Sugar Free Baking

angeltreats

Oh oh oh, make treacle tart!! Do you have breadcrumbs, or some bread that you can shove in the blender to make some?

rosie383

How weird is that? I found a tin of treacle lurking today too, and thought about making a treacle tart! I haven't eaten it for years. I think I should have some breadcrumbs in the freezer. Must have a look now for a recipe for treacle tart as I have never made one before.
Thanks for the suggestions. I would tend to make fifteens rather than rocky road, and I don't have all those yummy things in the cupboard today.

[Deleted User]

gingerbread men, flapjacks

angeltreats

rosie383 wrote: »

How weird is that? I found a tin of treacle lurking today too, and thought about making a treacle tart! I haven't eaten it for years. I think I should have some breadcrumbs in the freezer. Must have a look now for a recipe for treacle tart as I have never made one before.

Here's how I make it:

Make pastry. 8 oz flour, 4 oz butter (or half butter, half lard), dessertspoon of caster sugar, one beaten egg, few drops of cold water if you need some.

Line your tin or a few small tins and stick the leftovers in the freezer. You could use some of the extra to put a pastry lattice on top. Chill the lined tin(s) in the fridge for a bit.

In a small pan, warm some golden syrup (about 200g or 250g) with a spoonful of butter. Mix in about 50g white breadcrumbs, the zest and juice of one lemon, and about four or five tablespoons of double cream. Pour into the pastry case(s) and bake at 180ºC till done - around 20 minutes for mini tarts, maybe half an hour for one big one.

(Apologies for the mixture of metric and imperial, I do most stuff by eye so am trying to imagine how much of everything you'd need!)

I've also made the filling with a couple of eggs, which was nice. It's rich but not too heavy. And I've made it, in a pinch, without the cream and that's also fine but a bit chewier.

I can so tell you're from NI by the way, nobody outside of NI has ever heard of fifteens! Funny enough I've never made them, although I certainly like eating them

grumswifie

I feel the need to know what fifteens are now........

rosie383

Easy peasy recipe. Take 15 digestives and bash. Cut up 15 marshmallows, 15 glace cherries (and 15 walnuts if you want). Mix it all in a bowl with enough condensed milk to give a big sticky lump!!! Get a bit of tin foil, sprinkle with a bit of coconut and make your sticky mixture into a big sausage on top of the coconut. Roll it up in the tin foil, and put in the fridge until firm. Remove from the tinfoil and cut into slices. You can make it as big or as small as you like. Personally, I make one that gives me lots of slices that would fit into bun cases, then there are lots to go round. If you go into a cafe in NI, you will get a huge one the size of a saucer.
Last time I didn't have any glace cherries, and substituted fizzy starwberry sweeties cut up. Waow, they were gorgeous!!

Angeltreats. Thank you so much for the recipe for treacle tart. I really wish I had seen it before I tried another recipe for a golden syrup tart from the recipe thread. Don't know where I went wrong, but it was so horrible that even I wouldn't eat it, and it has ended up in the bin. I wouldn't even have been able to hide it under custard and feed it to the family. Looking at your recipe, I think the amount of breadcrumbs was totally wrong. It said to use 4oz breadcrumbs and 2oz ginger nut crumbs, or twice the amount of breadcrumbs if you didn't have biscuit crumbs. I had 6 oz of breadcrumbs to 8 tbsp syrup and juice of a lemon. I also didn't bake the pastry case blind first...so it was very raw on the bottom, and had to go back in the oven for a while. I was expecting a nice sticky sweet chewy tart, and instead it was pale, bland, chewy and not even sweet.
I think I will have to write your recipe down and save it for a couple of weeks time when I can share it with some girlfriends. If I make it tomorrow, as rich as it sounds, I would end up eating most of it myself!

emiff6

I use dessicated coconut instead of breadcrumbs, and often put a sponge topping on. Delicious!

rosie383

I like the idea of the coconut and the sponge topping. I was wondering.... if I make wee ones, could I freeze some? And I love the idea of wee ones with a sponge top. Actually, I think I feel like doing some wee pastry cases with jam in and sponge on top, just like mum used to make. Haven't had one of those for years!

Lily-Lu

I quite often make a steamed sponge pudding using syrup. It's a basic sponge cake recipe that I use. I grease a pudding basin with butter, put a couple of tablespoons of syrup in the bottom, then pile the cake mixture on top of the syrup. Use a double layer of greaseproof paper over the top of the basin, tied with a bit of string/wool and steam it in a pan for about an hour and a half. It does take a long time to cook, but it's a firm favourite in our house and worth the wait

blissfulbabe

If you microwave a steamed pudding it's ready in minutes rather than hours .