Semolina and Treacle Rings

Name: Semolina and Treacle Rings (Gaghaq Tal-Ghasel)
Cuisine: Malta
Ingredients: chilled water, to bind; 1 egg yolk; 4 oz / 110 g butter or sunflower margarine; 1 tbsp orange flower water; grated zest of 1 lemon; grated zest of 1 orange; ½ tsp ground cloves; ½ tsp ground allspice; 7 oz / 200 g semolina; 14 oz / 400 g plain flour; 4 oz / 110 g butter or sunflower margarine; 1 lb / 455 g black treacle; 16 fl oz / 455 ml water; 3 oz / 85 g light muscovado sugar; 1 tbsp chopped candied peel; 1 tbsp marmalade

Gaghaq Tal-Ghasel

Preparation info

Makes
18–24

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

Filling

1 lb / 455 g black treacle
16 fl oz / 455

Europe
Malta
Dessert
Vegetarian

Method

Put all the filling ingredients, except the semolina, into a saucepan, and bring gently to the boil. Stir in the semolina to thicken the mixture; about half should be sufficient. Cook the mixture for a few minutes. Let it cool, and then put to one side until required. If it is made the night before, covered and refrigerated, it is very easy to handle when cold.

Make the pastry by siftin