treacle

A Kent classic with a dark treacle filling, complemented by the light zesty cream. Sure to satisfy any sweet tooth, this is a dessert perfect for sharing with friends and family

Gypsy tart

unsalted butter

golden caster sugar

plain flour

can evaporated milk

dark muscovado sugar

double cream

lemon

To make the pastry, put the butter and caster sugar in a food processor. Add the egg and whizz for 30 secs, then tip in the flour and blitz for a few secs more until the dough just comes together – be careful not to overwork it.

Dust your work surface with flour, bring the dough together with your hands and lightly knead, shaping the pastry into a flat disc. Cover with cling film and chill in the fridge for 30 mins. Heat oven to 180C/160C fan/gas 4.

Roll out the pastry to £1 coin thickness and use to line a deep 23cm tart tin, then return to the fridge for 20 mins or until the pastry is hard. Line the pastry case with baking parchment, fill with baking beans and bake for 20 mins. Remove the baking beans and return to the oven for 5-10 mins until the base is golden and the sides are set.

Meanwhile, make the filling. Whisk the milk and sugar together in a stand mixer (or use an electric hand whisk) until light and fluffy, about 20 mins. Pour into the pre-baked pastry case and cook for 15 mins until risen and the surface is tacky. Remove from the oven and leave to cool and set before serving.

Pour the cream into a large bowl, add the lemon zest and lightly whip. Serve alongside the tart once cool.

Popularly called as molasses/dark caramel/burnt sugar, treacle is a byproduct of the process of making sugar. You can make a cheat&#039;s version by caramelising sugar to produce a deep black, bitter-sweet thick syrup that is widely used to flavour and colour cakes, fruitcakes, puddings, tarts, sauces and marinades

Homemade Treacle | How to Make Treacle | Dark Caramel

white sugar

water (at room temperature)

water (freshly boiled)

lime/lemon juice

In a heavy based saucepan, add 1 cup sugar and 1/4 cup water. Bring it to a gentle boil and let the sugar melt and dissolve. Do not stir with a spoon/ladle at this stage or else the sugar will crystallise. When you see bubbles appearing just swirl the pan

Cook the mixture on a low heat till the colour changes from white to pale brown to amber. Swirl the pan every few seconds. The mixture will froth and then give way to large bubbles. The colour will deepen to a dark brown.

Keeping yourself at a safe distance, add the boiling water in parts. Be very cautious as the mixture is very volatile at this stage and can splatter causing serious burns.

Once the boiling water has been added, stir the mixture and then add the 2 cups of sugar and mix it with a ladle till it is dissolved and turns into liquid. Cook on a low heat till the syrup thickens a little.

Add the lime/lemon juice to prevent crystallization. Reduce the heat and cook for another 8-10 minutes or slightly more.

To test the readiness of the syrup, add a few drops into a steel (or any heat proof) bowl and cool it completely. If it is no longer runny but turns into a honey like consistency allowing you to form a single thread between the index finger &amp; thumb, the treacle is ready.

Turn off the heat and allow the mixture to cool for a few minutes. While it is still hot and in pouring consistency, transfer into a clean, dry glass or ceramic container and leave it open till the treacle cools completely. Then fasten the lid and store in a cool place.

Use the treacle as required in fruit cakes, puddings, tarts, marinades, sauces and other sweets

A new twist on the classic combination of roast beef and mustard that'll go down a treat.

Roast beef with seeded mustard and bay leaf glaze

1.4kg beef eye fillet (ask your butcher

bay leaf sprigs,

olive oil

unsalted butter, chopped

(140 grams) wholegrain mustard

(360 grams) treacle

tbs sherry vinegar

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Simple &amp; traditional tarts made with Jus-Rol shortcrust pastry sheets. This is sure to be a hit every time!

Treacle Tarts

Jus-Rol Shortcrust pastry sheet

fresh, white breadcrumbs

golden syrup

½ lemon, zest and juice

Preheat the oven to 200C/180C (fan)/Gas 6

Unroll the pastry and using a 7.5cm/3″ cutter, cut out 12 discs and line the base of a muffin tray.

Add the syrup to a small pan and heat gently. Stir in the breadcrumbs, lemon zest and juice before setting aside to cool.

Spoon the mixture into the tart cases, so they are half full. For a traditional look, decorate the top of each tart with pastry strips cut from the trimmings and form into a lattice design.

Bake for 15 minutes, until the pastry is golden brown.

Try this delicious treacle tart recipe for a tasty teatime treat. Made with Jus-Rol shortcrust pastry and best served with whipped cream.

