Treacle Tart

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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.

Ingredients

  • one 23-cm / 9-inch sweet shortcrust pastry case, baked blind
  • 400 g/ 14 oz golden syrup
  • 2 tbsp treacle
  • 150 g/ oz slivered almonds
  • 125 g/ oz fresh breadcrumbs
  • 2 eggs
  • zest of ½ lemon
  • clotted cream or double cream, to serve

Method

Preheat the oven to 120°C/250°F/gas ½ and put the pastry shell on a baking sheet.

In a bowl, mix together the golden syrup, treacle, slivered almonds, breadcrumbs, eggs and lemon zest. Spoon into the case and bake for about 1 hour.

Serve warm with clotted cream or offer double cream in a jug at the table.

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