The Bakinglady 

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!

INGREDIENTS

Pastry

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

Filling

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..... 

Shang-a-lang.....Shang-a-lang.....