“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.” ― Julia Child

Thursday, April 22, 2010

Name This Food! results

What was the Name This Food! food?

Gypsy Tart

A gypsy tart is a type of pie made with evaporated milk, muscovado sugar (though some varieties include light brown sugar), and pie crust. The tart is extremely sweet and is, for many people, associated with school dinners.
Although most will know the version of gypsy tart made with evaporated milk, it can also be made with condensed milk in place of evaporated milk. This makes a firmer and even sweeter tart, with a darker colour.
Originating in Kent, the story behind this pie is that during the early part of the 20th century a lady regularly saw undernourished gypsy children playing in the fields next to her house. One day she decided to feed them 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, present in many Kentish bakeries and of course, a regular on school dinner menus during the 60's, 70's and 80's. And it's hella good.

Here's what you need:

1 400g (14oz) Tin of Evaporated Milk

340g (12oz) Dark Muscovado Sugar (sometimes known as Barbados sugar or moist sugar, muscovado is very dark brown and slightly coarser and stickier than most brown sugars. Unlike most other brown sugars, which are made by adding molasses to refined white sugar, muscovado takes its flavor and color from its source, sugarcane juice. It offers good resistance to high temperatures and has a reasonably long shelf life. It is commonly used in baking recipes and making whiskey). The phot at right shows the difference between Muscovado (L) and normal brown sugar (R).

1 10inch Pre-baked shortcrust pastry case

Pre-heat oven to 200°C: 400°F: Gas 6.
Whisk evaporated milk and sugar together for approximately 10 minutesuntil light and fluffy and coffee coloured.

Pour the mix into the pastry case.
Bake for 10 minutes.
The surface will appear slightly sticky but will set completely when left to cool.
Serve cold.

Serves 6

As usual, my mother and sister both knew the answer but declined to comment as they feel that this is becoming a one-horse race (well, two-horses, but you know what I mean).

So... what's the Name This Food! food item this week?

Come on, you know it!

UPDATE: Wow! Mere hours after this was originally posted, my old school friend Sarah correctly guessed the new Name This Food! food was Bubble & Squeak (see comments below). Well, in an upcoming post I will tell you all about Bubble & Squeak, but hey, well done Sarah! See? If you'd gone to Lanzarote you likely wouldn't have seen this! But hey - the thrill of being correct probably doesn't even come close to meeting Meat Loaf in person like you did the other day, does it?

OK.... new Name This Food! food coming up.

Name This Food!


  1. I absolutely love Gypsy Tart.... do you remember Jeff, we used to get it for pudding sometimes at school with half an apple afterwards to clean the sugar off our teeth?!

    And your mystery food today looks rather like Bubble & Squeak...... the best bit about Boxing Day lunch! Cold meat, Bubble & Squeak and pickles..... drooooool!

    Sarah Ealding-Williams xx

  2. Never had this before. I like the concept. It's very simple and I can just imagine how beautiful the texture must be - creamy and sweet. Really that's all you need in a dessert sometimes.

  3. Well, that looks like Eve's Pudding, a delicious dessert that has cooked apples and a lovely sponge topping. Scrummy!


Come on and chew the fat!


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