Seriously Creamy Crunchy Gypsy Souffle

Gypsy tart filling on a base of crunchy biscuit

What makes it the ultimate summer Seriously From Waitrose dessert?

This is a grown-up version of what must be every schoolchilds favourite gypsy tart pudding.Sinfully sweet!


  • Base--100gm Waitrose shortbread biscuits
    25gm demerara sugar
    50gm Waitrose slightly salted butter
    Souffle--170gm tin evaporated milk chilled 4hours
    175gm soft brown sugar


  1. Crush the biscuits,add demerara and rub in the butter.Press into the base of 6 greased ramekins.Beat the evaporated milk until it is thick and creamy,add the soft brown sugar and mix well.Add the mixture to the ramekins leaving at least 2cm clear at the top.Place in a pre-heated oven 190c for 15 mins.Cool and enjoy.
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