We went to friends for Sunday lunch and were treated to the best treacle tart I’ve ever eaten. I freely admit I don’t actually care very much for this particular pudding as I have always found it cloying and stodgy. But not this one. It was light and fragranced with citrus with crumbly short pastry.
So I asked our hostess, Alice, for the pudding recipe so I could share it with A&G readers and she kindly let me into her secret…
Recipe for the best treacle tart I’ve ever eatenCourse: Recipes, Sweet Treats
Not only light and citrussy, but very easy to bake
1 Orange zested
2 tbsp Lemon Juice
1/2 pk Jus Rol Short Crust Pastry
1lb (450g) Golden Syrup
200g Waitrose Fresh White Breadcrumbs
- Preheat the oven to 180 degrees.
Roll the pastry out and line a fluted loose bottomed flat case 7”- 9” (depending on what you have).
- Bake blind with baking beans and baking parchment for about 10 mins. Remove paper, prick the base and return to the oven for another 5 or so mins (no soggy bottoms please!)
- Mix together the golden syrup, breadcrumbs, lemon juice, and orange zest.
Pour into the pastry case, avoid squashing the crumbs down. (You don’t want a dense mix)
- Cook for 30 mins until just browning and crisp on top. Serve with clotted cream or double if not feeling so indulgent!
Lots more tried and tasted recipes here to sweeten your tastebuds