Recipe: gypsy tart

Serves 8-12


400g evaporated milk (1 tin)

400g soft dark brown sugar


300g flour

150g margarine

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1 Preheat the oven to 180c gas mark 4

2 Place the evaporated milk in the fridge at least 2 days before you require it

3 Place the milk in the mixing bowl and whisk until thick gradually add the sugar and whisk until creamy and light in colour about 10-15 minutes

4 Make the pastry and line the flan tin

5 Prick the bottom and bake blind in the oven for about 15 minutes

6 Pour the milk mixture into the case

7 Place in the oven for 2-3 minutes. The top should be sticky

8 Remove and allow to cool before serving

9 Serve with cored and sliced apples