Treacle Tart


“I’m Only a Poor Little Sparrow”

Here I am singing “I’m Only a Poor Little sparrow” by The Ramblers, (which many of you my age will remember). I’m dressed up as a bird to get my Entertainer’s Badge in Brownies.

I was more successful at getting my Cook’s Badge, for which I made shortbread, coconut cakes and treacle tart. This recipe is so easy, even your 8-year-old could make it. And it is scrumptious!

Treacle Tart

Serves 8
PASTRY 170g (6oz) plain flour * 85g (3oz) unsalted butter, chilled and diced * 2 tbsp icy water

FILLING: 395g (14 oz) golden syrup * 140g (5 oz) fine, fresh, white breadcrumbs * 1 lemon, finely grated zest and juice

To make the pastry, put the flour into a large mixing-bowl, add the pieces of butter and rub in using your fingertips until the pastry resembles fine breadcrumbs. Mix in enough water to bring the ingredients together to make a firm dough. Wrap in clingfilm and chill for about 20 minutes. Roll out the pastry thinly on a lightly floured worktop and use to line a 18cm/9 inch flan tin. Prick the base of the pastry case with a fork to prevent it from rising up during baking.

To make the filling: gently warm the syrup in a large pan until runny. Take care not to let it boil. Remove from the heat, stir in the breadcrumbs and lemon zest and juice. If the mixture looks runny, add a few more breadcrumbs. Leave to cool, then pour the mixture into the pastry case and spread evenly. Pre-heat the oven to 180°C/350°F/Gas 4 and bake blind for 10 minutes. Then add the filling, bake until the pastry is golden and the filling is set. Leave to cool before you remove the tart from the tin. Serve warm or at room temperature.

I have collated all my favourite recipes into one book, FOOD FOR ALL OCCASIONS.

This recipe comes from the section TRADITIONAL PUDDINGS, a selection of the best of British cakes and desserts.


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