I got love for you if you were born in the 80's?! Who remembers this delicious Old School Butterscotch tart?!
I have fond memories of this fantastic rich sticky, butterscotch tart. Usually served up with whipped cream or custard in the school canteen!
If you want to get on and make this Old School British Butterscotch Tart at home scroll to the bottom for a printable recipe sheet, containing all measurements and instructions.
However, if you want some extra tips and tricks read on below.
Love to make it for my children (and us!) to show them what school desserts were like before the 2005 guidelines kicked in.
I do agree with the idea of healthier school meals but this dessert is sadly becoming a missed childhood memory!
See below for step by step guide of how to make this tart yourself at home.
It is really very easy and quick aside from the cooling time!
How to make Old School Butterscoth Tart?
📖 Step by Step Recipe
Old School Butterscotch Tart
Ingredients
- Sweet Shortcrust Pastry Tart - Shop brought or follow link for our homemade recipe
Butterscotch Filling
- 180 grams (¾ cup) Unsalted butter
- 2 tablespoon (30 ml) Milk - full fat is best, but any will work
- 180 grams (1 cup) Soft Light Brown Sugar
mix together the below before adding to sauce to prevent lumps
- 4 tbsp Plain Flour
- 6 tablespoon (80 ml) Milk - full fat is best, but any will work
Optional........ your favourite toppings?! Such as popcorn, chocolate, meringue, cream, fruit.
Instructions
- Make your Sweet Shortcrust Pastry Tart case first or use a pre made case from the shop?Sweet Shortcrust Pastry Tart
- Melt the butter with 2 tablespoon of milk in a pan over a low heat.180 grams (¾ cup) Unsalted butter, 2 tbsp (30 ml) Milk
- Once the butter is melted, stir the sugar in and keep stiring at low heat, until sugar is fully dissolved.180 grams (1 cup) Soft Light Brown Sugar
- Place the flour into a small bowl, add 6tbsp milk and mix into a fine paste.4 tbsp Plain Flour, 6 tbsp (80 ml) Milk
- Pour the flour paste slowly, bit by bit in to the pan whilst constantly whisking, for 2-3 mins until its thickened.
- Take off heat and allow to cool slightly for 5 minutes.
- Pour the mixture into the tart case until evenly spread and place in the fridge for 3-4 hrs to set, before serving.
Video
Nutrition
Simply melt the butter with 30ml milk on low heat (I use whole milk but any will work) pour in soft light brown sugar, and stir , watch as it marbles together into a caramel colour.
Mix the remaining 70ml of milk with 4 tablespoon of flour making sure to stir well, so no lumps. Slowly pour into the butterscotch mixture whilst whisking it (to prevent lumps from forming).
What is the difference between Butterscotch Sauce and Caramel Sauce?
Caramel is made using granulated white sugar, whereas butterscotch uses light brown sugar. That is the only difference!
Help my Butterscotch sauce is Lumpy?
In the early days of making this, I made the mistake of not stiring the flour in with the milk, which made a lumpy Butterscotch sauce.... please if this happens to you do not give up!!
Simply use a sieve to push the sauce through the lumps.
Making own or using store-bought Pastry case for a tart?
Store-bought pastry tart is a quicker option, but if you did want to make your own pastry cases check out our Sweet Shortcrust Pastry Tart post for all the tips, tricks and how to make your own perfect dessert shorcrust pastry!
If you do make your own, make it before you make the sauce, as the sauce needs to be poured in whilst it is warm!
Pour the (still warm) butterscotch sauce into the tart case. Just pour all in the middle, it will spread out to the edges by itself!!
Cover without letting anything touch the sauce (we use a microwave splash cover) Place in the fridge to set, for about 3 hours.
That's it your ready to serve!!
Tastes great with whipped cream, squirty spray cream, double cream or custard!
Alternatively, take it a step further and try adding toffee popcorn and Mini Jazzies! Mix it up using your favourite toppings!?
We used Popcorn Shed, Mini Pop Toffee Popcorn to decorate, fantastic toffee flavour, the popcorn is half the size of regular pop corn so perfect for decorating and also great for snacking on too!
So, there you have it, feel free to share this amazing Old School Dessert with friends you went to school with, for nostalgic memories together!
Hope you enjoyed this Nostalgic, Old School Butterscotch Tart as much as we do!
Let us know in the comments how you get on and if there are any other recipes you would like us to recreate?
Got a sweet tooth? Why not try our Passion Fruit Thumbprint Cookies for a fruity treat!
