Treacle tart
This pudding always rocked when I was a kid. My Mum used to make a scrumptious version and it barely made it out of the oven before being consumed. This version is really simple with a bit of added lemon/orange to give it some extra zip. The teaspoon of Thyme brings its aromatic hints and helps offset the sweetness of the treacle. We made this at Christmas and served it with brandy cream – it was excellent.
Servings: people
Ingredients
- 200 grams Plain Flour
- 50 grams Butter
- 5 grams Salt teaspoon
- 300 grams Golden syrup
- 175 grams Breadcrumbs
- 1 whole Lemon zest and juice
- 1 whole Orange zest and juice
- 5 grams Thyme teaspoon
| Recipe Cost: |
| Serving Cost: |
Prep Time: 20
Cook Time: 40 minutes
- Make short crust pastry first. Sieve flour, add salt and mix butter and tbsp of olive oil. Make a well in flour mix, add water, to form dough. Knead until smooth, then refrigerate.
- Make the filling by heating the syrup in a saucepan, adding the breadcrumbs, zest and juice of an orange and lemon and the thyme. You want to have a good consistency with the finish.
- Roll out the pastry, line a baking tray with it, then add syrup mixture. Bake at 180 degrees for about 40 minutes.
Serve with cream.
Follow Us!
