Short crust pastry
I pint milk
4 eggs
1 tablespoon sugar
Nutmeg
 

Line a deep pie dish with short crust pastry and press it well in. Beat the eggs and add the sugar. Then add the milk and stir together well.

Pour into the pastry case and bake in a fairly hot oven for fifteen minutes then reduce the heat to moderate and bake until the filling is set, which should be about half an hour. Sprinkle the custard with nutmeg.

This was traditionally served in rural areas of Yorkshire at Whitsuntide.

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Recipe submitted by Jackie of The Yorkshire Posts.