School Dinners Fudge Tart Recipe

Here we have it, by popular request, the next in the School Dinners Puddings recipe collection. D’you know, I didn’t actually remember this one. Not at all. Thick Fudge Tart? No clue. But then, I obtained the recipe (stolen from the back of an envelope which ‘fell’ out of MIL’s recipe book when she wasn’t looking) for School Dinners Fudge Tart, brought it home and gave it a go.

And as I was standing at the hob, beating away at this creamy coloured mix, it started to thicken… and all of a sudden the synapses fired up. I actually said “yeeeesssssssss!!!” in an excited fashion into the empty kitchen. Because I DO remember it. I do, I do, I DOOOO! Only I didn’t know it as Fudge Tart. I knew it as that yummy-thick-creamy-sweet-vanilla-ey-thing-on-pastry.

But as it all came together, it did what every school dinners puddings recipes should do. Made me feel 9 again, and gave me that warm comfortable happy spot.  *happy*

Serve with thick, creamy school dinners yellow custard, naturally… (or maybe chocolate custard – just switch the pink blancmange mix for a chocolate one).

The recipe is an old one, so it’s in Imperial I’m afraid – you’ll just have to convert yourself if you need to. But then, it wouldn’t feel right making a school dinners pudding in metric, would it? I suppose, if you’re in a hurry a ready made pastry case, or a block of shortcrust pastry would do the job. But… it’s not quite in the spirit of the school dinners canteen, is it?

fudge tart


6 oz plain flour,

1 1/2 oz marg,

1 1/2 oz lard/ shortening (Of course, just 3oz butter would be fine here instead of these two…)

1 1/2 fl oz water.


1/2 pint milk,

3 oz sugar

4 oz marg (butter!),

2 oz plain flour,

1 teaspoon vanilla essence.

1/2 oz grated chocolate.


  • Make up pastry as normal, line and grease 8 inch flan tin.
  • Bake blind for 15 minutes. Gas 5 ,185ºC
  • Pour 1/4 pint of milk into saucepan, add marg/butter and heat till nearly boiling.? Blend the remainder of milk with the flour and beat to a smooth paste.
  • Add to the milk mixture.?Then add the sugar and cook thoroughly (stir and stir and stir) until a thick smooth finish is obtained.
  • Add the vanilla essence and beat through.
  • Pour in pastry case and leave to cool.
  • Decorate with the grated chocolate.

Author: Laura

A 70's child, I’ve been married for a Very Long Time, and appear to have made four children, and collected one large and useless dog along the way. I work, I have four children, I have a dog… ergo, I do not do dusting or ironing. I began LittleStuff back in (gulp) 2004. I like huge mugs of tea. And Coffee. And Cake. And a steaming cone of crispy fresh fluffy chips, smothered in salt and vinegar. #healthyeater When I grow up I am going to be quietly graceful, organised and wear lipstick every day. In the meantime I *may* have a slight butterfly-brain issue.

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  1. I thought it was only my school that did Fudge Tart, did you go to my school or was it every school in the land that was eating this glorious dessert? Thank you so much for the recipe anyway, I shall definitely be making this!!! Cornflake Tart and Jam & Coconut Sponge Squares were also divine at school, but I don’t remember anything called chocolate concrete. We did have cream buns at break time every day though, can you imagine that now? Jamie would not be impressed, probably get the school closed down!!!

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    • Schools fudge tart is lovely so I decided to make one for me and my little brother because I love baking and cooking.?????

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  2. i made this and it turned out great,but there wasnt any taste at all….but i think this was not what we had at school. I think the other one was called butter scotch tart, and it was darker…which i would love to make.

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  3. I used to be a Home Economics teacher and this was the most requested recipe from pupils in their ‘ free choice’ lesson. I got the recipe from our school dinner ladies and you actually need gravy browning and a butter essence which they kindly supplied to me. Weird to make but yes it tasted like a lovely fudge square.

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    • Would the Browning sauce or gravy be substituted for the 3 oz of sugar in the filling and how much Browning sauce would you use?

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      • Sheila you don’t need the gravy browning if you want a darker colour – just use a brown sugar, something like Muscovado. That’ll do the job perfectly.

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  4. Hi, i am a dinner lady i do this dessert on a regular basis if you use brown sugar instead of white it brings out the dark fudge colour & you will beed to use a little more than one spoon of vanilla essence… I would add as required to taste :) hope this helps

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    • Im.a school cook and to make this you need butter essence.

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    • Brilliant tip on the brown sugar, thank you!

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  5. We called this tea leaves and dripping ,because that is what it looked like to young eyes.
    I am here because I lost the recipe and the family are coming to lunch tomorrow and requested it…..
    long live fudge tart !!!

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    • Oh. Now you mention it, it DOES look like dripping. Ugh. Thanks for that…

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  6. ive been looing for this recipe for to many years and found it by chace cant thank you enough

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  7. I made this last week it was amazing

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    • We used to have Gypsy tart which is more of a caramel filling – found a recipe in a tesco leaflet then lost it again. Can anyone come up with that recipe?

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      • Pauline there’s a recipe here (I’ve never tried it)
        It uses evaporated milk and soft brown sugar – growing up, my mother used to boil a can of condensed milk for hours to make caramel, put that in a pastry case and called it gypsy tart (I don’t remember it at school). I use the condensed milk method for making banoffee now!

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  8. Can you freeze fudge tart?

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    • I don’t know for sure, I’ve never tried… but I’d be inclined to say yes; I can’t imagine there’s anything in the fudge that would separate on freezing.

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