This is a recipe post I’ve had in my folder for some time now… the cold weather this week reminded me of it. A great dessert for a cold night!
Since I’m the only one who likes treacle tart in our house (well, the dogs haven’t been given the chance to test it anyway!) I decided to add some cardamom as well as the traditional ginger…. divine! Otherwise this is the pure and simple traditional English recipe.
- 100g (4 oz) plain flour
- 75g (3 oz) wholemeal flour
- 75g (3 oz) butter
- 250g (10 oz) Golden Syrup
- 1 tsp ginger (or 1/2 tsp ginger and 1/2 tsp cardamom)
- 100g (4 oz) fresh (wholemeal) breadcrumbs
- Juice of 1/2 a lemon
Make the pastry first: rub the butter into the flour until fine and crumbly. Stir in a little cold water – just enough to bring the dough together. Roll out and press into a greased flan dish. Prick the base all over with a fork. Chill for 30 minutes. Preheat oven to 180°C. Bake the pastry case blind for about 5 – 10 minutes.
Meanwhile warm the golden syrup in a pan and add the spices, lemon juice and breadcrumbs. Stir well. Pour the mixture into the prepared flan case and bake for 20-25 minutes. Delicious with cream, crème fraîche or custard!
A British classic!