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I agree with you mob1 that this recipe is basically the same as for a gypsy tart. I've had problems with Gary Rhodes gypsy tart - it ended up just like the ones that tricko and bo peep made from Simon Rimmer's recipe - it wouldn't set and went everywhere!

snowy

I have a recipe for gypsy tart, basically the same thing it uses 350g muscovado sugar with a 400g can of evaporated milk. Chill the evaporated milk for at least an hour first and whisk with the sugar on max for 10 to 15 minutes.

I was very disappointed with this recipe. It was very runny despite the fact that I'd cooked it longer. The flavour wasn't butterscotch, basically condensed milk flavour. It was rather embarrassing to take to share with friends as it was a real sticky mess and they wanted to know what I'd done wrong!! Everything was followed to the letter like tricko_1 above. I'm an experienced home cook so know what I'm doing. Please re-evaluate this recipe.

what a load of old rubbish Simon Rimmers Butterscotch Tart is ,i followed this recipe to the T and ended up with a complete mess the tin size is too small it overflowed, then 5-10 mins cooking time is no where near enough still runny gave it an extra 8 mins still not enough by which time it was starting to get too coloured on top, so i turned oven down slightly and put some baking paper on top. Total waste of time still runny pastry burnt and when i took it out and put it on the draining board it spilt out all over the place a complete filthy sticky mess, lets see some recipes done in real time this only took 5-10 mins and could have been done on the show.I wasted my time and money on this and it went in the bin!

rday is right "soft" flour is normal or domestic flour ( as opposed to bakers flour which is for fermented goods) basically in "pro" terms you get strong,soft,cake,s/r, wholemeal etc - use your Homepride, Bero etc with impunity!!!

I would imagine that he means normal flour as opposed to strong flour that you would use to make bread with. Why he calls it soft flour instead of plain flour I don't know, of course I might be wrong on this all together!