I was an Assistant School Cook in the 80s and 90s and Butterscotch Tart was the favourite pudding.

BUTTERSCOTCH TART

8oz shortcrust pastry

Line baking tin with pastry and bake blind.

Filling:
Melt 4oz margarine in a saucepan add 4oz flour, stir and cook as roux.

Remove from heat and add 4oz sugar, stir. Put into mixing bowl and beat thoroughly adding approx 4fl.oz milk gradually.

Add 1tsp Butter essence 1/2 tsp vanilla essence and 1oz grated chocolate, stir. The mixture should be thick like cream.

Pour into pastry case and put into fridge to set.

ENJOY