School days recipes

squeaky

I'd think that if you put the different colours into a single bowl you could gently swirl them round until you get the effect that you want.

The basic point is that all these cakes are made pretty much the same way, and all that's different is the presentation method.

Honest

R_smith

Hiya.
The web is flooded with requests, and responses about this... none have worked for me so far.
The pudding at school , we all loved it.
It was a pastry base, with light brown filling (Not sickly , like most recipe's have).
And a dollop of very mild 'cream' on top.
Getting an authentic recipe for this is sumthing of a holy grail.
sorry I dont know if its called butterscoth or gypsy.
but hope u know the one i mean.
i await in anticipation and a watering mouth.
thanks, Russ

ms_london

earwig wrote: »

when i was at school we used to have a pudding i dont know what it was called could be choc tart i will describe it for you there was a pastry on the bottom a choclate filling with a dollop of cream on top dose anyone rember this if so please let me know thanks

Yes I used to have that too - I loved it. A friend never used to eat pudding (I think looking back she was watching her weight as she was slightly bigger than us, but of course at the age we were oblivious! Unless of course she just wasnt a dessert person!), so me and another friend used to take it in turns of eating her pudding. YUmmmmmmmmmmmm.

I was so skinny at school (and I am tall), people used to think I was anorexic - the good old days! :rolleyes: (I am kidding, I know anorexia is a serious issue!). Actually I remember going home to my parents and getting anorexia and dyslexia mixed up telling my parents 'my friends told me I looked dyslexic'. I wondered why my parents had laughed at me! :rotfl:

We were NEVER allowed packed lunches, but always wanted them. Perhaps it was cheaper for our parents if we had dinners??!! Yummm, some of the foods we had were lovely, dont remember hating anything. Love semolina with chocolate buttons or jam. Yummmmm.

Ok, all of this is making me hungry. Not good as I am on a diet! !

pretz_2

hiya destiny star
i think you mean you want to make a marble like cake what you need to do is make a plain sponge mix up the place half ot the mix in another bowl and add one type of food colouring then with the other half add the other colour then pour one bowl into the other bowl and fold very gently to try avoid the colours blending to much as you may end up with a purple cake then cook like u would a plain sponge and that should give you a swirlly type cake hope this helps

buxtonrabbitgreen

have just read this entire thread. I was at school in the 50's and 60's and I too loved the butterscotch tart. We sat at tables of 8 with a server like someone else said. It was good when it was stew day as I was the only one who liked it and used to get loads. We only had chips once a week with the fish and what a treat that was.

Jo_anne_2

I used to love school dinners. My absolute favourite was cheese and rice souffle with chips. I have got the recipe for cheese and rice souffle from my old next door neighbour (who was a dinner lady ) and I still make it from time to time. Yum!

janetmw

R_smith wrote: »

Hiya.
The web is flooded with requests, and responses about this... none have worked for me so far.
The pudding at school , we all loved it.
It was a pastry base, with light brown filling (Not sickly , like most recipe's have).
And a dollop of very mild 'cream' on top.
Getting an authentic recipe for this is sumthing of a holy grail.
sorry I dont know if its called butterscoth or gypsy.
but hope u know the one i mean.
i await in anticipation and a watering mouth.
thanks, Russ

I posted my version of the recipe here:

http://forums.moneysavingexpert.com/showpost.html?p=2162839&postcount=5

The important things are:

1. Use the muscavado dark brown sugar as I believe there is a reaction with the minerals in the sugar and the evap.milk which makes it set.
2. Whisk it until it is very thick and will virtually hold its shape like lightly whipped cream. This can take quite a long time even with an electric whisk.
3. Put the tin of milk in the fridge before using until it is very cold. (I always keep a tin in the fridge) It whisks up quicker.
4. Leave the tart until it is cooled to room temperature before cutting.

Good luck

Janet

nuttywoman

Used to love it at school, has anyone got a recipe how to make it? I remember bananas were in it. Thanks:D

Telute

There's one here http://blogs.manchestereveningnews.co.uk/food/2006/07/beverleys_manchester_tart.html

from the manchester evening news.

Cheapskate

Hi nuttywoman - here's my SIL's recipe, tried & tested - v. yummy!

First make custard according to tin, but make a bit thicker & leave to cool & set slightly.
Shortcrust pastry - she buys Sainsbury's ready-made sweet pastry cases, about 79p each, or make your own pastry & bake blind.
Then spread base with fave red jam - strawberry or raspberry etc.
Slice bananas & put on top of jam.
Pour cooled custard over bananas & top with desiccated (sp?) coconut - SIL adds glace cherries for special occasions!

If successful, might have to make double quantities next time!

Anna x