Treacle tart

Preparation info
  • Serves

    10-12

    • Difficulty

      Easy

Appears in
The Good Table: Adventures In and Around My Kitchen

By Valentine Warner

Published 2013

  • About

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 medium free-range eggs
  • 907 g can golden syrup
  • 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