Nottingham and Custard (British)

READY IN: 55mins
Recipe by andypandy

this is a recipe from Leeds England, when I make this the custard part turns out different at times, I think it depends on the juices from the apples used. yes everything sort of comes out of the apple, and goes into the juices which sort of combines with the custard.

Top Review by mollypaul

Quite a nice way to use up those extra apples. I found the directions a little confusing in regards to the liquid and ended up using 1 1/4 cup of milk (plus a dollop of vanilla extract, just because) for the 5 Tbs of flour. The end product was rather less like a custard and more like a heavy, eggy dumpling AND the apples didn't get completely cooked in the time recommended. The taste was fine (especially with vanilla ice cream). I think that if we make this again, I'll zap the apples for five minutes in the microwave to get a head start on the cooking process and reduce the flour by half.

Ingredients Nutrition


  1. This recipe really has no amounts,,,water or milk I put in the 1/4 cup as a example.
  2. Peel and core apples.
  3. Cream the butter and sugar well.
  4. Add a dash each of nutmeg and cinnamon.
  5. Fill the centre of each apple with sugar butter mixture.
  6. Place in a well buttered oven proof dish.
  7. I will say here that the sugar and apple juices during baking, go to the bottom and mix with the custard.
  8. I usually find one that holds the apples side by side touching each other, helps to keep their shape.
  9. Blend the 6 tablespoons of flour with a little cold water.
  10. Add the beaten eggs to it beating well.
  11. Add a dash salt.
  12. Add sufficient amount of milk to make a smooth creamy batter. Not too thick, as it will then be too eggy.
  13. Pour all over the apples and bake 400 degrees F.
  14. for 40 minutes-- Remove and serve-- tips and hints-- can double the custard part for more baked custard.
  15. Or you can also make a pouring milk sauce with birds eye custard power and sugar.

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