Easy Treacle Tart

Easy Treacle Tart is an old fashioned & traditional dessert here in the UK. It is wonderfully sticky and gooey, and just the easiest thing to throw together. My preference is always a deep dish treacle affair, why go small when you can go large in the pudding department.

Jump to:

• Reasons to love Treacle Tart
• Equipment
• Ingredients
• Method
• What you gonna serve it with?
• Top Tips
• More traditional delish British puddings
• Easy Treacle Tart

Reasons to love Treacle Tart

• off the chart delicious
• really easy to make
• cheap ingredients
• only a few ingredients
• great as leftovers
• rib sticking comfort food that you just gotta sink your spoon into
• brings every one to the table grinning

Equipment

• Digital Scales
• 8" loose bottomed flan/ quiche tin
• Scissors
• lemon juicer
• medium saucepan
• Wooden spoon
• Spatula
• baking beans
• baking paper
• Food Processor
• measuring spoons

*Scroll down for the full printable recipe card. Below are step by step photos and instructions baby*

Ingredients

• 200 grams (7oz) white breadcrumbs - from day old bread
• 500 grams (17oz) golden syrup
• 320 grams (11oz) ready rolled shortcrust pastry you can make your own shortcrust if you wanna
• l medium lemon - juice of
• 1 large egg
• 2 tbsp cream
• pinch of salt

Method

• Preheat the oven to 200C (180C fan-assisted, 390F)
• Use a food processor and whizz up those 200 grams (7oz) breadcrumbs. I know it's a pain to do but remember you're not making pastry...

• Get the shortcrust pastry out of the packet fresh from the fridge and line your tin with it. It won't reach fully across two of the sides but don't sweat it Susan.
• Simply snip off the pastry that hangs over the other edges and use the lengths to make up the sides that it doesn't reach fully across.

• I know Gordon Ramsey would scream in my face for this but....

• Gently press the pastry strips into the other pastry edges and snip off any excess so that you don't have a bulky edges where the ends meet. It's not gonna be perfect but sweet talk it.
• Press a fork all over the base. This stops air pockets getting all excited and puffing up the pastry...honestly it's a thing.

• Line with a big old circle of baking paper and pour on in some baking beans or similar. Make sure the baking paper comes up over the sides. I tried to be clever here with just a cake liner and the beans did get a bit stuck in the pastry. Served me right...right?

• Bake for 10 minutes, then remove from the oven and carefully remove the beans (they're hot!) and the baking paper. Put it on on back in there for another 5 mins until the base gets a tiny bit golden.

• Mix the egg and 2 tbsp cream together in a cutesy little bowl, just because.

• Warm the 500 grams (17oz) syrup, pinch of salt and lemon juice up in a saucepan over a gentle heat until warm but NOT boiling. Pour on in the eggy mix.

• Stir it all well through and pour it all into the breadcrumb bowl

• Stir it all up good & sticky.

• Pile it all into that pastry case and smoosh it level.

• Turn down the oven to 180C/350 F. Bake that beauty for 35-40 minutes until it's set and busy going about it's browning business on the top.

• Let it cool quite a bit in the tin, then remove carefully from the tin and slice with a sharp knife.

What you gonna serve it with?

Vanilla ice cream, double cream (heavy cream) or the holy grail, vanilla custard.

Top Tips

• I leave my bread out overnight covered on a wire cooling rack to get suitably stale and positively bored.
• Store covered in the fridge for 3-4 days or freeze for up to 3 months in a stout plastic container.
• Reheat leftover wedges in the microwave in 20 second bursts.
• Serve warm not hot.

More traditional delish British puddings

• lemon steamed sponge
• spotted dick
• sticky toffee pudding
• apple crumble
• rhubarb crumble
• lemon posset
• apple pie
• treacle sponge
• jam steamed sponge
• chocolate steamed sponge