Treacle Tart
A classic British pudding for those of us with a very sweet tooth. One slice of treacle tart is never enough.
Ingredients
For the pastry:
- 225 g plain flour plus extra for dusting
- 110 g butter chilled, diced
- 1 medium free-range egg lightly beaten
For the filling:
- 450 g golden syrup
- 85 g fresh breadcrumbs
- generous pinch ground ginger
- 1 lemon zest, finely grated and 2 tbsp of the juice
To serve:
- clotted cream or double cream
Instructions
- In a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs.
- Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough.
- Use the dough to line a 23cm/9in loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes.
- Preheat the oven to 190C/375F/Gas 5.
- Line the pastry with parchment paper and weigh down with rice or ceramic baking beans. Bake the pastry blind for 10-15 minutes, remove the paper and rice or beans and return the pastry case to the oven for a few minutes more, until light golden-brown.
- For the filling, mix together the filling ingredients in a bowl and pour into the pastry case. Return to the oven and bake for about 30 minutes.
- Serve hot or cold with clotted cream or double cream.
Nutrition
Calories: 580kcalCarbohydrates: 100gProtein: 7gFat: 17gSaturated Fat: 10gFiber: 2gSugar: 61g
Need any kitchen stuff to make this recipe?Check out my shop!