CELEBRATE British Pudding Day on Wednesday with this traditional Gypsy Tart recipe which children of the ’60s and ‘70s may remember as a school dinner staple.

Gypsy Tart is not only quick and easy to prepare, but it only uses four ingredients, so is economical too.

Recipe courtesy of recipes4us.co.uk Gypsy Tart Serves 4 250g shortcrust pastry Icing sugar or plain flour 170g tin evaporated milk, well chilled 150g soft dark brown sugar (e.g.

muscavado) Optional – cocoa powder or grated chocolate Preheat the oven to 200C, 400F, Gas Mark 6.

Lightly dust a work surface with icing sugar or plain flour, roll the pastry out thinly and use to line a 20cm/8-inch flan tin.

Trim off any excess pastry, prick the bottom of the pastry all over with a fork then line the case with parchment or greaseproof paper and fill with baking beans.

Important: Immediately turn the oven down to 180C, 350F, Gas Mark 4 and bake the pastry case for 10 minutes.

After the cooking time, remove the baking beans and paper from the pastry case, return to the oven and continue to bake for a further 10 minutes.

Meanwhile, place the chilled evaporated milk and sugar in a large mixing bowl and using an electric whisk continuously for 10 minutes. The mixture will thicken and become light, fluffy and toffee coloured.

Remove the pastry case from the oven and allow to cool a little whilst you continue to whisk the evaporated milk mixture for a further 5 minutes.

Do not skimp on this timing as it makes a big difference.

Transfer the mixture to the pastry case and bake in the oven for 8-10 minutes only – no longer.

The filling will still be very soft and tacky but will firm up as it cools.

Cool at room temperature not in the fridge.

Serve as it is with whipped cream or ice cream or lightly dust with cocoa powder or sprinkle with grated chocolate.