Friar’s Omelette Hampshire

Added on 19 September 2016

To celebrate British Food Fortnight we thought we'd dig out an old Hampshire recipe which is great for using up all the apples around at this time of year.


6 good cooking apples or 9 or so eating apples
2 tablespoons sugar
grated lemon rind
4 tablespoons breadcrumbs
6 tablespoons butter
4 egg yolks (Try local eggs from Claytons, Fluffets Eggs, Beechwood Eggs, Kings Somborne Eggs)
cloves or nutmeg to flavour


- Peel, core and slice the apples, stew in a little water until soft.
- Cream the butter and sugar together.
- Add lemon rind, pulp and grated cloves or nutmeg to creamed butter and sugar mix.
- Grease a pie dish and sprinkle with breadcrumbs.
- Beat the yolks into the stewed apple in the saucepan.
- Pour this into the pie dish. - Spoon the cream butter mixture over the apples, cover with breadcrumbs, put small pats of butter on top and bake in a moderate oven 160C/325F/gas mark 3 for 1 1/2 hours till firm and set.


Recipe taken from The Green Chronicles.

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