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-y-thing-on-pastry.
But as it all came together, it did what every school dinners puddings recipes should do. It 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’ve converted it, but I always set my digital scales to imperial for this. It just doesn’t feel right making a school dinners pudding in metric, does 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?
- 170g / 6oz plain flour
- 85g / 3oz butter
(original recipe states 1 ½oz marg, 1 ½oz lard/ shortening)
- 45ml / 1½ fl oz water.
- 285ml / ½ pint milk,
- 85g / 3oz sugar
- 115g / 4oz marg (butter!),
- 60g / 2oz plain flour,
- 5ml / 1tsp vanilla essence.
- 15g / ½oz grated chocolate.
- Make up pastry as normal – new bakers can use the BBC recipe here – then line and grease 8″ flan tin.
- Bake blind for 15 minutes. Gas 5, 185ºC (180º fan)
- Pour half the milk into saucepan, add butter and heat till nearly boiling.
- While you wait, blend the remainder of milk with the flour and beat to a smooth paste.
- Add the flour/milk paste to the hot the milk mixture, quickly 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.