I am not sure whether this is a traditional Lake District dish or whether it was the invention of the late
To make the butterscotch filling, warm the condensed milk in a saucepan, then add the cornflour and flour. Stir the mixture over a low heat until almost boiling.
In another pan, heat the sugar and butter together. Boil for a few minutes, then add
Combine the hot syrup with the thickened condensed milk. Reboil the mixture a final time. Separate the eggs, set the whites aside and whisk the yolks into the butterscotch. Pour the mixture into the tart case and leave to cool.
To make the topping, whisk the egg whites and, in a separate bowl, whip the cream. Fold one into the other and spread over the cooled tart. Cover with grated chocolate and cinnamon.
© 2000 Shaun Hill. All rights reserved.