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6
Medium
By Alastair Little and Richard Whittington
Published 1998
Sticky, of course, sweet, indubitably, and set off to perfection by an elegant crisp pastry, this great British pudding is made even more special by a large spoonful of the best clotted cream on the side. Almonds are not usually included in a treacle tart, but they give the mixture a lovely crunch. You use more golden syrup than treacle, the latter being kept to a minimum but still playing an important part in balancing the different flavours.