Skip to comments.Bake this and you'll recapture your youth and annoy a food fascist
Posted on 09/20/2012 10:20:14 AM PDT by sussex
Who would have guessed that, with just a tin of evaporated milk, twelves ounces of muscovada sugar and a bit of shortcrust pastry you would be able to transport yourself a few decades back to those days in school when you had no greater concern than working out some excuse for not doing the maths homework and/or worrying about your spots.
(Excerpt) Read more at theagedp.com ...
Looks like flan, regularly available in Indian (as in India, not as in injuns and Woo-Woo-Woo) and Mexican restaurants for dessert. Good stuff. Have some coffee with it!
Food porn . . . Yum!
Wow, I’m definitely going to make this. I remember it from school in the 70s.
The aged p dot com?
We just overloaded their servers
Have never heard of, and we never had gypsy tart. However, the lunch ladies at our school made the best peanut butter something I have ever eaten. Was kind of like Marie Callendar’s Peanut Butter Pie that they discontinued. Without the crust. Brings back fond memories.
The Aged P. is borrowed from a Dickens’ story (I can’t remember which one). It was the nickname a rather long suffering fellow used for his dad, His “aged Parent”.
I think this same young man was the one who used to bemoan that all he owned was “portable property”, no real estate I guess.
I remember that character very well, I very much related to his angst and have thought of him often over the years.
Now, how accurate I am in my memories, that may be a different story! So, if I’m wrong, don’t scold me!
Huh? I’m over thirty and never heard of a gypsy tart. Never heard of muscovada sugar, either.
Never heard of this gypsy tart either, never had it. But the post evokes memories of sweetened condensed milk, simmered for ? 2 hours in a pan of water. Chill, open, caramel heaven!
The best food we had in school lunches was a macaroni salad, that had hard boiled eggs, green olive slices, and chunks of cheese in it. YUM
I am well over thirty, and never heard of gypsy tart or muscovada sugar. Suspect this is British.
Turns out that it is “very dark” brown sugar - moist with a high molasses content. You might be able to get by with Dark Brown cane sugar.
Definitely appears to be British, since they refer to a can as a ‘tin’ and also calling the crust ‘shortcrust pastry’.
Lifehacker had an article on doing that in a crockpot
I’d rather have the ice cream sandwiches that we could buy after our lunch for a quarter.
The Dickens story you are trying to recall is _Great Expectations_. The character is “Wemmick”, Mr. Jaggers’s legal clark in London. What a superb story it was!
Top it with bacon and you’ve got something!
Have you ever had it? When I was a child, my mom would make it and then chill it, open both ends of the can and push it out, serve a slice cut off with milk on it. That is how my son likes it. I have not made any in several years. We never used it in any recipes, just ate it plain or with milk on it. It would be great to spread on apple slices.
An even easier, safer version invented by a chef——pour the condensed milk in a Mason canning jar.
Place the jar in boiling water-—boil away til the condensed milk turns to caramel.
MARIE CALLENDER’S PEANUT BUTTER PIE
NOTE Use p/butter, cr/cheese and cool whip at room temp. Do not use fat free; pie won’t set.
METHOD Mix smooth ½ c p/butter, 3 oz Cr/cheese. Blend in cup conf, tea ea vanilla, Instant coffee. Fold in 8 oz Cool Whip.
Chill/set in 9” graham crust.
I have been making my own peanut butter pies ever since Marie Callendar’s discontinued them. Actually got the recipe off the net and tastes just like their pie. There are a ton of sites with copycat recipes.
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