Or keep it classic with our Flawless Lemon Drizzle Cake , or warm things up with a comforting Jam Roly Poly Pudding .
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If you're in the mood for something truly British, then look no further than our fabulous collection of recipes.
Phyllis says
Can you only buy butterscotch essence on line
Sheena says
Made the filling today and early indications (ie. I ate the filling that wouldn't fit in the pastry case) are very good! It was my favourite dessert in primary school and I've never forgotten the taste. I'll be over the moon if it's the same! Thank you for posting 🙂
Kay says
Sheena, that's so good to hear! Was always my favourite too! Awaiting the final verdict from you...... 🙂
Tamara says
I totally remember butterscotch tarts from when I was a kid. Can’t wait to try this for a bit of nostalgia!
Caroline Gelabert says
What a great recipe. It’s delish! Thank you again!
Kay says
So glad you enjoyed it 🙂
Rochelle says
This tart looks absolutely perfect. I love all the ways you can customize it 🙂
Kay says
You can choose your fav toppings to add to it, but deep down I love as it is!!!
reece says
hmm this looks good, is it possible to use coconut milk instead as im vegan
Kay says
I have been asked this a few times now! I am going to give it a try next time, as I think it will be lovely with coconut milk! Will keep you updated 😉
Beth says
I've always loved butterscotch, and though I didn't grow up with this old-fashioned tart, am sure I would have great memories of it if I did. I'd probably go with big dollops of whipped cream.
Kay says
Yes whipped cream is a good choice! 😉
Greg - Year of the dad says
This looks awesome. Pinned it and can't wait to try.
Kay says
Thank you! 🙂
Heather Hickmott says
I'm going to try it using flora butter (vegan) and oat milk for my sons birthday. Looking forward to trying it!
Kelly says
I made this today and was abit more runny than I wanted. What did I do wrong? Wasn’t quite as set as I wanted after an overnight refrigeration. Thank you. 😀
Kay says
Oh dear, it's so disappointing when things don't turn out?
The flour is what thickens it up and 4 tbsp always works for me? Maybe add an extra tbsp next time to get it a bit thicker? Or stick with 4 tbsp but use less milk?
Did you keep it on the heat whilst you added the flour paste? It needs to stay on the heat for a couple of minutes to thicken.....
SUSAN D COURSE says
I used to be a cook supervisor in the school meals service 1970's , we worked very hard, everything was made from healthy fresh ingredients, This was a great favourite of the children's and teachers. If it was fattening food, the kids always worked it off with sports activities.This recipe is one of the nicest I have found, beautiful. YUMMY
Kay says
Hi Susan,
Thank you for your comment, so glad you found this as yummy as we do!
Totally agree, kids will always work it off! My kids love this recipe just as I did when I was a kid!
Tracey Jane Merrikin says
Hi Susan, I agree with everything you say. I was a student rom the late sixties to the early eighties, and went to four different schools, and the meals were amazing! I particularly liked this dessert; the pastry was thin and crispy, and it was accompanied by something that we called ´shaving cream´. it was a brilliant white colour, had a texture a little like soft meringue,with a vanilla flavour. It was a perfect combination! I would love to hear from someone who also remembers this and anyone who knows how to make it!
Rachael osgood says
I followed the recipe but it did not have that real butterscotch taste that it did as I remember it from school sadly it’s Come out the same look and consistency however just not the butterscotch taste .
Kay says
Hi Rachael, Thanks for your message, it seems these dinner ladies all made it differently? For me this is how I remember it!
I know that you can buy butterscotch flavouring? (Similar to vanilla essence bottle)
Maybe try adding a couple of drops of that and see if brings out a richer butterscotch flavour you remember?
Let me know? x
Bebemumzie says
Will never forget this old school pud. One of the few great things of school back in the day.
Kay says
I would always go up for more..... if there was any left over!
Sandra says
Me too my fav pudding at school
Miss Valerie Krueger says
What size pastry case is used for the basic recipe? Would be helpful to put this on the method details.
Lucie says
Is the recipe best using full fat milk or would cream be even better?
Kay says
I have never tried cream but I would think single cream would work well?
Carol says
Can alternative (nut milk) be used?
Kay says
Yes I think almond or coconut milk will make a good sub, I will be making a vegan version as I have had a few requests for one now.
Gillian says
Tried this was really lovely especially with cream or ice cream
Kay says
Glad you enjoyed it, our fav is cream!