Treacle Tart – Delicious Dessert!
It’s funny isn’t it that sometimes there is dish that you don’t eat for years – in fact you may have completely forgotten about it and then something triggers the memory of how much you like something and well – you just have to have it. Well that happened to me just last week with Treacle Tart – or more acurately to my husband.
We were walking back from a breezy stroll and considering what to have for dinner. As cooler Autumn days are rolling in I was wondering about comforting – and easy desserts. And my husband suggested Treacle Tart. I last made it years ago and couldn’t wait to make it once it was suggested! It was one of the puddings that I loved at school with the ubiquitous lumpy custard!
Easy, Low Cost Dessert
I have made it for my children in the past so I knew how easy it is to make (and of course it is a bit naughty too!) It is however low cost – and a great way to use up any stale bread!
Researching recipes on the internet there are many variations and some are bit too fussy for me, so this is a plain, basic recipe! The proportion of syrup to breadcrumbs varies too – but I do think the proportions in this recipe are just perfect. I used wholemeal breadcrumbs because I think they give a better flavour and more robust texture – but you can use white or a mix of both – really whatever you have!
Make your own pastry – wholemeal or white – or even use ready made pastry if you want to be extra quick to make the dessert.
Store Cupboard Dessert
This is a dessert that is made with store cupboard ingredients so can be put together when you get a fancy for a pudding or something sweet but don’t have much in the house! If you need to go to a shop – the ingredients are so simple any corner shop will have them.
Now I have made one again – it may well not be very long until I make another one!
Serve with custard (the best option in my opinion), cream, yoghurt, ice cream or evaporated milk. Enjoy hot and then have any leftovers cold – or re-heat it.
Treacle Tart
Ingredients
- 140g / 5oz plain flour
- 35g / 1.25oz butter
- 35g /1.35oz solid vegetable fat
- 2 tablespoons water
- 454g / 1lb golden syrup
- 150g / 5.2oz bread (stale, wholemeal, white)
Cooking Directions
- Place the flour in a bowl
- Rub in the fat gently and quickly using your fingertips until it looks like crumbs
- Add the water and using your hand pull the mixture together into a ball
- Place in a box or bag and put in the fridge for 30 minutes or longer
- Grease a cake tin or quiche tin well
- Roll out the pastry
- Place in the tin and trim the edges
- Place back in the fridge
- Heat the oven to 180 degrees C or gas mark 4
- Place the golden syrup in a saucepan
- Gently heat the syrup until it is runny, but do not boil or overheat
- Stir in the breadcrumbs
- Pour into the pastry case and flatten out with the back of a spoon
- Bake in the oven for about 30 minutes
- Serve hot or cold
Make the Pastry:-
Make the Treacle Filling:-
Print Recipe
love this recipe. Took me back to granny colgrave who would sometimes crush cornflakes across the top.
Thanks for bringing back the memories
Ah yes! I remember having it like that too!
Hi Penny,
Love this old fashioned recipe. I remember standing in my Grandma’s kitchen while she did the weeks baking, this was one she always made at my request but with a variation. I seem to remember Grandma used coconut instead of breadcrumbs, no idea where she got this from.
I will be trying it with coconut soon, I think. I like the sound of that idea!