Treacle Custard Pie

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 6oz shortcrust pastry
  • 1 dessertspoon coarse semolina or rolled oats
  • 1 tablespoon black treacle
  • ½ pint milk
  • 2 eggs
  • 1oz caster sugar


    Roll out the pastry and with it line a 7-8 inch heatproof pie plate. Sprinkle the base with semolina or oats, then pour in the treacle. Combine the milk and eggs and beat until well blended. Stir in the sugar, then pour the custard into the lined pie plate. Bake in the centre of the oven at 425 °F, 220°C, gas mark 7 for ten minutes; then at 325°F, 170°C, gas mark 3 for thirty minutes.