Treacle Tart

butter pastry

breadcrumbs Fresh White

Preheat oven to 200°C(180°C for fan assisted ovens)/Gas 6

Gently heat syrup and stir in breadcrumbs, put aside to cool.

Meanwhile, roll out pastry and line your flan tin. Stir juice and rind into syrup mixture and place in base of pastry case.

Bake for approximately 25 minutes until pastry golden brown.

For a traditional look decorate the top of the tart with pastry strips cut from any trimmings and formed into a lattice design.

EASY Treacle Tart Recipe for Harry Potter Foodies -- What is treacle tart? Harry Potter fans know it's one of Harry's favorite desserts! This treacle tart is an easy take on this traditional British dessert.

Easy Treacle Tart Recipe

pie crust

Lyle's Golden Syrup

heavy cream

lemon, zested

T lemon juice

T butter, melted

bread crumbs

Preheat oven to 375 degrees. Press the pie...

Preheat oven to 375 degrees. Press the pie crust evenly into a 9-inch tart pan with removable bottom.

Combine Lyle's Golden Syrup, heavy cream, egg, lemon...

Combine Lyle's Golden Syrup, heavy cream, egg, lemon zest, lemon juice, butter, and bread crumbs in a medium bowl. Mix until thoroughly combined. Pour into pie crust.

Bake tart for 35 to 40 minutes or...

Bake tart for 35 to 40 minutes or until filling is golden brown and set. (Filling will wobble a little but will firm upon cooling.) Remove from oven and allow to cool until warm. Serve topped with homemade whipped cream, clotted cream, ice cream, or custard.

NOTE: The whipped cream topping in this coconut...

NOTE: The whipped cream topping in this coconut poke cake recipe is perfect on this treacle tart!

The Bacardi Treacle is a tasty, easy-drinking cocktail composed of rum (in this case, Bacardi Reserva Ocho), plus fresh apple juice, bitters, and a touch of sugar. The drink is easy to make and supremely refreshing, which makes it a great candidate for those days when you want a cocktail without trying too hard.Bacardi Ocho, an eight-year-old rum, is that rare spirit that's great on its own but doesn't get lost in cocktails. It works well in spirit-forward drinks like Rum Manhattans, but also plays nicely with fresh juices and other mixers. To see for yourself, mix up this Bacardi Treacle.

Bacardi Treacle

2.5 oz Bacardi Reserva Ocho

0.25 oz simple syrup

oz freshly-pressed apple juice

orange bitters

Build in an Old-Fashioned glass over ice.

Add rum, simple syrup and bitters, then float apple juice on top.

This sticky old fashioned Yorkshire Parkin recipe contains oatmeal. It keeps really well and improves with time. Therefore, it can be made a couple of days before it&#039;s needed.

Old Fashioned Yorkshire Parkin

Butter (Unsalted)

Soft Dark Brown Sugar

Black Treacle

Golden Syrup

Medium Oatmeal (or roughly blitzed porridge oats)

Self Raising Flour

tsp Baking Powder

tsp Ground Ginger

Large eggs (lightly beaten)

tbs Milk

Preheat the oven to 170c conv/150deg Fan Assisted. Grease and line an 8&quot;/20cm square, loose bottomed cake tin with baking parchment.

Place the butter, Black Treacle, Golden Syrup and Brown Sugar in a pan over a low heat. Gently simmer until all the sugar and butter have melted.

Take off the heat and leave to one side to cool a little.

Place all the dry ingredients consisting of Oatmeal, Flour, Baking Powder and Ginger, into a large heat proof bowl and gently mix together.

Pour the cooled sugar treacle mix over the dry ingredients and mix until well combined.

Add the milk and give it all a good mix. Gradually add the eggs and mix until well combined. Remember that the mixture may still be a little hot. Take care as you don’t want scrambled eggs.

Pour the mixture into the prepared tin and bake in the oven for 35 - 45 mins or until cooked, testing the centre of the cake with a skewer until it comes out clean.

Leave in the tin to cool for around 15 mins before removing from the tin then leave to cool completely.

By braising the meat first, then crisping it up quickly on the barbecue to finish, the meat stays really tender

Sticky belly pork

pork belly

tbsp light muscovado sugar

tbsp treacle

tomato purée

onion

garlic

oregano

tbsp cumin

tsp crushed dried chillies

cinnamon

allspice

Heat oven to 150C/130C fan/gas 2, then sit the pork belly in a deep roasting dish. Mix the remaining ingredients with 1 tsp salt, then rub all over the pork. Cover, roast for 3 hrs, then uncover, slice the pork into 16 short, fat chops. Spoon over the sauce from the dish, then roast, uncovered, for another hour, turning the strips halfway. Cool, cover, then chill for up to 24 hours.

