Ultimate treacle tart

recipe Detail


Master the art of the treacle tart with our recipe for this gastropub favourite. Serve this rich and sticky pud with double cream and blueberries. Serve as part of a gastropub-style lunch for 6, with beetroot and goat’s cheese terrine to start, followed by individual fish pies.


- 1 refrigerated pie crust

- 1 cup golden syrup

- 1 cup fresh breadcrumbs

- 1/4 cup melted butter

- 1 egg

- 1 tsp vanilla extract

- 1 tsp ground ginger

- 1 tsp ground cinnamon

- Pinch of salt

- 1 tbsp olive oil


1. Preheat your oven to 375°F (190°C).

2. Roll out the refrigerated pie crust onto a lightly floured surface and place it into a 9-inch tart pan. Trim off any excess dough and prick the bottom with a fork.

3. In a mixing bowl, combine 1 cup of golden syrup, 1 cup of fresh breadcrumbs, 1/4 cup of melted butter, 1 beaten egg, 1 tsp of vanilla extract, 1 tsp of ground ginger, 1 tsp of ground cinnamon, and a pinch of salt. Mix well until everything is fully incorporated.

4. Pour the treacle mixture into the prepared tart crust and spread it evenly.

5. Drizzle 1 tbsp of olive oil over the top of the tart to add a slight savory flavor.

6. Bake the treacle tart for 30-35 minutes, or until the crust is golden brown and the filling is set.

7. Let the tart cool for at least 10 minutes before serving. You can serve it warm or at room temperature.

8. Optional: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a deliciously sweet and tangy dessert.

Enjoy your ultimate treacle tart using only these simple ingredients!

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