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.
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
- For the pastry, place the flour, margarine and icing sugar into the bowl of your food processor and blitz until the mixture resembles breadcrumbs.
- 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.
- 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.
- 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.
- Add in the black treacle and combine again.
- Pour your filling into the baked pastry case and cook in the oven at 160°C for 20 minutes or until set.