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this wonderful fluffy sweet tart was served as school dinners in England in the 70's. One dessert guarenteed to evoke memories of school dinners - hope you enjoy

it's a sweet almost coffee flavour fluff on sweet pastry base - with only 3 ingredients it tastes fab


  • sweet pastry shell (10inch) baked
  • can evaporated mil (12oz, 500ml) chilled
  • 330g (1 cup packed) dark muscavado sugar


  • pre heat oven to 200 degrees (350)
  • Whisk evaporated mil and sugar together for aprox 10 - 15 min until light and fluffy and pale mocca in colour
  • pour into pastry shell and bake for 10 min
  • chill before serving - you may want to cut the sweetness by serving with whipped cream

Categories: Creamy  Mousse  Sweet 
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