Treacle Tart

Nineteenth-century developments in sugar-refining gave us golden syrup, which must have been a boon for bakers. It is the ideal ingredient for gingerbread and spice cake, but, above all, in treacle tart. Open tarts in the north of England are given elaborate pastry trimmings such as latticework, whorls and gables. A latticed treacle tart is very handsome, but tastes just as good without it.