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Prep Time: 5 Minutes Cook Time: 3 Minutes |
Ready In: 8 Minutes Servings: 8 |
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This is a slightly different take on gypsy tart that we used to get for school dinner desert when I was a child. the top may crack in which case covering the top with sliced apple not only covers the cracks but gets somer fruit into the sweet-toothed small people in your life.Make in conjunction with family fun cheesecake and windfall cake for a special high tea.Its what Sunday afternoons were made for. Ingredients:
250 g digestive biscuits |
100 g butter |
1 (210 g) can evaporated milk |
1/2 lb good brown sugar |
Directions:
1. Put biscuits in a food bag and secure open end.Bash bag with rolling pin until you have crumbs.
2. Melt the butter.
3. Mix the biscuit crumbs and butter together in a bowl and then transfer to a loosebottomed 8 inch cake tin.
4. Whisk the tinned milk and sugar until light and fluffy and pour over the prepared biscuit base.
5. Bake in the centre of a preheated oven set at gas mark 7 for 2-3 minutes.
6. Decorate with apple if required.
7. Enjoy.
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