Ann O’Carroll’s Treacle Tart

Oh, if I had a penny for every time a customer has said this is the best treacle tart they’ve ever had! Annie who is from Wales, is the senior sous-chef at the Sugar Club. She’s been with us almost from the start and is a bit of a character - a very talented one too. I asked her for a recipe for this book, and this is what she came up with. My only input is to suggest making the pastry with lemon zest as I feel it helps cut through the richness of the filling. So here’s how to make the most