Filling
¼ pint of milk
2 ½ oz margarine
1 ½ soft brown sugar
1 oz plain flour
3 dessert spoons of Golden syrup
2 caps of vanilla essence/flavouring to taste
Method
In one pan heat the milk slowly but do not boil.
In another pan melt the margarine and sugar.
Once melted add the flour and mix well.
Once the milk is hot whisk the milk into the marg/flour mixture. Keep whisking to avoid lumps and mix until thickens and reaches boiling point.
Keep stirring all the time and cook for about 5-7 minutes.
Then add the golden syrup and vanilla essence and whisk well.
Once it tastes like toffee/butterscotch remove off the heat.
Pour into the pastry case and allow to cool. Sprinkle some chocolate flakes over the top and once chilled serve – yum..
- Just like school pudding!!! (some may remember this will a swirl of cream on top too!)Top tip - heat a metal dessert spoon first before adding the golden syrup it will help when getting it out of of the tin and will come off your spoon so much easier!!!
i have been hunting for this old school pudding for years.. after trying to attempt it
ReplyDeletefor the first time today....lets just say it went wrong.... i happened accross yr site and told my husband... so tonight we tried again this time success!!!! it is cooling as i type.. but i don't think we put enough syrup into the mixture... but i will let you know the outcome tomorrow evening.... many many thanks for putting it on
kind regards sara shaw (doncaster)
oh please come back to this blog! we need more! more for the love of god!
ReplyDelete1 and half of what brown sugar?
ReplyDeleteOz
Deletethank you SO much for this!! amazing. I don't know if you remember the cornflake tart pudding? it was pastry with jam then cornflakes in a syrup. Can i request this please!
ReplyDeletehi is that shortcrust pastry
ReplyDeletemy fav pudding at school yum yum xx
How much brown sugar?
ReplyDeleteI too have been searching for years for this recipe,typical i find it now i have gone sugar free��maybe i will have to try it anyway.
ReplyDeleteI think its 2 1/2 oz of soft brown sugar.
ReplyDeleteIts short crust pastry, i had to look for another recipe to find this out.
Mum used to make banana butterscotch and it looked like this.A set butterscotch topping.is this topping the same as butterscotch?
ReplyDeleteThis was also called Gypsy Tart
ReplyDeleteGypsy tart is very different to this. It is made with evap and brown sugar.
DeleteWe used to have a sort of crumbly shortbread biscuity kind of pudding, only it had a thin layer of lemon curd in the middle...does anyone else remember that?:)
ReplyDeleteI remember this I cant remember the name of it though I would love to make this 😍
DeleteLemon lovecake, there is a recipe on this site. Yummy
DeleteTry this one:)
ReplyDeleteManchester Tart.
Take a 7 inch pie dish, or even better a 7 x 10 inch tart tray, line with greaseproof paper and blind bake a sweet pastry case.
When cool, spread the base with Strawberry jam or something similar, (not too thick though). Then pour in cooled vanilla custard to the top. Sprinkle with desiccated coconut and pop into the fridge to set. Delicious!