Ingredients Jump to Instructions ↓

  1. Treacle Tart

  2. 350g / 12 oz shortcrust pastry

  3. 135g / 9 tbsp golden syrup

  4. 125g / 9 tbsp fresh white breadcrumbs

  5. grated rind and juice of 1 lemon

  6. 1 tsp ground ginger

  7. egg wash (1 egg beaten with 1 tsp water)

  8. Roll out two thirds of the pastry and use to line a 25cm/10in pie

  9. plate or flan tin.

  10. Warm the syrup over a gentle heat and add the breadcrumbs, grated

  11. lemon rind and 15g/1 tbsp of the juice, and the ginger. Pour into the pastry case.

  12. Roll out the remaining pastry case and cut into strips; use these

  13. to create a lattice design on the top of the tart.

  14. Decorate the sides of the plate with a fork, being sure to press

  15. the ends of the lattice well in. Brush the pastry with the egg wash

  16. 375F/Gas

  17. 5 for 25-30 minutes until the

  18. pastry is crisp and golden.


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