Believer1985
Junior Member
:salam2:
This simple pudding was my absolute favourite at school. Everyone loved it and even now when I take a bite (or a lick!) I am transported back to my school days in the canteen, savouring every moment of this delicious dessert.
I want to share the recipe with you all. It's delicious at any time, including Iftari!
What you'll need
For the pastry:
1 whole egg
150g caster sugar
1 pinch salt
For the filling:
180ml milk
380g plain flour
370g softened butter
320g demerera sugar
TIP: If you need a quick fix, you can buy sweet pastry cases at most supermarkets, so you only have to make the filling at home.
Preparation method
Prep:20 mins | Cook:10 mins | Extra time:30 mins, cooling
1. For the pastry: Sift 300g flour with salt and 150g Caster Sugar.
2. Add beaten egg and butter and mix to a dough. You may need to add a very small amount of water. Leave in a cool place for 1 hour. Alternatively, if you’re in a rush you can put it in the freezer for 10 minutes.
3. After cooling roll out pastry and place into 2 greased tins. Loose based ones are good.
4. Blind bake in oven at 180ºC (350ºF/Gas Mark 4) for 10-15 minutes.
5. For Butterscotch filling: Melt 320g butter in a pan over a low heat.
6. Mix in 320g Demerera sugar and stir until dissolved.
7. Slowly add the milk and 80g flour, whisking as you do so until smooth.
8. Heat mixture, whisking continuously until butterscotch coats the back of a spoon.
9. Pour into pastry cases. Allow to cool then refrigerate until: 1) It’s time to share with your loved ones or 2) Your willpower disappears and you hide in the cupboard under the stairs to eat it all by yourself.
This simple pudding was my absolute favourite at school. Everyone loved it and even now when I take a bite (or a lick!) I am transported back to my school days in the canteen, savouring every moment of this delicious dessert.
I want to share the recipe with you all. It's delicious at any time, including Iftari!
What you'll need
For the pastry:
1 whole egg
150g caster sugar
1 pinch salt
For the filling:
180ml milk
380g plain flour
370g softened butter
320g demerera sugar
TIP: If you need a quick fix, you can buy sweet pastry cases at most supermarkets, so you only have to make the filling at home.
Preparation method
Prep:20 mins | Cook:10 mins | Extra time:30 mins, cooling
1. For the pastry: Sift 300g flour with salt and 150g Caster Sugar.
2. Add beaten egg and butter and mix to a dough. You may need to add a very small amount of water. Leave in a cool place for 1 hour. Alternatively, if you’re in a rush you can put it in the freezer for 10 minutes.
3. After cooling roll out pastry and place into 2 greased tins. Loose based ones are good.
4. Blind bake in oven at 180ºC (350ºF/Gas Mark 4) for 10-15 minutes.
5. For Butterscotch filling: Melt 320g butter in a pan over a low heat.
6. Mix in 320g Demerera sugar and stir until dissolved.
7. Slowly add the milk and 80g flour, whisking as you do so until smooth.
8. Heat mixture, whisking continuously until butterscotch coats the back of a spoon.
9. Pour into pastry cases. Allow to cool then refrigerate until: 1) It’s time to share with your loved ones or 2) Your willpower disappears and you hide in the cupboard under the stairs to eat it all by yourself.
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