Treacle tart on the menu gets people excited. People reminisce about nursery puddings ‘by proxy’, myself included. I can’t remember having treacle tart as a child, I can’t remember eating it off a picnic blanket with grubby knees (yes I meant that how it sounds) or any of that nonsense, but I still attach a nostalgic response to it. I don’t know why. Hormones probably... its only a matter of time.
90g butter (salted or unsalted, adjust the additional salt accordingly)
625g Golden syrup
50ml double cream (single will do if that’s all you’ve got)
2 large eggs + 1 yolk
25ml lemon juice
230g fine white bread crumbs from day-old stale bread
½ teaspoon salt
Here we go, eyes down, look in:
First, blind bake a pastry case. Then...
Over a low heat, warm the golden syrup with the butter, ever so gently. When the butter starts to warm enough to melt the right angles of its edges, stir it to incorporate and thereby speeding up the melting process (You don’t want this lot too hot when you add the eggs. No. There’s a chance you’ll scramble your eggs).
Add the cream in a steady stream, then the lemon juice, stirring as you go.
Then the eggs, which you’ve beaten beforehand. Add them in a dribble at a time. Stirring continuously. You don’t need to go OTT, just keep things moving.
Add the salt, then the bread crumbs, mix it thoroughly then pour it into a blind baked pastry case.
Shove it in the oven for 25mins at 180 , then turn it down to 160⁰C for another ten – it may still need longer, if it does this doesn’t mean you have failed, just check it regularly.
It will rise ever so slightly, have absolutely no wobble, and will have developed a firm-ish crust, you can tell if your crust is firm-ish, by poking it with your finger and seeing if it feels…firm. If it isn’t, it will stick to your finger like molten lava to a blanket, so use a not-so-important finger for the task.
That’s it done. It’s easier to cool it and then chill it before portioning.
Reheat at 180⁰C for 10 mins.