General Chat

A little off topic, but still to do with school dinners,

Does anyone have the recipe for cheese pie? It was a staple every Friday at our school. We sat 8 to a table, and lucky for me no one else liked it! It was a fair trade as far as I was concerned, pie for boiled potato :)

The pie was not like quiche, and was on a short crust pastry.

Deb

Oooh1 Lots of replies, thanks ladies (I assume Chris is one)!

I've not had a reply yet so I'm not sure whether it is Gypsy tart. I'm sure I never had it so it is purely described as caramel cake by the guy. I'll be trying the recipes out they sound interesting. I have to say that I prefer Sticky toffee pudding myself.

This is a "caramel pudding cake", I remember from the 1970's & '80's, the recipe originated in the 1800's.
Hopefully, it will work for you. My family love it.

INGREDIENTS
1/2 cup butter, softened
1/2 cup sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup raisins

1 cup packed brown sugar
2 cups cold water

DIRECTIONS
In a small mixing bowl, cream butter and sugar until light and fluffy. Combine the flour, baking powder and salt; add to creamed mixture with milk. Stir until smooth. Stir in raisins.
Spread in a greased 8-in. square baking pan. Combine brown sugar and cold water; pour over batter. Bake at 350 degrees F for 40 minutes or until golden brown. Serve warm.

gary rhodes has one in his books - gypsy tart

This question has been asked before and here was the recipe given then:-

February 2008 15:20

8 oz Shortcrust pastry
1x14oz tin evaporated milk
12oz dark muscovado sugar
Line a flan tin with the pastry bake blind then cool

Whisk evap with sugar for 10 mins until light and fluffy should be coffee coloured. Pour mix into pastry case bake 10 mins until set. Leave to cool serve cold.

Gas 6


Dee
x

Just to add that it was ♣Linda McD♣ who posted it last Feb (credit where credits due, lol)

right Ok my guess is that it would be a pint of milk .but we use tinned or powder which tends to be creamier .use dark brown sug .it wont be much of the mar and sug probably about 100grammes but it wont ruin just be too sweet or not sweet enough .vanilla essence would give it kick too

My gypsy tart idea was probably it then.

Couple of recipes on those links I put earlier.

Sue
x

Maz,

Thanks for that! A bloke asked me, so he probably meant a tart, as anything sweet tends to be a "cake". :0)

the caramel tart was milk, marg, brown sug melted together and thickened with cornflour and poured in to a pastry case .but i have no quantities here as all my books are at work
i dont remember a cake .we do a sticky toffee pudding

Sue and Rosalyn,

Thanks for the replies. I've no idea which pud it was, it was just mentioned in passing and although I've Googled I found nothing. Knowing the budget for school meals, I don't think that it would be expensive to produce. I'll try the links.

Louise

Would it be the one that you boil a tin of condensed milk , for 2 hours, still in tin in water, and it turns to caramel -can be used for banofee pie too, Ros xx

There was something known rather optimistically as Gypsy Cream or Gypsy Tart

I wonder if that's it?

http://www.champdogsforum.co.uk/board/topic/61911.html

http://www.hub-uk.com/tallyrecip02/recipe0090.htm

Sue

A friend wants a recipe for a caramel cake that was served with custard as a pud at school dinner in the 1970's/80's. I wondered whether there's anyone that knows what it was. I never tasted it so I'm no help.
Thanks.

Louise