AI-generated image
Treacle tart
Golden syrup and breadcrumb tart with lemon
BritishTreacle tart is an old English nursery pudding, a favourite of Victorian kitchens and still served with clotted cream or custard in pubs and school canteens. Despite the name it's made with golden syrup thickened with fresh breadcrumbs, sharpened with lemon zest and juice, baked until chewy at the edges and soft in the middle. Chef's tip: warm the syrup before mixing so the breadcrumbs soak it up evenly.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 8
Ingredients
- 10 ½ oz shortcrust pastry
- 14 oz golden syrup
- 1 lemonzest and juice
- ¼ tsp ground ginger
- 1 eggbeaten
- 2 tbsp double cream
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Heat the oven to 400°F (350°F fan). Roll the 10 ½ oz shortcrust pastry to line a 23 cm tart tin, keeping the trimmings, and chill for 15 minutes.
20 minStep 2: Blind-bake with paper and beans for 12 minutes, then uncovered for 5 minutes until dry. Turn the oven down to 350°F (325°F fan).
17 minStep 3: Warm the 14 oz golden syrup gently in a pan until runny, then stir in the 4 oz fresh white breadcrumbs, 1 lemon, ¼ tsp ground ginger, 1 egg and 2 tbsp double cream.
5 minStep 4: Pour into the pastry case. Cut the trimmings into thin strips and lay a lattice over the top if you like.
5 minStep 5: Bake for 25–30 minutes until golden and just set; it should wobble slightly in the middle. A common mistake is overbaking, which turns the filling hard as toffee.
28 minStep 6: Cool for at least 20 minutes and serve warm with cream or custard.
20 min
Nutrition per serving
- Calories
- 400 kcal
- Protein
- 4 g
- Carbs
- 66 g
- Fat
- 14 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does treacle tart take?
- About 60 minutes in total: 25 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of fresh white breadcrumbs?
- Crushed crackers or cornflakes, same amount.
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Kartoshka cakeCocoa and cake crumb truffles
Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.
Russian
Undu walaluFried urad dal rings in treacle
Walalu means bangles, and these dark, sticky rings of fried urad dal soaked in kithul treacle are a sweet that Sinhala families bring out for Avurudu and for special almsgivings, often made in large batches by an aunt known for her steady hand. A thick, fluffy paste of ground black gram is piped into loops and fried until crisp, then plunged straight into warm treacle, so the rings stay crunchy on the outside while drinking up the syrup. They taste a little like a darker, smokier jalebi, with a toffee finish from the palm treacle. Watery batter is what ruins them; it spreads into flat blobs, so grind the soaked dal with as little water as possible and beat it until light. This recipe uses no asafoetida, so it is naturally gluten free. Chef's tip: pipe the rings onto small squares of baking paper and lower them into the oil paper and all; the paper peels away in seconds.
Sri Lankan
MarquesitasCheese and cajeta crepes
Evening in Mérida's Plaza Grande means the smell of marquesitas: thin batter pressed in hot hinged irons until crisp, then rolled like a cigar around grated Edam cheese and a sweet filling such as cajeta, chocolate-hazelnut spread or jam. Edam came to the Yucatán through the port trade with the Netherlands and became part of the local cooking, and the salty-sweet combination is the whole point. At home you can cook them in a thin, wide frying pan. Edam is usually made with animal rennet, so check the label or use a vegetarian Gouda-style cheese. Chef's tip: roll while the crêpe is still in the pan and hot; within seconds it hardens and will crack.
Mexican