Gypsy Tart - The Official Kent County Council School Dinners Recipe

Unless we say otherwise we have not tested this recipe. But we'd love to hear if you do.

A school pudding favourite of pastry tart with a sweet toffee filling. In deference to the health police it is now served with fresh apple slices.

Serves 8-12

400g evaporated milk (1 tin)

400g soft dark brown sugar

Pastry:

300g flour

150g margarine

Cox apple ¼ per person

Preheat the oven to 180ºc gas mark 4.

Place the evaporated milk in the fridge at least 2 days before you require it.

Place the milk in the mixing bowl and whisk until thick gradually add the sugar and whisk until creamy and light in colour about 10-15 minutes.

Make the pastry and line the flan tin.

Prick the bottom and bake blind in the oven for about 15 minutes.

Pour the milk mixture into the case

Place in the oven for 2-3 minutes. The top should be sticky.

Remove and allow to cool before serving.

Serve with cored and sliced apples, and force schoolchildren to eat them.