Today I want to share with you a vintage recipe for an easy butterscotch tart that came straight from the kitchens that made our old school dinners.
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 I have included the full recipe for you if you prefer to make your own. 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)
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.
Ingredients for the butterscotch filling:
160g demerara sugar
40g plain flour
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 it to cool, then refrigerate overnight (or if you are impatient you can speed it up a bit by putting it in the freezer although it’s not as nice).
I have to say I did enjoy school dinners on the whole, bar the odd exception.
Did you have a favourite pudding from your school days?
Or even a favourite meal?