by V. Hesketh
This is a pudding of my childhood. Cold winter days with sticky deserts served hot with custard. This cake can be sliced and eaten cold too, it’s not just a winters day thing.
Treacle tart isn’t made with treacle at all but with golden syrup. It’s traditionally made with breadcrumbs but we found out years ago that crushed biscuits are much better!
For the cake you need:
12oz shortcrust pastry
9tbsp golden syrup
9tbsp fresh white breadcrumbs (or crushed digestive biscuits)
1 knob of butter about 1tbsp
grated rind and juice of 1 lemon
1 tsp ground ginger
egg wash (1 egg beaten with 1 tsp water)
Once the pastry is made, line a pie dish with two thirds of the mix.
In a pan put the butter and syrup, warm through gently add the rind and juice of the lemon.
Once the mix in the pan is runny add the breadcrumbs or crushed biscuits, stir the contents of the pan until the crumbs absorb all the syrupy mixture.
Tip the contents of the pan into the lined pie dish, roll out the remaining pastry and cut into strips, use these to make a lattice effect covering for the pie. Brush the pastry with the egg wash and cook in a preheated over for 25-30 minutes at 190C/375F enjoy hot with custard or wait to cool and eat as a treat.