Fudge Tart - Super Secret Official School Recipe

Now I have to be honest, I don't remember ever eating this at school. I did spend some of my school years in Norway so I don't know if that was the fudge tart window, but I missed it. I was asked by a friend recently to make them one as I love a bit of baking but I really didn't know where to start. There's lots of recipes on the internet so I tried some and all failed. Then I remembered I knew someone who worked in a school so I asked them and they sent me the official recipe. Now I can't say where I got this from as it feels like it's a super secret recipe that shouldn't be shared, but I am of course going to share it anyway but not give away my source. 

I will admit that I bought the pastry, I can make all kinds of pastry easily apart from shortcrust. No idea why, I'm just a bit rubbish at it and if Mary Berry buys hers, then I'm gonna be doing that too, thanks. This is the only element that needs baking, the rest is just on the hob, whisking and setting so it's really easy. The whisking part takes a long time so it's best if you have a stand mixer but if you don't just prepare to stand there for 10-15 minutes.

Let's get into it. 

Now this says it makes 20 school portions, I just used a tart dish and another time I used a medium baking tray with sides about an inch high and that worked fine. But you could always make double the mix and freeze it for a quick dessert. 

This is the tart in a baking tray compared to an official tart dish

Ingredients:

• Pack of shortcrust pastry or make some if you're fancy.
• 40g semi-skimmed milk powder, this was very important apparently and to not use standard milk. I found this in the long life milk aisle and was really cheap and will also be a good back up as we're always running out of milk. 
• 500ml water.
• 200g butter, it did say margarine but I just couldn't do it... I'm a butter all the way girl.
• 100g plain flour.
• 150g caster sugar.
• 10ml vanilla extract.
• 1 square chocolate for grating. 

Method:

1. Line the dish/baking tray with the pastry and crimp edges, I used baking paper for the baking tray but not for the tart dish. Prick all over with a fork and bake blind in the oven at gas mark 4/180°c degrees/350f until golden. Leave to cool.
2. Reconstitute the milk powder with some of the water, I used about half and heat it in a saucepan with the butter until almost boiling. 
3. Add the flour to the rest of the water and milk until thick and smooth. 
4. Add the sugar to the milk and butter and dissolve.
5. Now add the flour mix slowly whilst whisking continuously. You want it to be almost spreadable before setting.
6. Flavour with the vanilla extract. 
7. Pour this mix into your mixing bowl and whisk on a high speed until cool. This took as I said about 10-15minutes as I had a glass bowl it took a while for the bowl to cool completely. 
8. This will get thick and delicious quite quickly so it will be hard to not pour this directly into your mouth. 
   
   
9. Chuck the mix into your cooled pastry and smooth out with a silicon spatula. 
10. Grate the chocolate over the top and chill for 30 minutes. 
11. Devour and go back to childhood. 

look at it... 

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Cooking in Quarantine - Hot Cross Bun and Butter Pudding

So we all know what's going on in the world at the moment with COVID-19 so I'm not going to go over it, there's enough on the news channels so we don't need it on my blog. Stuck indoors with a lot of time on our hands I thought I would start to publish some of the recipes I've been showcasing recently on my Instagram stories and grid with the hashtag #QuaranDineWithMe.

 It's going to probably be mostly baking focused if I'm honest with what I post on here, I think we all need it. I've recently dropped a few baked bits off with family who we can't see for obvious reasons and I think I will continue this to spread the love, you know?

This first recipe I'm going to start off with is my recipe for Hot Cross Bun and Butter Pudding, a seasonal take on the classic Bread and Butter pudding. There's also loads of hot cross buns in the shops still and lots reduced in price, so why not? You can of course make your own hot cross buns, but I need to ration my flour for other baking so decided to just buy some in on this occasion. Tell no one. Even though I just told you.

Ingredients:
2tbsp salted butter (I know it's usually unsalted but I just think it works)
2 cups whole milk
1tsp vanilla extract or vanilla sugar if you're Scandinavian
1/2 cup caster sugar
pinch of salt
4 eggs, beaten
6 hot cross buns
50g chocolate chips (optional)

Method:
1. Grease your tin, I use a glass dish about 8 x 8 inches, no need to line.
2. Melt the butter and whisk together with the milk, vanilla, sugar and pinch of salt. Then add in the beaten eggs.
3. Preheat the oven to 180 degrees (160 fan), gas mark 4 or 350f.
4. Cut the buns in half like you would if you were eating them and add them to the mix and leave to absorb the liquid for about 20 minutes. This will now resemble sick, do not panic, this is correct and delicious. Add the mixture to the dish and line up the buns in rows so they're kind of standing up.
5. Place the dish in the oven and bake until the custard sets and the edges go fabulous and golden, about 40 minutes. This can also be reheated later on if you want to make it ahead, takes about 20 minutes on the same heat.

You can of course now add a sauce or just cream if you'd like. I tend to get a jar of salted caramel, head that up and pour it oven. DONE.




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