In Scotland, we have never really understood treacle tart. Don’t get me wrong, it’s not that we don’t like it – heavily sweet with syrup and stodgy with breadcrumbs and perhaps a nod to health with a squeeze of jiffy lemon. But we just wonder why it’s not called syrup tart. For in Scotland golden syrup is syrup and black treacle is treacle; in England treacle means both syrup and black treacle, presumably because black treacle is used less.
So, in this tasty teatime tart, I have add