Product Information Butterscotch
Butterscotch flavouring is hard to find nowadays and appears here by popular demand!
Beloved of school cooks throughout the land...
Available in small (1 fl oz / 28.5ml) or large (1 litre) bottles.
We can also supply bulk quantities to schools and other institutions - call 0115 8450660 for details.
Ideal for old fashioned caramel tart, just like you had at school.
Our secret caramel tart recipe...
For The Pastry
8 oz / 200g Flour
2 oz / 50g Margarine or Butter
2oz / 50g Shortening (Trex)
1 fl oz Water
For The Filling
4 oz / 100g Hard margarine or butter
4 oz / 100g Plain flour
4 oz / 100g Sugar
1 teaspoon Butterscotch Essence
1/2 teaspoon Vanilla Essence
3 fl oz Milk
Gravy browning or grated chocolate to add colour if desired.
First make your pastry and line your flan tin (7" or 8" tin). Prick the base and bake blind until cooked through.
Melt the margarine or butter for the filling in a double saucepan, add the flour and sugar and beat over the heat like a roux until throroughly cooked and combined.
Slowly add the milk, gravy browning (or chocolate) and flavourings to the saucepan, stirring well all the time until smoothly combined. The mixture should be thick and toffee coloured.
Spread over the pastry base and leave to set for several hours or overnight.
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