Nottingham and Custard (British)

"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."
photo by Sackville photo by Sackville
photo by Sackville
photo by Sackville photo by Sackville
photo by Sackville photo by Sackville
Ready In:




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

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  1. 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.
  2. I was looking for a desert with autumn flavours and happened upon this one. I had some trouble figuring out how thick to make the custard, as the amounts are estimates. I used 2/3 of a cup of milk and about 1/4 cup water to make the batter. I didn't add the extra 1/3 cup of milk because it looked getting towards runny and the recipe says to go until it's "thick and creamy" but in the end the custard firmed up more than I would have liked and had a slightly eggy taste so next time I'd add the extra bit of milk. Other than that it was quite delicious. The butter filling ran out of the apples but they were still infused with a lovely cinnamon "apple pie" taste. I'd make this again, just with thinner custard.


Grandmother of two boys, great grandmother of one ...worked in hardware and construction for forty years, read all cookbooks, watch all cook shows on tv. like to cook all types of new recipes.
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