About 15 mins before you are ready to barbecue, pop the pork into a low oven to melt the sauce making sure the strips are nicely coated in it. Barbecue, skin-side down first, to crisp up, then cook for just a few mins, turning, until heated through and the sauce is sticky.

Treat family and friends to a comforting treacle tart with crumbly pastry and rich filling. A classic British dessert, serve with ice cream or clotted cream

Treacle tart

salt

cold unsalted butter,

tbsp icing sugar

water

ginger

eggs,

fine fresh white breadcrumbs

Sieve the flour and salt into a large bowl. Add the butter and rub together with your fingers to a fine breadcrumb-like texture (you can also do this part in a food processor). Stir though the icing sugar, then quickly add the egg yolks and 2 tbsp water, mixing swiftly with a cutlery knife to combine. Form into a ball (add another tbsp water if you need to), wrap and chill for 30 mins. Roll out to the thickness of a pound coin, and line a 22cm fluted tart tin with the pastry, leaving an overhang. Return to the fridge for 30 mins.

Heat the oven to 200C/180C fan/gas 6. Put a baking sheet into the oven to heat up. Line the pastry case with baking parchment and baking beans, then put in the oven on the baking sheet, and bake for 15 mins. Remove the parchment and bake for a further 10 mins or until the pastry is golden brown. Leave the pastry to cool before trimming off the overhanging edges with a small serrated knife.

Lower the oven temperature to 160C/140C fan/gas 4. Combine the golden syrup, ginger, ginger syrup, lemon, eggs and breadcrumbs in a bowl, briefly whisking everything together until combined. Carefully pour the filling into the pastry case and put in the lower part of the oven to bake for 35-40 mins or until the filling is just set. Remove from the oven and leave to cool down for 20 mins before serving with ice cream or thick clotted cream.

Harry Potter&#x27;s favorite dessert: treacle tart, a very simple and delicious homemade tart recipe made with golden syrup, fresh breadcrumbs and lemon juice.

Harry Potter's Treacle Tart

Pastry:

280 g/ 10 oz/ 1 cup + 2 ½ tablespoons unsalted butter (See note 1)

350 g/ 12.4 oz/ scant 3 cups all-purpose flour

sugar

ready-made pie crusts

Filling:

315 g/ 11 oz/ 7/8 cup + 1 tablespoon golden syrup (See note 2)

110 g/ 3.8 oz/ 2 ¼ cups fresh breadcrumbs (See note 3)

Use a kitchen scale to measure the ingredients.

Cut the butter into small cubes, place them...

Cut the butter into small cubes, place them in one layer on a plate, and put them in the freezer for about 15 minutes, they should not be frozen but get really cold.

In the meantime place the flour, sugar, and...

In the meantime place the flour, sugar, and salt in the food processor/stand mixer. Mix well.

Add the butter cubes and process shortly, about...

Add the butter cubes and process shortly, about 10 pulses, but it depends on the machine you are using.  The dough should just resemble breadcrumbs.

Sprinkle with 2 tablespoons of the very cold...

Sprinkle with 2 tablespoons of the very cold water, and pulse a few times again until the dough comes together. Add the third tablespoon of water if necessary, sometimes I do add it, sometimes not, it depends on how exactly you weigh the flour and sometimes on the brand of the flour itself. The dough should hold together when you press a little bit of it between your fingers.

Form a ball, divide it into two discs,...

Form a ball, divide it into two discs, one a bit larger than the other, and wrap the discs tightly in plastic foil.

Refrigerate for at least 2 hours or overnight.

Remove the crust from the bread, weigh the...

Remove the crust from the bread, weigh the 110 g/ 4 oz needed and make breadcrumbs in your food processor.

Zest and juice the lemon.

Place the golden syrup into a small saucepan...

Place the golden syrup into a small saucepan and warm gently until it is runny, it will not take long.

Combine the syrup, breadcrumbs, lemon zest, and lemon...

Combine the syrup, breadcrumbs, lemon zest, and lemon juice very well.

My pie dish has a diameter of 23...

My pie dish has a diameter of 23 cm/ 9 inches, so I rolled the dough into a circle of about 26 cm/ 10 inches in diameter. It is loose-bottomed (like a springform), which makes things easier for me when removing the pie from the form. A regular dish works as well, but you will have to be more careful when taking the tart out of the form. Or use a ceramic pie dish, so you can cut and serve the tart directly from the dish.

