I came across this in a 1970s recipe book from Addingham, near Ilkley – and the result, as it says on the tin, is a ‘spicy apple flan’; the caramelization from the sugar topping also gives it a attractive finish.
Ingredients
- Shortcrust pastry
- 1lb (16 oz/450g) cooking apples
- 4 oz (113g) sultanas or currants
- 4 oz (113g) brown sugar
- 1 teaspoon mixed spice
- Butter
Method
- Line a flan dish with made or bought shortcrust pastry
- Mix together sugar and spice
- Peel, core, and slice the apples
- Put half the apples into the pastry case, sprinkle with half the sugar and all the dried fruit, add the rest of the apples and top with the remaining sugar
- Put knobs of butter on top of the sugar and bake in a hot oven (Gas mark 6/400F/200C) for 25 minutes.
- Serve hot with warm custard, or cold with cream.
Source: Good Food: a collection of recipes compiled by members of the Addingham Parent-Teachers’ Association (no date: circa 1970).
