This is one of my Dad's favourite desserts - an old Kentish classic. It's very sweet; the sharpness of a few fresh rasberries scattered on top and/or a few splinters of bitter dark chocolate offsets the sweetness nicely. Traditionally short crust pastry is used, but I used brik in this instance for a bit of brittle, papery crunch.
Brik or filo pastry
1 400ml tin of evaporated milk
300g Dark muscovado sugar
Melted dark chocolate and/or raspberries, to serve.
1 Heat oven to 200C/180C fan/gas 6. Whisk the evaporated milk and sugar together for about 10 minutes until thick and creamy.
2 Use a saucer to cut out 6 circles of pastry, then line 6 brioches tins. Carefully spoon the mixture into the tins; the pastry probably won’t sit snuggly in the tins beforehand, but the weight of the mixture will help hold it down and push the pastry into the brioche tin grooves.
3 Bake for 10 minutes, checking regularly in case the edges of the pastry burn. Serves with fresh raspberries and splinters of dark chocolate.