Servings

For the Pastry

  • 110g unsalted butter 110g unsalted butter
  • 220g plain flour 220g plain flour
  • 1 tsp salt 1 tsp salt
  • 2 tbsp sugar 2 tbsp sugar
  • 1 egg 1 egg

For the Treacle Tart Filling

  • 400g Lyles Golden Syrup 400g Lyles Golden Syrup
  • 60g unsalted butter 60g unsalted butter
  • 2 balls of stem ginger in syrup, finely chopped 2 balls of stem ginger in syrup, finely chopped
  • 2 tbsp stem ginger syrup from the jar 2 tbsp stem ginger syrup from the jar
  • 150g brioche bread crumbs 150g brioche bread crumbs
  • 3 tbsp double cream 3 tbsp double cream
  • 1 tbsp freshly grated stem ginger 1 tbsp freshly grated stem ginger
  • Zest of one large orange Zest of one large orange
  • 2 tbsp of orange juice 2 tbsp of orange juice
  • Zest of one lemon Zest of one lemon
  • 1/2 tsp ground ginger 1/2 tsp ground ginger
  • 1 egg 1 egg
  • 1 egg yolk 1 egg yolk

Instructions

HOW TO MAKE THIS RECIPE

For the Pastry

1. Mix the flour, sugar and salt together. Cut the butter into cubes and rub into the flour until it resembles fine crumbs, then add the egg and mix. If more liquid is needed, add a teaspoon of cold water at a time until you have a soft dough, then cover and chill for 25 minutes.

2. Preheat the oven to 180C. 

3. Roll out and line a tart tin with the pastry then add some baking paper and baking beans and blind bake for 15 minutes. Remove the baking weights and bake for a further 8 minutes. 

For the Filling

 

1. Add the butter and Lyle’s Golden Syrup in a pan and heat until the butter melts.

2. Add the freshly grated stem ginger, chopped stem ginger from a jar and 2 tablespoons of the syrup from the jar. Leave to cool.

3. Once cooled, add the orange juice, zest and cream and mix well. Then, add the egg and yolk and stir vigorously. Add a good pinch of salt, followed by the bread crumbs and stir until well incorporated. 

4. Pour into the pre-baked tart case and bake for 20 minutes at 180C, then turn the oven down to 160C and bake for a further 20 minutes until set. Leave to cool before serving.