Custard Pie was a traditional and popular Easter Sunday teatime treat in many parts of Yorkshire. Joan Poulton comments that in the Whitby area, the term ‘custard wind’ was given to an easterly wind prevalent there during the Easter period – because of the baking aromas coming from hundreds of ovens wafting over the town.
- Shortcrust pastry
- 275 ml (10 fl oz/half a pint) milk
- 2 eggs
- 2 oz (55g) sugar
- A few drops of vanilla essence
- Grated nutmeg
- Line a greased flat tin or pie dish with pastry
- Whisk the eggs and milk well together and stir in the sugar and vanilla essence
- Pour into the pastry case and sprinkle the nutmeg on top
- Bake in a hot oven (220-230C/425-450F/gas mark 7 or 8) for 10 minutes, then reduce the heat to 180C/350F/gas mark 4, and cook until firm – about another 20 minutes.
Source: Joan Poulton. Food in Yorkshire (1988). Published by Smith Settle, p.132.