1 x 400g (14oz) tin of
12 oz Dark muscovado sugar.
1 x 10in shortcrust pastry case
Pre heat oven to 200C/400F/gas 6. Whisk evaporated milk and sugar
together for 10 – 15 minutes until light and fluffy. The mix should
be coffee coloured. Pour the mix into the pastry case and bake in
the oven for 10 minutes. The gypsy tart will have a slightly sticky
surface but will not be set completely until it has been left to
cool. Serve cold. Easy!!