Gypsy Tart

Delicious muscovado sugar makes this recipe a real treat!

Okay, so whilst the name might be a little, er, risque, this delicious pud is a classic. Maybe it’s the melt-in-the-mouth pastry, or the dark twist of the muscovado sugar – either way, it’s easy to make and looks pretty impressive, too.

You will need:

  • 400g tin of evaporated milk
  • 250g muscovado sugar
  • pre-cooked shortcrust pastry case, measuring around 10in (either buy or make yourself)
  • optional cream to serve
  1. Heat your oven to 200°c (400f).
  2. Put the sugar into a bowl and stir in the evaporated milk. Stir for around 10-15 minutes: the mixture should begin to thicken (and it will smell amazing – but no tasting til it’s cooked!)
  3. Place in the oven for 10-15 minutes, making sure that the case doesn’t burn; don’t keep opening the oven door, however, as this may make the milk-sugar mix sink.
  4. Leave to cool.
  5. Serve, with cream and a smug/serene smile to amazed friends, family, etc.


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