Baking, Something sweet, Tarts

Treacle tart

This is a classic English pudding. It’s not something you’d want to eat too often but as a special treat you once in a while. I made this for my dad who has a sweet tooth and loves traditional pies and puddings.

So what do you need?

  • 350-400g shortcrust pastry
  • 450g golden syrup
  • 60g butter
  • a good pinch of salt
  • a lemon
  • 1tbsp. grated fresh ginger
  • 3tbsp. cream
  • 130g fresh white breadcrumbs
  • 1 free-range egg
  • 1 tbsp. milk

So what do you do?

Pre-heat your oven to 175degrees C / 350 F. Then out your pastry and line a greased flan dish about 25cms across and put it in the fridge. Also put keep any leftover pastry trimmings and roll them into a ball and put them in the fridge. Once the oven is hot blind bake the pastry case for about 15 mins. then take it out and turn the oven down to 160 degrees C /  320 F. Next beat your egg and add a tbsp. milk and paint the pastry case with it and pop it back in the oven for a couple of minutes. And the allow it to cool down. In a saucepan melt the syrup, salt and the butter over a low heat and add the ginger, the grated zest of the lemon, and the juice from half the lemon. Once this is runny add the cream and stir in the breadcrumbs. I also added most of the egg mix to this too, reserving about a tablespoon to glaze my pastry lattices. Then roll out the extra pastry and cut it into strips about a cm wide. Put the filling in the tart case and then lay the pastry strips over the top to form a lattice effect. Glaze the pastry strips with the remaining egg wash and put the tart with n the oven for about 35-40 minutes until the top is golden brown. Serve warm with custard, cream or vanilla ice cream.


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