Butterscotch Essence

 

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.

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 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 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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