Treacle tart and udding8/17/2023 ![]() ![]() ![]() 300g Sweet Shortcrust Pastry (bought or homemade).finely grated zest and juice of 1 small lemon.100g day-old breadcrumbs, sourdough for preference (frozen or freshly made, see above).You can use a round flan tin 20-24cm diameter or an oblong one 35x10x2cm (which I find easier for slicing evenly) I also make the filling the day before (so the crumbs have a chance to plump up and absorb the liquid making the finished tart extra luscious) and then I just assemble the tart and bake on the day. However, shop bought shortcrust is very good and use that if you prefer. I like to make the pastry the day before, and there is an easy recipe for Sweet Shortcrust Pastry (Pate Sucre) on the site. Frozen or fresh ones made from bread that’s over a day old. Treacle Tart is, in my opinion, the ultimate recipe for using up those crumbs. I fry them in butter and olive oil to go with pasta. I use them to add a crunch on top of dishes such as cauliflower cheese. Whilst I don’t make bread every day, (!!!) I do put any stale bread I have (when I remember) into the food processor and blitz it into crumbs which I then store in the freezer. “We have so many recipes using bread”, came the reply “that none is ever wasted.” ![]() “But what do they do with all the leftover bread?” I asked. I remember going to and Italian cookery class and being told that Italians make fresh bread everyday. I like it to serve it with a little greek yoghurt or cream but icecream, double cream or lashings of custard do very well too. The bread gives it a nutty texture – particularly if you use sourdough or wheaten breadcrumbs – and the zest and juice of a lemon balances the sweetness of the golden syrup and honey. In fact I would go so far as to say that if you make this it will make you think again about what Treacle Tart is really like. It’s a wonderfully British and rather old-fashioned pudding which, if homemade, isn’t as cloyingingly sweet as commercial ones. Treacle Tart is one of those proper puddings. Just the thing to come home to after a walk or have with a Sunday lunch In fact I think proper puddings are made for Sunday lunches…….then again this Treacle Tart is also very good to have sliced with a cup of tea I can’t keep blaming the change of weather but there is something about Autumn that begs for warming stews and “proper puddings” as my husband would call them (he is definitely obsessed with puddings). I seem to be obsessing about puddings right now Unusual for me as I don’t have a very sweet tooth. ![]()
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |