Traditional recipes

Treacle tart


Serves 12

Cooks In1 hour 10 minutes plus chilling

DifficultyNot too tricky

Nutrition per serving
  • Calories 407 20%

  • Fat 16.2g 23%

  • Saturates 9.4g 47%

  • Sugars 36.5g 41%

  • Protein 5.2g 10%

  • Carbs 59.2g 23%

Of an adult's reference intake

Ingredients

  • unsalted butter , for greasing
  • 30 g molasses
  • 400 g golden syrup
  • 100 g porridge oats
  • 100 g breadcrumbs
  • 1 lemon
  • 2 large free-range eggs
  • SWEET PASTRY
  • 200 g unsalted butter
  • 90 g sugar
  • 280 g flour , plus extra for dusting

Recipe From

Jamie Magazine

By Union Jacks

Method

  1. For the pastry, cream the butter and sugar with an electric mixer. Gently mix in the flour to form a paste – this pastry is very soft.
  2. Gently form a ball, wrap in clingfilm and chill for at least 4 hours.
  3. Preheat the oven to 160ºC/gas 2½ and grease a round 22cm tart tin with a removeable base.
  4. Roll out the pastry on a lightly floured surface to about 3mm thick.
  5. Line the tin with the pastry, prick the base with a fork and blind bake for 10 to 12 minutes, until golden brown.
  6. Remove from the oven and spread the molasses over the base.
  7. Warm the golden syrup in a pan over a low heat. Blitz the oats in a food processor and add most of them to the syrup with most of the breadcrumbs, reserving a handful of each.
  8. Add the lemon zest and juice and stir to combine. Beat and stir in the eggs, making sure the syrup mixture isn’t too hot.
  9. Pour the mixture into the case and sprinkle over the remaining breadcrumbs and oats.
  10. Cook in the oven for 30 to 35 minutes until the filling has lightly set and the top is a deep golden colour.
  11. Cool in the tin for at least 5 minutes, then serve with double cream.

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