (reserve some for the topping). Pour in the apple and egg mixture then cover the top quite thickly with the remaining breadcrumbs.
Transfer to an oven pre-heated to 180°C and bake for about 30 minutes, or until set and browned on to.
Turn the omelette out onto a warmed serving dish or plate, garnish with the caster sugar and serve.
