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Tuesday, 9 March 2010

Treacle Tart

Image provided courtesy of

Treacle Tart is a wonderful thing and is nice year round, but often presented from late summer through winter. Its surprisingly easy to make, and provides a wondrous accompaniment in a variety of settings, inclusive of elevenses, afternoon tea, or as a dessert at mealtimes. In the more social settings however i belive its best enjoyed with coffee.

500g of Golden syrup
Juice of one lemon
500g of fresh bread crumb crusts removed
50ml of double cream
2 egg yolks

Line the flan tins with sweet short crust pastry , then blind bake
Warm up the syrup & lemon juice, then add the egg yolks and beat in very slowly
Stir in the breadcrumbs and add the cream
Pour into the pastry cases and bake in a moderate oven for 20 minutes or until it is light golden brown

Can be served with a variety of accompaniments inclusive of warmed pecan nuts, vanilla ice cream, whipped cream, creme chantille or even double cream on its own.


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