Treacle tart

Try this tasty rich recipe for a British classic: treacle tart. It's so easy to make and you'll be glad you did. It makes a lovely pudding or an afternoon tea treat to surprise your family and friends with. You won't be able to trust yourself with the leftovers.

Cakes and bakes
Baked treacle tart still in its fluted tin, a few triangle slices cut out
  • Preparation time 30 minutes (prep. time)
  • Cooking time 40 minutes (cooking time)
  • Serves 10


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


  1. For the pastry, place the flour, margarine and icing sugar into the bowl of your food processor and blitz until the mixture resembles breadcrumbs.
  2. Add the egg and pulse a few times to form a pastry, turn out onto your surface and knead a couple of times to bring together into a dough.
  3. Roll out the pastry and line your tin. Prick the base with a fork and bake blind with baking beans at 170°C for 15-20 minutes until the pastry is set and lightly coloured.
  4. For the filling, place the breadcrumbs, golden syrup, egg, orange juice and zest and ginger, with the syrup, into a bowl and mix well to combine.
  5. Add in the black treacle and combine again.
  6. Pour your filling into the baked pastry case and cook in the oven at 160°C for 20 minutes or until set.