treacle tart

Amanda65

Hi all

I made a treacle tart last night and although nice the filling is rather thin!

The recipe said to use 6tbsp golden syrup adn 2oz breadcrumbs. I actually ended up putting in more rbeadcrumbs as it looked so runny but stil it wasn't lovely and 'bouncy' like Mr Kiplings

Anyone have a better recipe?

Amanda x

janeawej

hi, i always put some lemon juice in with my treacle tart filling, you need at least 1 2/2 cm depth to get that lovely bouncy texture. good luck next time

Penelope_Penguin

Hi Amanda :beer: I've never made treacle tart, so didn't know that it has breadcrumbs in I'll be trying this one

I'll add your post to the existing thread on treacle tart so that you can browse other recipes there

Penny. x

domesticgoddess789

hi all

I've got a uge ba of breadcrumbs in the freezer and would appreciate an easy, cheap and foolproof treacle tart recipe to get them used up.

many thanks,
hayley

alisont

This vegan ones very cheap to make:

http://www.parsleysoup.co.uk/getrecipe.php?section=desserts&recipe=treacle_tart

I fancy making that now!

thriftlady_2

pinkhayley789 wrote: »

hi all

I've got a uge ba of breadcrumbs in the freezer and would appreciate an easy, cheap and foolproof treacle tart recipe to get them used up.

many thanks,
hayley

Just made one for tea;)

Make pastry with 6oz flour and 3oz fat. Roll out and line a flan/tart tin.

Put about 9 tbsp of golden syrup in a pan and heat gently. When runny add between 8 and 12 oz breadcrumbs, juice of half a lemon and some ground ginger if you want. Mix well-you should have a thick sticky paste of breadcrumbs. Pour into the pastry case and bake at 190 for 30 mins.

madlyn

i went out for lunch yesterday, and for pudding i had treacle tart. i had forgotten how delicious it was and want to make one. so does anyone have a recepie that wouldn't mind sharing please?

Hardup_Hester

I make mine with either breadcrumbs or crushed cornflakes in a pastry shell, pour over golden syrup & bake.

jcr16

i do mine the same as hester. crush up cornflakes and pour over syrup. and then cook.

i also do mini ones. which are jam tart size with a small amount of syrup and cornflakes. i've found it is important to put less in as the syrup can bubble over and weld to the bun tray.

gorgeous slightly cool from oven or with lashings of ambrosia custard.

emiff6

This is my variation:-
Shortcrust pastry to fill an 8" flan ring
Filling:
4-6 tabs golden syrup
grated rind of 1 lemon plus juice of half a lemon
2oz fresh breadcrumbs
11/2oz dessicated coconut

Topping:
2oz SR flour
2oz butter, softened
2oz sugar
1 egg
1 tab water

Line a flan tin with the pastry.
Warm the golden syrup & stir in the rest of the filling ingredients. Spread into the pastry case.
Beat together all the topping ingredients and spread over the syrup mixture.
Bake at 200 degrees C for about 20 minutes until the sponge topping is cooked and golden.

Serve warm, preferably with cream!