I had some bread left over and decided to have a go at treacle tart. It was delicious and a nice change from bread and butter pudding. It set beautifully and wasn’t too sugary. I found it quite easy to make you just have to remember to let it cool and set before slicing. I was really indulgent and served it with cream though custard would be yummy too

Ingredients

Pastry

• 130g plain flour
• 100g of cold butter (cubed)
• 30g light brown sugar
• Pinch of salt

Filling

• 2 slices of stale bread (blitzed to form breadcrumbs)
• 250ml golden syrup ( I put my can in hot water so it’s easier to pour)
• Juice and zest of a lemon
• 2 eggs
• 3 tbsp of double cream
• Pinch of salt

Directions

1. Make the pastry by adding all of the ingredients to a food processor. Blitz until you have a sand texture. Tip into a fluted flan dish. Using the back of a spoon spread out and push the pastry into the flutes. Prick the base and cool in the fridge for 30 minutes.
2. Once the pastry has chilled. Pre heat oven to 180 degrees (fan) bake the tart for 15 mins.
3. While the pastry is cooking add the treacle to the breadcrumbs in a bow whisk to combine.
4. In a separate bowl add the lemon, eggs, cream and a pinch of salt. Making sure you treacle isn’t too hot if you warmed it first, tip the cream mixture into the breadcrumbs, whisk to combine.
5. Bake in the oven for 30 minutes. Allow to cool and enjoy 😊