HI Alison. You are very welcome. I do hope everyone enjoys it when you make it.

Hi, It took me a while to learn that too. Getting it wrong could play havoc with a recipe.

Hi Coky Arpen, it was one of my favourites too. I remember having banana custard, but not in tart form and vermiicelli hadn't reached my school. LOL. I hope you find some other recipes as you continue watching.

I thought it was the same, but with slices of banana in. That's what I was looking for when I found this. The kids are excited about making this one.

Hi Moxee, I don't recall having fish fingers at school, but certainly it would have been something fishy on Fridays so maybe....

Hi Miranda, that's great. I do hope you enjoy it. Please let me know.

Heat the jam in the microwave

The sieve helps, too. by removing the seeds if you're not keen on them in your jam.

Hi Henrietta, age does have a tendency to raise its ugly head. I hope you enjoy bring back the memories if you make it.

Henrietta We are all young at heart and also young at tastes SO whom gives a hell you can just enjoy your baking and rock on with your own belief into your baking skills for loved ones and be happier to hear them say wow that is lovely

Hi Trish. I hope you enjoy it.

Hi Sharon. I hope you enjoy it.

Hi Appetissimo. You are most welcome.

HI Dan. Nice to know some decent desserts were served in that institution.

Hi Alison. I am glad it works well for you. You are most welcome.

Hi Sarah, I will try to do some more from what I remember of my school dinners when I get the chance.

HI Monica, yes it is much the easiest way of doing it with the powdered custard. I only use bowls etc if making custard with egg yolks.

Me too. 😊

Hi cdeford, a shop bought pastry case is a good idea for those who don't want to make the pastry. Personally I prefer to make my own and I have all the time in the world to do it, particularly now that we are not supposed to be going out(at least in the UK).

I'm sure yours is much better, but I don't bake enough to warrant getting good at it. I do like those old school puddings though.

HIh Cecile, you are most welcome. I hope you enjoy trying some of the recipes.

HI Z S. Thanks very much. I think you are probably correct that as a dessert for school dinners this disappeared before you were ever in school.

Hi Michael, thanks very much.

Yes indeed.

HI Ambersis. Yes I included the vanilla with the milk. I must have edited that part out of the video in error. But it is mentioned in the written recipe on my blog. I hope you enjoy yours.

Hope you enjoy

@@geoffsbakingblog thanks..

Hi Danah75. Thanks very much. You are very welcome.

HI Francis. I think it would be very good with bananas, they go so well with custard.

@@geoffsbakingblog oh yes Geoff it's lovely with bananas in

Hi Magdalena Em. Thanks. I am glad you enjoyed the video.

@@geoffsbakingblog You are welcome :-)

Hi Jakeh1, I mention bananas in my blog post, saying that some people like to add in. Personally that evokes memories of bananas and custard which, as a child, I detested. I am sure I would like it now.

HI Liverpool Garden. I do have two recipes for something similar, Cheese & Potato Pie kzfaq.info/get/bejne/rLtxo7l6y5Pcc4U.html&ab_channel=GeoffCooper and Cheese & Onion PIe kzfaq.info/get/bejne/maefp8ubzpmtpIk.html&ab_channel=GeoffCooper .

Hi Lindalou, the custard filling is simply made with custard powder, rather than the creme patissiere that could be used. I am sure that in my school days the cooks will have used custard powder.

Geoff Cooper Thankyou for answering all my questions Geoff ☺️x

Geoff Cooper I’ve been trying to find out for yrs how they make confectioners custard that they put in vanilla slices ..also in sponge cakes .

That is actually creme patissiere. Or at least it should be, particularly if bought in a restaurant. I have a recipe for brioche that I use creme patissiere. Here is a ink to that video, and the creme pat part starts at 10:47 kzfaq.info/get/bejne/e95phcKKr7jHpWg.html&feature=emb_logo. My blog entry with the recipe is geoffsbakingblog.blogspot.com/2018/03/chocolate-creme-patissiere-brioche.html. I also do a smaller amount in my Boston Creme Cupcakes recipe here: geoffsbakingblog.blogspot.com/2016/09/boston-cream-cupckaes.html

Geoff Cooper ohhhh Thankyou Geoff x

Hi Miranda, I used Birds custard powder it is vanilla flavoured. Custard is usually made with eggs, sugar, milk and vanilla. But the powdered version is good for this dessert. The powder isn't available in many countries but things like vanilla pudding powder would work well. I think that may be similar to your puddingpulver. I am glad you enjoyed it.

British custard powder is mainly cornflour with vanilla flavouring & dark yellow colouring. You could use cornstarch / cornflour and add vanilla & colouring.

That would be a variation of Manchester Tart, common in Wrexham, according to a Wkii entry, but it is not what was served to me at school: Manchester tart is a traditional English baked tart consisting of a shortcrust pastry shell, spread with raspberry jam, covered with a custard filling and topped with flakes of coconut and a Maraschino cherry. A variation, especially common in Wrexham, has a layer of thinly-sliced banana under the custard.

@@geoffsbakingblog always has Banana in Barnsley too all the way back to when I was at school in the 60s and 70s and still get from local bakery

How nice.

HI Marshall. A lot of Manchester Tarts do have a glace cherry, or two on. Particularly those from the more opulent areas of the country, like Manchester. But those of us from less salubrious areas made do with what we got. LOL.

@@geoffsbakingblog Lol, I don't know about opulent but shops wouldn't sell any if they had no cherry on them in Manchester and riots in the schools! You tread a very dangerous tight rope Geoff. Manchester it very proud and protective of its confectionery, just try calling a Eccles Cake a Chorley Cake, youd most likely be hung at dawn! and don't even get me started on Barm Cakes confused with Oven Bottoms! Its a minefield Geoff. LOL