When I was at school many decades ago, my favourite part of school dinners was the butterscotch tart that they’d serve for pudding sometimes. Luckily for me, my mum became a dinner lady and asked the cook for the recipe. She cut down the quantities and played around with it and this was the result.
I have to admit I do cheat and buy a ready made pastry case but have included the full recipe for you. I have to say it’s still as good as I remember.
Ingredients for the pastry
150g plain flour,
75g caster sugar,
75 gram soft butter,
(alternatively get a ready made case/cases for around 90p – life’s too short not to)
Ingredients for the butterscotch filling
160g demerara sugar,
40g plain flour
Method for the pastry
1. Sift 150g plain flour with a pinch salt and 75g caster sugar.
2. Beat a small egg then add with the butter into the flour and sugar
3. Mix til it forms a dough.
3. Leave in a cool place for 1 hour.
4. Roll out pastry and place into greased tin then Blind bake in oven at 180ºC for 10-15 minutes.
Method for butterscotch filling:
1. Slowly melt 160g butter in a pan.
2. Mix in 160g demerara sugar and stir until dissolved.
3. Add the milk and 40g flour a bit at a time and whisk as you go.
4. Turn up the heat and whisk continuously until it thickens and will lightly coat the back of a spoon.
5. Pour into pastry case/cases. Allow to cool then refrigerate overnight (or if you are impatient you can speed it up a bit by putting it in the freezer though it’s not as nice)
I have to say I did enjoy school dinners on the whole, bar the odd exception which was truely awful.
Did you have a favourite pudding from your school days?
Or even a favourite meal?