The Almanack’s Treacle Tart
If you’ve opened up our new summer menu, you will have seen the arrival of the classic British pud, Treacle Tart. Perfect for that summer BBQ pudding. Simply follow our recipe that our chefs have very kindly shared and it’ll be a hit!
The Almanack’s Treacle Tart
This recipe makes 12 portions
For the short crust pastry casing:
Ingredients:
200g plain flour
100g cold butter
Method:
– Tip the flour into a mixing bowl. Cut cold butter into small pieces and add. Toss them to coat with the flour. Using your fingertips, rub the butter and flour together. Continue with this until it resembles breadcrumbs.
– Sprinkle in 2 tbsp. of cold water and mix in until the mixture comes together. Gather the dough and move it onto a work surface that has been sprinkled with flour. Knead lightly to form a small ball.
– Sprinkle the rolling pin with flour and roll the dough using sharp strokes.
– Set in a baking tin when the dough is roughly 5cm larger than the tin. Drape it over and press dough into the corners of the tin. Don’t trim off the edges and chill for 30 minutes.
– Heat oven to 180c and fill the pastry case with baking paper and add baking beans. Bake for 15 minutes, then remove the paper and beans and cook for 5 minutes more.
For the Treacle:
Ingredients:
600g of Golden Syrup
170g Fresh of White Breadcrumbs
120g Ground Almonds
2 Eggs
300ml Double Cream
Method:
– Pre-heat a fan assisted oven to 160°C
– Gently heat the syrup in a pan.
– Once melted, add the breadcrumbs, almonds, eggs and double cream.
– Pour the mixture into the pastry and level out the surface.
– Cook for 40 minutes.
