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Treacle tart

Try this tasty, rich and easy recipe for a British classic. It makes a lovely comforting pudding or an afternoon tea treat to indulge in with your family and friends.

  • 30 minutes prep. time
  • 40 minutes cooking time
  • Serves 10
  • Cakes, bakes & desserts
Baked treacle tart in a fluted tin, a few triangle slices cut out
Enjoy a slice of this classic tart | © National Trust/William Shaw


For the pastry

  • 250g wholemeal flour
  • 125g margarine
  • 80g icing sugar
  • 1 egg

For the filling

  • 300g white breadcrumbs
  • 375g golden syrup
  • 50g black treacle
  • 2 balls stem ginger in syrup, finely chopped
  • 50ml ginger syrup
  • 1 egg
  • ½ orange, juice and zest


Step 1

For the pastry

Place the flour, margarine and icing sugar into the bowl of a food processor and blitz until the mixture resembles breadcrumbs.

Step 2

Add the egg and pulse a few times to form a pastry. Turn out onto a work surface and knead a couple of times to bring together into a dough.

Step 3

Roll out the pastry and line a tin. Prick the base with a fork and bake blind with baking beans at 170°C (150°C fan/gas mark 3) for 15–20 minutes, until the pastry is set and lightly coloured.

Step 4

For the filling

Place the breadcrumbs, golden syrup, egg, ginger, orange juice and zest, with the syrup, into a bowl and mix well to combine.

Step 5

Add in the black treacle and combine again.


Step 6

Pour your filling into the baked pastry case and cook in the oven at 160°C (140°C fan/gas mark 3) for 20 minutes or until set.

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