The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Magic Menu
Really English?
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...

Search more than 5,000 pages of Foods of England...

Gypsy Tart

Pastries - Sweet Open Pies

or Kentish Gypsy Tart

Evaporated milk whisked with dark Muscovado sugar, poured into pastry case and baked until semi-set. Particularly associated with school dinners in Kent during the 1960's and 70's.

Spotted in Broadstairs by Alex Bray...

The original source of this receipt isn't known. Can you help?

1 14oz tin evaporated milk
10 oz Muscovado sugar
10 inch pre cooked shortcrust pastry case

Whisk together the sugar & milk for about 10-15mins until light & fluffy. Pour into case & bake for 10 minutes at 200C.

Jo Brand's 'Look Back in Hunger' of 2009 has; "Gypsy tart was sublime. It was a kind of sticky, light-brown goo in a pastry case, and I have often searched for the recipe in order to recreate it. I think it was made out of brown sugar and condensed milk which had been boiled and reduced down until it became almost solid. I have done some rather meagre research on whether other people I know had gypsy tart at school and although I've come across a handful, it seems it was only served to children who went to school in Kent. You could feel your arteries clogging up while you were eating it.

Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018