Scottish Recipes: Friar's Omelette
This sweet omelette was first published by a Lady Forbes around 1910. In addition to being made with apples, you can use rhubarb, plums (with stones removed) or blackberry instead. The quantities make sufficient for four servings.
Recipe Ingredients:6 medium cooking apples
4 oz (125g or one stick) butter plus butter for greasing a baking dish
2 oz (50g or 4 tablespoons) white sugar
1 ounce (25g or rounded tablespoon) white sugar for decoration
2 eggs, well beaten
4 oz (125g or 1 cup) breadcrumbs
A squeeze of lemon juice
Preparation Method:Remove the peel and core from the apples, slice and place in a saucepan with about quarter pint (150ml) water. Cook until soft (similar to apple sauce). Remove from the heat and add 4 oz (125g or one stick) butter, sugar and lemon juice and mix well. When cold, add the well-beaten eggs.
Butter a deep baking dish and spread the breadcrumbs around it so that they stick to the bottom and the sides - but keep back enough for the top.
Add the apple and egg mixture into the dish and cover the top thickly with breadcrumbs.
Bake in a moderate oven (350F/180C/Gas Mark 4) for about half an hour.
Turn out onto a flat dish and sprinkle with sugar before serving.
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