So at the weekend I made my Treacle Tart for World Baking Day as mentioned here. The first thing I have to say is that I didn’t use the recipe on the website. I did start to, but the pastry turned into a great big mess, it was too dry and it wasn’t even possible to roll it out. So instead I found a new recipe and started again. And I have to say it worked perfectly. What do you think?
The recipe I used is from DK’s The Cooking Book –
For the pastry
175g plain flour
1 tsp caster sugar
Rub the flour and butter together to form breadcrumbs. Add the sugar. Mix the egg yolk with 3tbsp of cold water and add to the mixture. Combine to form a dough.
Roll out the pastry on a floured surface into a circle shape. Then place into a greased tin. Use a fork to prick the base all over. Now chill for 30 minutes in the fridge.
For the filling
8 tbsp golden syrup
zest of 1 lemon – grated
1tsp lemon juice
pinch of ground ginger
4 tbsp fresh breadcrumbs
Warm the syrup, lemon zest and juice in a pan. Add the ginger.
Place the breadcrumbs in the pastry case, then cover in the syrup.
Leave for 5 minutes before baking in a preheated over – 190C (375F/Gas 5) – for 25-30 minutes.
Serve with custard. We’ve been eating this all week, as it’s been so miserable that a wintery pudding fits right in!