Ginger Treacle Tart

This 'waste not, want not' recipe turns leftover fruit scones into a delicious sweet tart with a kick of ginger. Inspired by the Tudor belief that ginger "warmed" the body, this sweet treat is the perfect winter warmer!

Cakes and bakes
A slice of Ginger Treacle Tart
  • Preparation time 30 minutes (prep. time)
  • Cooking time 30-35 minutes (cooking time)
  • Serves 15



  • 425g Digestive biscuits
  • 212g Butter



  • 845g Golden syrup
  • 112g Butter
  • 450g Scone crumbs
  • 4 Eggs
  • 1 Lemon, zest and juice
  • 1/3 Jar of stem ginger, ginger pieces and syrup (about 200g)
  • 1 tbsp Icing sugar to finish


For the base:

  1. Heat the oven to 150c.
  2. Line the base and sides of a small rectangular tin (30x45cm).
  3. Blend the biscuits to a fine crumb in a food processor.
  4. Melt the butter and stir in the biscuit crumbs. Press this mixture firmly into the tin. Chill thoroughly.

For the topping:

  1. Melt the golden syrup and butter gently together in a pan (You do not want this to boil!)
  2. Once this is melted take off the heat and stir in the scone crumbs, eggs, lemon zest and juice and the chopped ginger and syrup.
  3. Once the base is well cooled pour this mix over and bake for 30-35 minutes or until firm to the touch.
  4. Allow to cool before cutting into 15 portions (5x3)

For the glaze:

  1. Make the glaze by mixing the icing sugar with a little water befor zig zagging the tops of the squares.


These tasty treacle tarts keep in the fridge for 4 days.