Allergy Awareness

Dairy, Wheat, Egg Free Butterscotch Pie Filling

Many moons ago I worked at the Milk Marketing Board. They had a wonderous canteen and one of my favourite things on the menu was the Butterscotch Tart. Well, my friend and I, being Tart by nature, flirted a bit with the chef that was bringing out the latest batch of Heaven on a plate. He was so sweet (like the tarts! LOL) and wrote out the recipe for us both. The filling was just divine but contained butter, milk and wheat flour. I adapted it (way hay!) and tested it (woo hoo!) and it works (praise be!). So, here it is...

Ingredients

Method

1. Melt the fat in a saucepan
2. Add the milk and sugar and heat gently until dissolved
   
3. Sieve the flour, and then, sieve it again into the sugar mixture, whisking continuously
4. Slowly bring to the boil and remove from the heat
   
5. Pour into a baked pastry case and leave to set
   

Okay, sometimes I can't be bothered to wait for it to set in a pastry case. It's really yummy served up warm in a bowl with a range of safe things to dunk. Yay for butterscotch fondue - bring it on!!! LOL