An old school recipe today, and one that I loved, Old School Butterscotch Tart. My favourite “afters” at school dinners.
A Classic and Much-Loved School Dinners Pudding
An old school recipe today, and one that I loved, Old School Butterscotch Tart. If this was on the menu for “afters” at school dinners, I always chose it.
I am lucky enough to have gone to several schools (moving every three years due to my father’s job) where the school dinners were excellent, with lots of choice, and well cooked.
These old school dinner recipes have really stood the test of time, I think, and usually offer well-balanced and nutrional meals that were hugely welcome for busy families.
I know that pizza, salads, turkey twizzlers and pasta are the norm now, but I remember good hot meals with plenty of protein and veggies.
Puddings, or afters as we called them, were the treats, and ones we all loved. From steamed/baked puddings with custard to iced tray bake cakes, they were hugely popular.
Today’s recipe for is SO easy to make, and it is still a family favourite. Make it with homemade shortcrust pastry, or a pre-made pastry case for ease, both work equally well.
I have shared both methods in my recipe card, which is printable and is shared below. For an extra butterscotch boost, add some toffee, butterscotch or caramel essence, as I often do.
I have added chocolate vermicelli (or chocolate shavings) as an optional extra, as some school dinners added them and some didn’t – so you can choose.
I hope you enjoy this blast from the past if you make it, and please do let me know in the comments below if it brought back fond (or not so find!) memories, Karen
Cooking Notes and Shortcrust Pastry Recipe
- For homemade shortcrust pastry follow this recipe:
- 340g SR flour (12 ozs)160g butter (6 ozs)cold water (to mix, about 30ml)pinch of salt
- 1. Mix flour and salt in basin, rub in the butter until it resembles fine breadcrumbs.
- 2. Using a knife to cut and stir, mix with cold water to form a stiff dough. Do not over mix, light of hand is best.
- 3. Allow pastry dough to chill and “relax” for 30 minutes, in a fridge or a cool place, cover the bowl or put the pastry in some cling film.
- To BAKE BLIND:
- 1. Pre-heat the oven to 180C/160C Fan/Gas Mark 4 and grease and/or line a 20cm (8″) flan dish or tart tin
- 2. Line the tart tin with the rolled pastry and ease into the tin, before trimming the excess pastry that hangs over the rim.
- 3. Line the pastry case with baking paper and fill with ceramic baking beans, dried beans or dried rice.
- 4. Bake blind for 10 to 15 minutes. Then remove the baking paper and baking beans and cook for a further 5 minutes until the pastry is golden brown. Allow to cool.
- For a really rich filling, use single cream in place of whole milk.
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Old School Butterscotch Tart Recipe
Old School Butterscotch Tart
Yield:
10 slices
Prep Time:
10 minutes
Cook Time:
5 minutes
Additional Time:
1 hour
Total Time:
1 hour 15 minutes
An old school recipe today, and one that I loved, Old School Butterscotch Tart. If this was on the menu for “afters” at school dinners, I always chose it.
I am lucky enough to have gone to several schools (moving every three years due to my father’s job) where the school dinners were excellent, with lots of choice, and well cooked.
These old school dinner recipes have really stood the test of time, I think, and usually offer well-balanced and nutrional meals that were hugely welcome for busy families.
I know that pizza, salads, turkey twizzlers and pasta are the norm now, but I remember good hot meals with plenty of protein and veggies.
Puddings, or afters as we called them, were the treats, and ones we all loved. From steamed/baked puddings with custard to iced tray bake cakes, they were hugely popular.
Today’s recipe for is SO easy to make, and it is still a family favourite. Make it with homemade shortcrust pastry, or a pre-made pastry case for ease, both work equally well.
I have shared both methods in my recipe card, which is printable and is shared below. For an extra butterscotch boost, add some toffee, butterscotch or caramel essence, as I often do.
I have added chocolate vermicelli (or chocolate shavings) as an optional extra, as some school dinners added them and some didn’t – so you can choose.
I hope you enjoy this blast from the past if you make it, and please do let me know in the comments below if it brought back fond (or not so find!) memories, Karen
Ingredients
- 7″ to 8″ (18cm to 20cm) ready-made shortcrust pastry case, OR 8ozs (225g) homemade shortcrust pastry, that has been baked blind – see below
- 100g unsalted butter
- 50ml whole milk
- 100g soft light brown sugar
- 40g sifted plain flour
- 1 teaspoon toffee, caramel or butterscotch essence (OPTIONAL)
- 1 tablespoon chocolate vermicelli or chocolate shavings (OPTIONAL)
Instructions
- Place the butter, milk and sugar into a saucepan and place over a gentle heat, stirring all the time, until the butter has melted and the sugar has dissolved. Add the essence if using.
- Turn the heat up to about medium, and add the sifted flour to the mixtrure, whisking ALL THE TIME to ensure there are no lumps, as it thickens.
- Remove it from the heat and allow to cool slightly for about five minutes, before pouring it into the prepared and baked pastry case. Sprinkle the chocolate vermicelli or chocolate shavings over now, if uisng.
- Place the tart in a cool place, or the fridge, for about 1 hour until the butterscotch has set and is firm.
- Using a sharp knife, cut into slices to serve.
Notes
For homemade shortcrust pastry follow this recipe:
340g SR flour (12 ozs)160g butter (6 ozs)cold water (to mix, about 30ml)pinch of salt
1. Mix flour and salt in basin, rub in the butter until it resembles fine breadcrumbs.
2. Using a knife to cut and stir, mix with cold water to form a stiff dough. Do not over mix, light of hand is best.
3. Allow pastry dough to chill and “relax” for 30 minutes, in a fridge or a cool place, cover the bowl or put the pastry in some cling film.
To BAKE BLIND:
1. Pre-heat the oven to 180C/160C Fan/Gas Mark 4 and grease and/or line a 20cm (8″) flan dish or tart tin
2. Line the tart tin with the rolled pastry and ease into the tin, before trimming the excess pastry that hangs over the rim.
3. Line the pastry case with baking paper and fill with ceramic baking beans, dried beans or dried rice.
4. Bake blind for 10 to 15 minutes. Then remove the baking paper and baking beans and cook for a further 5 minutes until the pastry is golden brown. Allow to cool.
For a really rich filling, use single cream in place of whole milk.
Nutrition Information
Yield 10
Serving Size 1
Amount Per Serving
Calories 236Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 32mgSodium 86mgCarbohydrates 29gFiber 1gSugar 17gProtein 3g
