Gipsy Tart

Gipsy Tart is a traditional pudding from Kent, and either totally beloved, or absolutely hated, by generations of sweet-toothed children...   Not coming from Kent, I was introduced to this sticky confection relatively recently.  Remarkably, I still have a full set of teeth...   The only secret to this tart is, like all great comedy, timing.  You have to whisk the milk and sugar for 15 minutes, otherwise it simply doesn't work.   Also, the milk beats up much better if it has been in the fridge for at least five hours.  I keep a tin in there permanently - you never know!  The quantity below is for at least 10 people.

Gipsy Tart

Gipsy Tart

Pastry:

10oz/275g plain flour

5oz/140g butter

pinch salt

1 egg, beaten, plus a little cold water

Tart:

14oz/400g tin of evaporated milk

12oz/350g muscovado sugar

Preheat the oven to 200deg C.     Make the pastry in a 10” flan tin and bake blind. 

Whisk the evaporated milk and sugar together for 15 minutes.   Pour into the pastry case.  Bake for 10 minutes.   Serve cold, when it will have set.   Resist the temptation to have a second piece!