1. First, gather the ingredients for the pastry base.

   

2. And the ingredients for the filling.

   

For the pastry base

1. Preheat the oven to 200C / 180C Fan / 400F

2. Start making the pastry base by sieving the flour and icing sugar into a bowl and add the butter cubes.

   

3. Using your hands or an electric blender crumble the butter, flour and icing sugar together.

   

4. Now, make well in the center of the crumble mixture and add the egg yolk and lemon juice.

   

5. Mix this together by hand until the pastry forms and the cove with clingfilm and place in the fridge for 15 minutes.

   

6. After 15 minutes remove the pastry from the fridge and roll until around 3mm thick and place in a tart time leaving around 1-inch overlap. Keep and excess pastry for repairs later.

7. Dock the base of the pastry with a fork and cover the pastry base with baking paper and fill with baking beads or dried rice then blind bake in the oven for 15 minutes.

   

8. After 15 minutes remove from the oven and discard the baking paper and beads and break away the overlapping pastry. Make any repairs with the excess pastry and return to the oven and bake until the base start to color.

   

9. Once the base start to color remove from the oven to cool.

Make the filling

1. For the filling take the evaporated milk, condensed milk and muscovado sugar and add all of this to a whisking bowl.

   

2. Whisk for 8 minutes until the mixture has increased in volume.

3. Pour the mixture into the pastry case.

   

Bake the school pudding gypsy tart

1. Now, place the whole tart in the oven and bake for around 30 minutes or until the center wobbles slightly. Keep checking for this after 20 minutes in the oven.

   

2. And that's it. Delicious and sweet school pudding gypsy tart. Yum!