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
- 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
Gypsy tart is fab, it's a traditional Kentish desert. I had no idea it was so easy to make!
ReplyDeleteThat's amazingly easy! And I have a tin of evaporated milk in my cupboard that I didn't know what to do with. Excellent.
ReplyDeleteI love love love gypsy tart. Luckily for me, the bakery down the road make both small and large of this delicious treat.
ReplyDeleteseriously, I've never even heard of this! I got rubbish rice pudding. Humph.
ReplyDeleteI 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 :)
ReplyDeleteI 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.
ReplyDelete