Treacle Tart.

Image

One of my favourite puddings.

Pastry

6oz 150g Plain flour. (1/2 tsp Xanthan gum for gluten free flour).

1 1/2 oz 30g margarine.

1 1/2 30g white fat.

cold water for binding.

Filling.

4oz 100g golden syrup.

4oz 100g black treacle.

5oz 125g bread crumbs.

2 tsp lemon juice.

1. Preheat oven 180C, 350F, Gas Mark 4, grease a  medium pyrex lid/flan ring or sandwich cake tin.

2.  Rub the margarine, fat into the flour until it resembles bread crumbs. Bind together with the water. Roll out on floured surface to 1/2 inch thickness, place in prepared tin making sure it is to the sides, cut away the excess edge. Place baking balls/large pieces of bread on top of the pastry, place in the oven and blind bake for 7-10 minutes;(doing this will stop the pastry from becoming soggy when the treacle mixture is placed in and baked). Take out and allow to cool while you cook the filling.

3. Warm the syrup, treacle and lemon juice together. Stir in the breadcrumbs, pour the mixture into pastry and decorate using left over pastry.

4. Bake for 25-30 minutes until pastry is golden brown. take out leave to cool completely. Serve with cream, ice cream or custard.

1 1/2 oz 30g margarine.

1 1/2 30g white fat.

cold water for binding.

Filling.

4oz 100g golden syrup.

4oz 100g black treacle.

5oz 125g bread crumbs.

2 tsp lemon juice.

1. Preheat oven 180C, 350F, Gas Mark 4, grease a  medium pyrex lid/flan ring or sandwich cake tin.

2.  Rub the margarine, fat into the flour until it resembles bread crumbs. Bind together with the water. Roll out on floured surface to 1/2 inch thickness, place in prepared tin making sure it is to the sides, cut away the excess edge. Place baking balls/large pieces of bread on top of the pastry, place in the oven and blind bake for 7-10 minutes;(doing this will stop the pastry from becoming soggy when the treacle mixture is placed in and baked). Take out and allow to cool while you cook the filling.

3. Warm the syrup, treacle and lemon juice together. Stir in the breadcrumbs, pour the mixture into pastry and decorate using left over pastry.

4. Bake for 25-30 minutes until pastry is golden brown. take out leave to cool completely. Serve with cream, ice cream or custard.

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