All this talk of lovely school puddings.  The only one I can remember is prunes and semolina - argh

Well there is this one for Salad Cream from Mrs Beeton:

4 Hard Boiled Egg Yolks
4 tbsp Cream
1 tsp Prepared Mustard
¼ tsp White Pepper
Vinegar
Salt and Cayenne, to taste

Remove the egg shells, and pound the yolks in a mortar to a smooth paste.
Add the other ingredients, except the vinegar, stir well until thoroughly combined.
Pour in enough vinegar, a little at a time, to make it the consistency of cream.
The mixture will then be ready for use.

Or a new up to date one:

1 tsp of French or English Mustard
1 tsp of Castor Sugar
1/2 tsp of Salt
1/4 tsp of White Pepper
1/4 Pint (150ml) of Evaporated Milk
1/4 Pint (150ml) of Olive Oil
2-3 tbsp of Wine Vinegar

Put the Mustard, Castor Sugar, Salt, & White pepper together a medium sized bowl. Add the Milk and mix to together. Gradually whisk in the Olive Oil.

thanks so much marri.
i will try both of the recipes for salad cream.

I'm so glad I found this thread :)  I grew up in Kent and a friend's Mum worked as a school cook and would often make Gypsy Tart for us.  That was back in 1963 - so that recipe has been around a long, long time!  I never had the recipe until yesterdy when I found this site - and I've made a Gypsy tart today, so thank you.