Yorkshire Recipes

Desserts/Puddings

Spicy Apple Flan

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

  1. Line a flan dish with made or bought shortcrust pastry
  2. Mix together sugar and spice
  3. Peel, core, and slice the apples
  4. 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
  5. Put knobs of butter on top of the sugar and bake in a hot oven (Gas mark 6/400F/200C) for 25 minutes.
  6. 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).

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