Mrs Kirk’s delectable treacle tart is next to none, and sneakily simple to make.
What goes in
400g golden syrup
150g white breadcrumbs
Zest and juice of two lemons
Shortcrust pastry (depending on how lazy you’re feeling, you can use a pre-made base, shop bought pastry or make your own. We suggest shop bought. If Jamie Oliver does it, so should we)
One 18cm round tin or tart dish (roughly)
What to do
1. Set the oven to 180°C. If you’re using uncooked shop bought or homemade pastry, you’ll need to blind bake it (avoiding dreaded soggy bottoms). To do this, grease and flour your tin and carefully line it with the rolled out pastry. Place a piece of baking paper on top and pour in some ceramic baking beans (no one has these, rice will do just fine) and bake for about 15 minutes until the pastry is no longer soggy.
2. Gently warm the syrup in a large pan until runny. Don’t let it boil! Take it off the heat and stir in the breadcrumbs, lemon zest and juice. If the mixture looks runny, add a few more breadcrumbs.
3. Leave to cool, then pour the mixture into the pastry case and spread evenly. Bake for 25-30 mins until the pastry is golden and the filling has set.
4. Serve hot or cold with vanilla ice cream.
This is the perfect thing to bake if you happen to have a load of old bread and golden syrup lying around. To make your own breadcrumbs, take stale or oven-dried bread and stick it in the blender. Easy as pie (or tart…)