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Wednesday 13 October 2010

Baking for beginners: Gypsy Tart

School dinners weren't all bad, and for many years the highlight of primary school mealtimes for many children in the UK has been a pudding called Gypsy Tart.

Gypsy tart is almost unknown outside of a school canteen context, so after years of unrequited cravings for the gooey desert and making do with its richer cousin millionaire's shortbread, I was delighted to (a) remember what it was called and (b) find a recipe online. The dish is served cold, preferably on a paper plate and with a mug of lukewarm orange squash!

Here's what you need
  • 1 400g (14oz) Tin of Evaporated Milk
  • 340g (12oz) Dark Muscovado Sugar
  • 1 10inch Pre-baked shortcrust pastry case
Make it!
  • Pre-heat oven to 200°C/Gas mark 6.
  • Whisk the evaporated milk and sugar together for approximately 10 minutes, until light and fluffy in texture with a coffee-coloured hue.
  • Pour the mix into the pastry case.
  • Bake for 10 minutes.
  • Leave the surface to set as it cools


  1. Gypsy tart is fab, it's a traditional Kentish desert. I had no idea it was so easy to make!

  2. That's amazingly easy! And I have a tin of evaporated milk in my cupboard that I didn't know what to do with. Excellent.

  3. I love love love gypsy tart. Luckily for me, the bakery down the road make both small and large of this delicious treat.

  4. seriously, I've never even heard of this! I got rubbish rice pudding. Humph.

  5. I made this last night in two smaller pastry cases as I couldn't find a big one (and had neither the motivation nor time to make one from scratch), everyone loved it and we have the second one to polish off tonight! Yum :)

  6. I live in West Sussex and would like to know if there are any bakeries out there that home deliver gypsy tart, have searched but no luck as yet.


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