Cook the Perfect...Treacle Tart

The Fabulous Baker Brothers cook their favourite pudding: Treacle Tart.

Treacle Tart

Perfect for the colder months, this pudding is sweet, warming and the lemon zest gives it a refreshing lift.

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450g Golden Syrup

15g butter

1 egg

Zest of 1 lemon

60ml double cream

1 small spelt loaf (400g)

For the pastry:

250g plain flour, plus extra for dusting

60g sugar

160g unsalted butter, cubed

1 egg yolk

1–2 tbsp water

Preparation Method

1. You need a deep 24cm tart tin with a removable base for this. To make the pastry, combine the flour and sugar in a bowl, then rub in the butter until the mixture resembles breadcrumbs.

Mix the egg yolk with 1 tablespoon of water, add to the dry ingredients and mix well. You might need a little more water.

When the dough comes together, roll it out on a floured work surface (this is a pastry you don’t need to rest before rolling) until large enough to fill the tart tin.

Drape the pastry over the pin, then drop into the tart tin, gently pressing it into the base. Trim the edges.

Chill in the fridge for 20 minutes.

2. Heat the oven to 200°C/Gas 6. Line the pastry case with baking beans and bake ‘blind’ for 10 minutes. Remove the paper and beans and bake for a further 5 minutes to crisp up. Turn the oven down to 180°C/Gas 4.

3. Melt the syrup and butter in a small pan. In a bowl, beat the egg, lemon zest and cream together. When the butter has melted into the syrup, pour it bit by bit into the egg mix.

4. Blitz the bread in a food processor to make breadcrumbs, then add 4 to 5 handfuls (about 120g) into the syrupy mix. (Put the rest of the breadcrumbs in the freezer; they are useful for so many dishes.)  Pour the mixture into the pastry case and bake for 15 minutes or until golden and slightly puffed up.

Leave to cool for 10 minutes before removing from the tin.

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