Thread Starter: teresaJ97 Started: Wed 24 Jun 2009 Replies: 5
Help ive had a bash at making good old gypsy tart twice now and both times it's stayed gritty with uncooked sugar, im putting the tin of condenced milk in the freezer for 10 min , im whisking for 10 - 15 min im cooking on 200c for 10 min.
I don't understand what im doing wrong ! 
Sat 27 Jun 2009, 9.11PM
Oh yea! Well done Rosti, ive just checked the recipe again and it does say evaporated milk !
I will now try again, lets see if it comes out right this time ? 
Fri 26 Jun 2009, 9.11PM
I would be inclined to replace around 15% of the sugar with Lyle's Black Treacle, and heat it until just molten, then let it cool and use as prescribed.
Thu 25 Jun 2009, 6.52AM
I've just read your first message again and realized you have said you are using condensed milk. The recipes I have seen use evaporated milk.
Wed 24 Jun 2009, 11.26PM
yes it's muscavado , a friend gave me the recipe, seems to be the same as any ive found on the internet.
Im wondering wether i need to use a lower heat to cook it a bit slower so maybe the sugar might desolve a bit better ?
Wed 24 Jun 2009, 5.42PM
Are you using muscavado sugar. I've never made a Gypsie Tart but read many many times it must be muscavado.
Whose recipe are you using?
Healthy recipes
Benecol® brings you healthy and delicious recipe ideas
Scrabble
Food, fun, friends and Scrabble, the perfect recipe for a great night in
From Quality Standard beef and lamb
Delicious Philadelphia recipes from the new and exclusive series Simon Rimmer's Dinners
Good Food Channel available now on
Sky Channel 249
Virgin Media 260
Subscribe to Good Food magazine and enjoy inspired recipes delivered straight to your door every month.
Order today and receive your first 3 issues for just £3!
Come join us at the Good Food Shows in Scotland, London and Birmingham
goodfoodchannel.co.uk - recipes from the new TV channel and celebrity chefs
bbcgoodfood.com - tried and tested recipes from Good Food and olive magazine
Find more recipes at bbcgoodfood.com
