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!
Aren’t the Tate and Lyle tins of Golden Syrup stylish?!
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.
Treacle Tart
- 100g (4 oz) plain flour
- 75g (3 oz) wholemeal flour
- 75g (3 oz) vegan butter/margarine
- 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 vegan 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!
😀
Words and Herbs 
No one else likes the magnificent Treacle Tart? Well then there is more for you! What a fabulous treat for afternoon tea!
It kept well for a couple of days, but I DID manage to eat it all alone.. it was only a small one! 😉 Have a lovely Thanksgiving Deb!
That takes me back to my childhood! I was never been able to understand why it is called Treacle Tart when it is made with syrup. I used to love it whenever my Mum made it but now, oh the calories!
I think at this time of year the calories are soon burned off after a touch of gardening. 😉 I love dishes like this that make me feel all sentimental about years gone by! 😀
Hi Cathy, what kind of Syrup is it? We use Rübensirup (made of Zuckerrübe) for breakfast. I guess, this will not be yours.
I have never found a German syrup quite the same Uta… this was “imported”. 😉 It would probably be nice with any kind of syrup though! 😀
I don’t think i’ve ever had this tasty dessert, but I can tell by the ingredients I’d love it. I am going to track down the syrup. I’m pretty sure we have a few specialty stores that would carry it. If I can’t find it, I may have to ask you if you can recommend a substitute! 🙂
I’m really not sure what could substitute this syrup Debra! It is smooth without a hint of bitterness, unlike treacle. But maple syrup would be fabulous I bet! 😀
Golden syrup is very hard to find here too, but worth ‘importing’ when space in the luggage allows because as you say there is nothing else quite like it! Wish I could help you eat it!
The golden syrup is rationed out to last as long as possible, otherwise I’d be tempted to make the tart more often! 😉
Oh a favourite pud from long ago school days 🙂 The tins make great containers for small houseplants Cathy. I think that there is a special Christmas edition on the supermarket shelves at the moment.
That’s a great idea for the tins Anna! I’ll have to ask for a tin for Christmas… along with the English teabags and Cheddar cheese! 😉
Looks yummy! I would give it a try:^)
Bet you’d love it Marian. It’s a lovely sticky consistency… 😀
Yummie, Cathy! And you know I’ve always loved the stylish can of the baking powder when we lived in Ireland, very pretty. Have a good weekend 🙂
Hi Annette. I don’t know the baking powder cans, but think the “look” is still perfect after all these years. Hope they never change the design! Have a lovely weekend too!
Have you seen the equally stylish tins of Lyle’s Black Treacle. An essential ingredient in ginger cake.
Oh yes, such a gorgeous colour. Although I’m not so keen on the treacle as the golden syrup. We used to mix it into sago pudding… 😀
I have never had this but it looks yummy. I wonder what it tastes like that I may know. And Golden Syrup…what exactly is that?
Difficult to describe Donna: sweet, with a slightly gooey consistency and just a little bit of bite from the spices. The syrup has a very smooth flavour – not at all bitter. It tastes “golden”! I think maple syrup would probably be lovely too. 😉
Looks so yummy…it reminds me a bit of a butter tart, which I adore. I wonder if I can find the equivalent to your Golden Syrup here. There are a few specialty stores that sell British goods, though (there’s actually one near my workplace, come to think of it), so perhaps I can find it on the shelves – or maybe they will order some in for me. If not, I will try maple syrup.
Have a fabulous weekend!
I do hope you find some Sheryl, but I think Maple syrup might be pretty tasty too. I like the sound of butter tart! 😉 It’s definitely time for some winter comfort food!
Looks interesting Cathy. It bet it’s good…especially you making it. (send me some) 😉 This time of year has me baking a lot myself and I am putting on the weight to show it,,,haha. I suppose I’ll have to work those extra pounds off by working in the yard this spring.
There’s a whole tart in the post for you – express! We need the calories in winter. If I have to shovel any snow this winter I shall be glad of some extra “layers”! LOL!