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I can remember back in the 60s and 70s when I was growing up I loved most of the school dinners and even more the puddings. There were dinners of beef pie or beef cobbler, liver and bacon or cowboy casserole. I even enjoyed the delights of braised ox heart until I realised what it actually was, it tasted like the best beef ever. The puddings were equally delicious, chocolate cornflake tart with pink custard, jaffa tart or my favorite chocolate splodge, which in other parts of the country was also known as chocolate toothpaste tart because it had a swirl of cream on top which looked like a swirl of toothpaste.
For a long time after leaving school I craved many of these dinners and pudding, mainly because my mum was a poor cook, so I was very happy earlier this year to find that an old school friend had found most of the recipes from our childhood and produced a book called school dinners.
Here is the recipe for chocolate toothpaste tart, which I have been given permission to reproduce as long as I link this post to her book.
Chocolate toothpaste tart.
Pastry
250g plain flour
125g butter or margerine
a little cold water
You could always buy a sweet pastry case from the supermarket or as I did last weekend, make a biscuit base; which I found to be nicer than pastry.
This will make a 6' base, which is enough for 6 people.
125g finely ground digestive biscuit crumbs
5 tablespoons caster sugar
85g butter, melted
1/2 teaspoon ground cinnamon (optional)
The filling
100g softened butter or margerine
100g icing sugar
100g dried milk powder (not grandules)
2 tablespoons coco powder
2 tablespoons hot chocolate powder
3 tablespoons hot water
make the pastry or biscuit base and smear and flour a greased 6' tin.
roll out the pastry and line the tin, if using the biscuit base put all of the biscuit base ingredients into a saucepan on a slow heat, mix them together and then press into the tin (let cool for 30 minutes before adding the chocolate filling).
For the filling
cream together the butter and icing sugar (best start with a wooden spoon)
Add the rest of the ingredients and beat like mad, I used a whisk after a minute. When it becomes glossy it is ready to go into the cooked pastry case or onto the biscuit base, smooth this down with a damp spoon and chill it in the fridge.
The toothpaste is false cream, the sort that you get in birds trifles. I didn't have any so used whiped cream and it was yummy, pipe it on like a swirl of toothpaste and serve. I served this up to my kids and their friends last weekend and they loved it.
The book can be bought on Amazon via this link http://www.amazon.co.uk/School-Dinne...3597834&sr=8-1
The book is also great fun, before each recipe Becky takes a trip down memory lane, talking about childhood memories and the dreamy days of being a child of the 60s.
For a long time after leaving school I craved many of these dinners and pudding, mainly because my mum was a poor cook, so I was very happy earlier this year to find that an old school friend had found most of the recipes from our childhood and produced a book called school dinners.
Here is the recipe for chocolate toothpaste tart, which I have been given permission to reproduce as long as I link this post to her book.
Chocolate toothpaste tart.
Pastry
250g plain flour
125g butter or margerine
a little cold water
You could always buy a sweet pastry case from the supermarket or as I did last weekend, make a biscuit base; which I found to be nicer than pastry.
This will make a 6' base, which is enough for 6 people.
125g finely ground digestive biscuit crumbs
5 tablespoons caster sugar
85g butter, melted
1/2 teaspoon ground cinnamon (optional)
The filling
100g softened butter or margerine
100g icing sugar
100g dried milk powder (not grandules)
2 tablespoons coco powder
2 tablespoons hot chocolate powder
3 tablespoons hot water
make the pastry or biscuit base and smear and flour a greased 6' tin.
roll out the pastry and line the tin, if using the biscuit base put all of the biscuit base ingredients into a saucepan on a slow heat, mix them together and then press into the tin (let cool for 30 minutes before adding the chocolate filling).
For the filling
cream together the butter and icing sugar (best start with a wooden spoon)
Add the rest of the ingredients and beat like mad, I used a whisk after a minute. When it becomes glossy it is ready to go into the cooked pastry case or onto the biscuit base, smooth this down with a damp spoon and chill it in the fridge.
The toothpaste is false cream, the sort that you get in birds trifles. I didn't have any so used whiped cream and it was yummy, pipe it on like a swirl of toothpaste and serve. I served this up to my kids and their friends last weekend and they loved it.
The book can be bought on Amazon via this link http://www.amazon.co.uk/School-Dinne...3597834&sr=8-1
The book is also great fun, before each recipe Becky takes a trip down memory lane, talking about childhood memories and the dreamy days of being a child of the 60s.
