School puds?!
School puds?
whre can i get a recipe for butterscotch tart. mmmmmmmmmmm
Answers:
Butterscotch Tart Recipe
At last the school kitchen has revealed the secret of Study School butterscotch tart !!
250g butter or spread (half & half recommended)
500g brown sugar
1/3pt milk
1kg pastry
2 heaped tbsp flour
Pre-cook the pastry.
Melt butter/spread on a low heat.
Add the milk and sugar stirring until dissolved.
Whisk in the flour.
As soon as the mixture thickens reduce the heat.
Pour onto the pastry and allow to cool.
For the Pastry
2 cups white flour
4 ounces cold butter
2 tablespoons powdered sugar
1 egg yolk
1 tablespoon ice water
Sift the flour into a large bowl and add the butter.
With your fingers rub the butter and flour together until mixture is fine and crumbly.
Stir in sugar.
Add the yolk and ice water.
Mix to a soft dough and press into a ball.
Roll pastry between two sheets of plastic wrap.
Remove plastic and line the bottom and sides of flan pan with pastry.
Trim edges.
Cover with plastic wrap and place in fridge to chill for 20 minutes.
Cut a piece of parchment paper and line bottom of pastry.
Fill with pie weights, beans or rice.
Bake for 35 minutes.
Remove from oven, discard paper and the beans or rice if using.
Set flan pan aside.
http://www.newenglandrecipes.com/dessert...
Enjoy"!
This will serve 16!
Pastry cases (baked blind) 1
Dried milk 50grms
Water 250mls
Margarine 400grms
Demerara sugar 250grms
Soft moist sugar 250grms
Plain flour 250grms
Nuts for decorating
1. Melt margarine in a double boiler
2. Add flour and mix well
3. Add sugar and dried milk
4. Mix well
5. Add liquid and stir until smooth
6. Cook out for at least 30 mins.
7. Spread in case and allow to set. Decorate with chopped nuts.
I'm a teacher and I just had to get the recipe from cookie!!!
Try the following
Bramble and butterscotch crumble tart
For the pastry:
50g/2oz golden caster sugar
75g/3oz ground almonds
150g/5oz plain flour, sifted
110 g/4oz butter, diced
1 large free-range egg
For the filling:
1 heaped tbsp semolina
750g/1lb 10oz brambles/blackberries
250g/9oz dulce de leche (Argentinean caramel spread) OR 1 large can of condensed milk boiled (unopened) for 2-3 hours (keep checking the water level)
For the crumble:
75g/3oz plain flour, sifted
50g/2oz medium oatmeal
75g/3oz golden granulated sugar
75g/3oz butter, diced
For the Drambuie Brambles:
450g/1lb brambles/blackberries
good slug of Drambuie
sugar to taste
Method
1. Make the pastry in the usual way: either by hand or in a food processor by processing the sugar, almonds, flour and butter together then adding the egg.
2. Once amalgamated, combine in your hands, wrap in clingfilm and chill well. (The pastry is softish.) Then roll out to fit a deep 23cm/9" loose-bottom, buttered flan tin. Prick the base and chill again - for at least 3 hours - preferably overnight.
3. Sprinkle the semolina over the pastry then scatter over the brambles. Warm the dulce de leche or caramel and spoon over the berries.
4. Make the crumble topping by mixing the flour, oatmeal and sugar and rub in the butter. Sprinkle over the berries and press down very lightly. Bake at 200C/400F/Gas 6 for 15 minutes then reduce to 180C/350F/Gas 4 for 25 minutes until golden brown. Leave until barely warm before carefully decanting to a plate.
5. Poach the brambles in the Drambuie, adding sugar to taste. Poach very briefly, only 3-5 minutes, so the berries are still firm. Serve warm - not hot - with the tart and some thick cream.
or 1/2lb shortcrust pastry
3oz demerara sugar
3oz margarine
3/4oz plain flour
1/2oz dried milk made up with a little water to make a runny paste
Bake pastry blind in tin. In saucepan melt margarine over low heat, add sugar, stir, add milk paste and sieve in flour. This doesn't appear to be any precise art: cook for about 5 mins until it thickens, looks right and, most of all, tastes right!! Pour into the pastry case and leave to cool