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Hope this helps.

During my research for a book of 70's school dinner recipes I hunted high and low for this mock cream recipe. Lots of testing and tasting later here it is. I think it may be a relative of cream filling you are looking for.

Here's how to make it.
Ingredients

5g plain flour (I find 00 works really well),
100 ml milk
50g caster sugar
70g Butter
Vanilla extract
How to …….
1. Mix the flour and a splash of the milk to a paste. Add the rest of the milk to this paste and put into a small saucepan. Heat gently, stirring constantly until the mix boils. Simmer, stirring constantly, for three minutes. Leave to one side to cool.
2. Cream together the butter and sugar. This is best done with an electric hand mixer as you need to cream the butter and sugar until it is no longer grainy and has become very pale.
3. Check the flour and milk mix has cooled.
4. When cooled use the electric hand mixer again to combine the creamed butter and sugar mixture with the flour and milk mix. Add the vanilla extract at this point. Beat together until the mock cream is light and airy. This may take a moment or two.
5. School tarts were always rectangular so make a baking tray shaped jam tart and pipe this onto each square for the full retro effect.

Hi blondie. Did you ever find an answer to this question? Being someone that is unable to enjoy fresh cream any more because of an intolerance. I would very much like to try to make some, as butter cream is also an alternative that is far to rich for my stomach.

Paul, thanks for your reply. I'm going to look on google now.

Hi Blondie02, I know exactly the cream you have made, but I found it not to my taste, just personal taste.

I only use fresh cream in all my patisserie and chocolates so I have not got a recipe for you.
There are some amazing foody people on the chat rooms so I am sure someone will have the recipe.
Paul Hollywood may also have a recipe for you.
Try www.google.com also, you may find it there.

Good luck in your search.

Paul Young xxx

A question for Pastry Paul Young. Hi Paul can you possibly help me here.When I was 14yrs old I worked saturdays in a bakery and made all types of breads, buns ect: My favourite then was bun split I cannot remember the correct name but I made a synthetic cream to fill the buns.We used a type of fat (butter,marg,similar) sugar and I think a small amount of hot water.The end product was very white and very fluffy and creamy. Can you please tell me the correct ingredients and quanities for this cream. It is in all bakeries. Thanks.

All set to bake the perfect Chocolate birthday cake when the recipient (my other half) announces he's on a diet (slimfast, groan) so no cake. I'm now storing this for the next birthday in the family which is not until July!! Not too sure if the dairy milk will last until then...!!

Hi Michelle007, I always use dark chocolate for most things but if you have any cadbury's left over I just melt it and spread it on flap jacks and let it set. It's a winner.Also melt it as it is nothing added spread it on waffels ,top with double cream. Yummy.

Hi Micheele,
Was the chocolate birthday cake a success? hope so.

I can't wait to do it now. It's going to be a birthday cake for my partner so I'm hoping its gonna be a good one!

Hi Michelle,
Isn't that great Paul replied himself? I am going to try it with milk chocolate now it is such a good recipe. I call it Paul's Sacher Torte so I couldn't remember the real name. It appeared just after I had been to Vienna and tried the real Sacher Torte in the hotel of the same name and let me tell you Paul's recipe is better than that!

Hi Pastry Paul Young,

Thanks for the advice. I'm making the cake at the weekend so fingers crossed!!!

Hi Michelle007, Paul Young here,

If you want to use Dairy milk for the coating then take out the butter as Dairy milk is mainly vegetable fat and use these quantities.

200g Dairy milk
100g cream or milk

This will ensure that the glaze will set and become fudgy when cool.

love Pastry Paul Young

Hope you enjoy it.

I have already printed that one off (A Real Chocolate Chocolate Cake) and was thinking of substituting the dark chocolate of the coating for the dairy milk. Do you think it would work?

There are lots of chocolate recipes under Paul Young and all the ones I have made have been excellent. Have a browse through his recipes. My favourite is the real chocolate cake, but that is with dark chocolate.