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Treacle tart
Preparation info
- Serves
10-12
- Difficulty
Easy
Appears in
Published 2013
The sight of a treacle tart, clotted cream beside it, is a beloved British landscape in my eyes. Deep-filled and with that hint of lemon are my two unarguable rules. The pudding is cheap to make and serves loads of people.
Ingredients
4 907 g - juice and finely grated zest of
1
Method
To make the filling, put the eggs in a large bowl and whisk lightly. Stir in the syrup and lemon juice and zest, followed by the breadcrumbs. Set aside while the pastry case is prepared. This will give the breadcrumbs time to absorb the syrup.
To make the pastry, put the flour, sugar and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrum