A mainstay of the servants’ hall, treacle tart featured in English cookery books from the end of the Victorian period. It could be made with almost anything as long as treacle was included, and it came in deep and shallow crusts, with and without a lid. In this simple version, which comes from Warne’s New Model Cookery, published in 1925, a thin layer of sweet filling is sandwiched between two sheets of flaky pastry. Because of its slender profile, this teatime treat required no fancy kitchen equipment and so was often baked on an ovenproof enamelware plate. Today, a shallow pie dish works just as well. It is good served with a drizzle of heavy cream or dollop of ice cream.