Treacle Tart

This is a recipe post I’ve had in my folder for some time now… the cold weather this week reminded me of it. A great dessert for a cold night!

GoldenSyrupAren’t the Tate and Lyle tins of Golden Syrup stylish?!

Since I’m the only one who likes treacle tart in our house (well, the dogs haven’t been given the chance to test it anyway!) I decided to add some cardamom as well as the traditional ginger…. divine! Otherwise this is the pure and simple traditional English recipe.

Treacle Tart

TreacleTart2

  • 100g (4 oz) plain flour
  • 75g (3 oz) wholemeal flour
  • 75g (3 oz) vegan butter/margarine
  • 250g (10 oz) Golden Syrup
  • 1 tsp ginger (or 1/2 tsp ginger and 1/2 tsp cardamom)
  • 100g (4 oz) fresh (wholemeal) breadcrumbs
  • Juice of 1/2 a lemon

Make the pastry first: rub the vegan butter into the flour until fine and crumbly. Stir in a little cold water – just enough to bring the dough together. Roll out and press into a greased flan dish. Prick the base all over with a fork. Chill for 30 minutes. Preheat oven to 180°C. Bake the pastry case blind for about 5 – 10 minutes.

Meanwhile warm the golden syrup in a pan and add the spices, lemon juice and breadcrumbs. Stir well. Pour the mixture into the prepared flan case and bake for 20-25 minutes.  Delicious with cream, crème fraîche or custard!

TreacleTart3

A British classic!

😀