This desserts ingredients sound a little simple and odd, but it is surprisingly lovely and SO fast to make it’s amazing. Originating in Kent, apparently during the early part of the 20th century a lady regularly saw to undernourished gypsy children playing in the fields next to her house. One day she decided to feed them dessert but had nothing more than a pie crust, evaporated milk and brown sugar. She made the sweet tart and henceforth the tart has been a kentish tradition, and part of many school dinners in the 1960’s – 1980’s.
- 1 tin evaporated milk 400g (14oz)
- 10 oz (1 1/2 c) muscovado sugar (an unrefined brown sugar with a strong molasses flavor- or use dark brown)
- 1 25cm (10 in) pre-cooked shortcrust pastry case or one of your own
- (recipe here)
Preheat the oven to 200ºC (400ºF) and lightly grease pie tin.
Whisk togeather the sugar & milk for about 10 minutes until light and fluffy. Pour into case and bake for 10 minutes. Remove from oven and leave to cool- it needs to cool completely to set. Serve on its own or with clotted cream. Easy!