Nothing cheers us up more on a miserable, wet weekend than a classic hot pud. So I made this treacle tart and served it up after lunch with Ambrosia custard. Magic.
Serves 12
225g plain flour
150g cold butter, diced
1 egg yolk
1 teaspoon golden caster sugar
2 tablespoons cold water
for the filling
800g golden syrup
150g fresh white breadcrumbs
finely grated rind of 2 lemons
50g porridge oats
2 eggs, beaten
Preheat the oven to 180C. Place the flour and butter in a food processor and pulse until it forms fine crumbs. Add the egg yolk, sugar and water and pulse again to form a firm dough.
Roll out the dough and use to line a deep, loose-bottomed 24 cm fluted tart tin. Prick the base and chill for 30 minutes.
To make the filling, warm the golden syrup in a pan until runny but not too hot. Stir in the breadcrumbs, lemon rind, oats and beaten eggs. Pour into the lined tin and bake for 30 – 40 minutes until golden and just set, don’t worry if it’s a little soft. Allow to cool for a few minutes then carefully remove from the tin, slice and serve with custard.
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