The Bakinglady 

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RECIPE- Butterscotch tart

Posted by bakinglady on October 18, 2009 at 8:45 AM

When I was at school in the 70's and early 80's the best part of my day was the lunchtime bell heralding lumpy grey mashed potato and neon yellow custard with a thick 'sharpei puppy' skin on the top.... Absolute heaven! I adored staying for school dinners, they were a wonderful alternative to the extremely smelly, soggy pilchard and vinegar sandwiches that my mum would stuff into a plastic Tupperware box whenever I was on packed lunches, and the epitomy of good school dinner food was the butterscotch tart served cold with a big dollop of hot custard on the top (complete with skin) to melt the toffee. The two together, hot and cold were magical and I always went back for seconds or thirds if there was any left, a rare occurance!

This isn't a 'flash' pud, its a cold winters day, feet up on the sofa after a roast beef dinner with all the trimmings sort of pudding when you dream of that boy in the sixth form, the one that all the girls fancied, Gary-wats-his-name or Les McKewan of the Bay City Rollers..... Aah!!!!! Oh and dont forget the jug of custard, served with a ladle if you want true authenticity. Enjoy!




125g plain flour, sifted

125g self-raising flour, sifted

125g stork margarine for pastry, or if you want to be truely authentic 1/2 margarine and 1/2 lard! 

cold water to bind

Good pinch salt and sugar



170g butter

170g soft brown sugar

35g plain flour

100ml milk


Preheat oven to 200c

Place the sifted flours, sugar, salt and margarine into a large bowl and rub with your fingertips until the mixture resembles fine breadcrumbs, add  water and mix with a fork until the mixture forms a firm dough.

Roll the pastry out to fit a 12" x 8" tin, trim and crimp the edges then prick the base, line with silicone or baking paper and fill with baking beans ( I am still using risotto rice) , bake blind in the preheated oven for 15 minutes, then remove the beans and paper and continue cooking for 5-10 minutes until completely cooked and light golden brown, leave to cool whilst you make the filling.

Place the butter and 3/4's of the milk into a medium sized saucepan and heat gently until the butter has melted, bring to the boil.

Tip in all the sugar and stir gently, place back on the heat.

mix the remaining milk and plain flour together in a small jug until you have a smooth lump free paste

then pour on the hot sugared milk, stirring really well.

Return to the pan, bring back to the boil, then reduce the heat and simmer gently for 3 minutes.

Beat for 2-3 minutes until the mixture goes a little lighter in colour and grainy in texture.

Pour into the baked pastry case and refrigerate until completely cold.

Now get out your best gym knickers, the biggest spoon you can find, lock the doors and stick the Bay City Rollers on the CD player cos this pud is going to take you back baby..... 



Categories: Just like Grandma used to make, Pies, pastry, Tarts and Tartlets, Puddings and desserts

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Reply Emma
3:17 PM on September 27, 2013 
After visiting my in-laws for a birthday meal, we got talking about various puddings and deserts, which led to 'Old-Skool' puddings and deserts! My mother-in-law mentioned how she absolutely loved the school butterscotch tart! I said I would try to find it and make it for her, but she said she thought it was highly unlikely I would find it as it is so old now! Well, as I always do...I began to research (I had every faith I would find it, or something very similar) and low-and-behold, within less than a minute I had found this very recipe! To my delight, it looked exactly how she had explained it; and it even said 1970's! I have today made it :D The first attempt at the pastry (really wanting to make my own to keep it authentic) went totally to pot! I realised where I had gone wrong - I never crumbled the mixture in my hands to form breadcrumbs, prior to rolling it out! Anyway, I re-made it and "Voilà!". I would have kept it truly authentic and used part lard, but with her being a veggie, I think that would have been cruel :P It did not taste as butterscotch-eee as I expected, but after a second taster I found it had more of a richer butterscotch that me or just the way it is? Anyway, it definitely tastes of butterscotch! "Thank you" so much for this recipe...I hope it tastes as good as it looks, we will see tomorrow! :)
Reply gayner lawrence
5:04 AM on January 11, 2019 
can i use ready made shortcrust pastry if that is what it is made with
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Reply Andrew Martin Mckenna
1:48 PM on December 24, 2020 
Do you know which brand of butterscotch essence was used in the pudding? I used to lik this at school
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