BUTTERSCOTCH TART

Never forgotten. I got the recipe from a school dinner lady 20 years ago, alas, l moved house and haven't found it yet. But from memory it was something like:

Make a roux (cook flour and butter in pan, plain l think).

Add a few squares chocolate for caramel colour, sweeten with sugar, and the most important bit is a few drops of butterscotch essence (not easy to come across).

Thin down the roux mixture with milk until it resembles caramel consistency.

Spread into ready cooked pastry case and cool.

I've done this recipe lots in the past and this is the genuine school pud. Sorry l can't be precise with the quantities, but well worth having ago. Let me know how you get on. good luck

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Editor's note:

Butterscotch Flavor (click here for purchase info)