I kept thinking about this caramel pudding which was served up on rare occasions at school in the mid-70s and decided to give it a go while I was listening to Nurse with Wound and Jeremy Deller's Acid Brass Mix of What Time is Love. I used a tin of light condensed milk for this version to try to keep the sweetness down a little - a helping of creme fraiche will help balance the sugar. It was pretty straight forward to make as follows:Ingredients:
500g shortcrust pastry
x1 410g tin of light evaporated milk
350g dark muscovado sugar
creme fraiche to serve
Method: Grease and line a baking tin with shortcrust pastry. Blind bake the shortcrust pastry at 200 degrees /gas mark 6. Use electric hand whisk to mix evaporated milk and muscovado sugar together for a good 15 mins to ensure a light texture. Pour mix into case and bake for 10 - 15 mins at 200 degrees/gas mark 6. Cool at room temperature and serve with creme fraiche.
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