Gypsy Tart

shortcrust pastry made with 12 oz flour
400g / 14 oz dark soft brown sugar
400g / 14 oz evaporated milk

Use the pastry to make a base in a container (a swiss roll tin works quite well) and bake it blind. Using an electric whisk (or food processor whisk attachment) mix the brown sugar and evaporated milk until the mixture is a uniform, pale brown colour and a thicker consistency. Pour this into the base. If using an electric oven, having baked the base turn the oven off and return the base with the mixture to the oven for 10-15 minutes until set. If using a gas oven, do the same with the heat set to Gas Mark 1/2 (or slow) instead of turning it off.

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