Preheat the oven to 200 degrees Celsius/ 400...

Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.

On a lightly floured surface roll out the...

On a lightly floured surface roll out the larger disc into a circle large enough to cover the bottom and the edges of your pie form.

Place the rolled-out pastry sheet into your dish,...

Place the rolled-out pastry sheet into your dish, pressing the dough into the fluted edges of the pan.

Roll out the second disc of pastry into...

Roll out the second disc of pastry into a circle of about 3 mm/ 1/8 inch thickness and a diameter of about 23 cm/ 9 inch.

Cut the pastry into long strips for the...

Cut the pastry into long strips for the lattice topping.

If you want to decorate the treacle tart...

If you want to decorate the treacle tart to resemble Harry Potter, cut out the glasses, the scar, and the mouth. You will have leftover pastry in this case. You can cut it into biscuits and bake them separately until golden. Or freeze the leftover pastry for making a small pie some other time.

Pour the filling into the prepared pie dish...

Pour the filling into the prepared pie dish and level the top. Lay half of the strips over the filling in one direction and the other half of the strips in the other direction to form a lattice. Trim the edges.

Mix the egg and the water and brush...

Mix the egg and the water and brush the lattice and the edges of the pie with the mixture.

Bake the tart for 10 minutes at 200...

Bake the tart for 10 minutes at 200 degrees/ 400 degrees Fahrenheit, then reduce the heat to 180 degrees Celsius/ 350 degrees Fahrenheit and continue baking for another 25 minutes until the crust is golden brown and the filling puffs up in the center. The filling should still be slightly jiggly.

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Cake, Pie, Cheesecake and Cookie Recipes

A yummy British dessert made with golden syrup. Can be made vegan!

Mary Berry's Treacle Tart

1⅔ Cup All-Purpose Flour

Tbsp Dairy Free Butter, cubed

Tbsp Cold Water

Can (454 grams) Golden Syrup

Loaf of White Sandwich Bread (About 9 Slices)*

Lemons, zest & juice

Egg egg wash)*

Make shortcrust pastry for crust first. With hands, smush butter into flour until it&#039;s all combined and crumbly. It should stick together if you squish the mixture in your fist. Add the cold water and form into a ball. The mixture should hold together. If it&#039;s still crumbly, add a little more water. Wrap in siran wrap and stick in fridge to rest for about 20 minutes.

In the meantime, zest and juice the lemons. Then cut the crust off your bread and blend into small crumbs in a food processor. Open the can of golden syrup. Place all ingredients by the stove top and take out a large skillet. 

Go back to your dough. Cut about 1/3 off and set aside. Roll out the rest nice and thin. Line the dough in a 8inch tart tin, or pie dish. Prick the bottom with a fork. Cut the remainder of the dough off the edges and add to the dough you set aside. Roll out remainder of dough and cut into even 1/2 inch strips.

Preheat your oven to 400°F and go back to the stove top. Heat up your golden syrup until it starts to feel thinner on medium-low heat, but do not bring to a boil. Add the breadcrumbs, lemon zest and juice and mix all together. Take off heat once combined and pour into your prepared dish with the crust in it.

Interweave in a lattice pattern on top of the treacle filling. Cut the extra edges off. Egg wash top, but be careful to not get egg wash on the filling, only on the lattice crust. 

Bake in oven for 10 minutes, then decrease the temp to 350°F and bake another 25-30 minutes. Crust should be nice and golden. Let cool a bit so the filling can set. Serve warm or cold. 

This simple, yeast-free Irish bread is delicious with soup or cheese. For a darker loaf, you can use an extra spoonful of treacle in place of the honey

Top 24 treacle recipes from across the web

The most viewed treacle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Gypsy tart

Homemade Treacle | How to Make Trea...

Roast beef with seeded mustard and ...

Treacle Tarts

Treacle Tart

Easy Treacle Tart Recipe

Bacardi Treacle

Old Fashioned Yorkshire Parkin

Sticky belly pork

Treacle tart

Harry Potter's Treacle Tart

Mary Berry's Treacle Tart

Rustic oat & treacle soda bread

Treacle Scones (Scottish)

Ultimate sticky toffee pudding

Sticky Ginger Treacle Cake Recipe w...

Bonfire toffee

Gingerbread cake with orange icing

Sticky stem ginger cake with lemon ...

Treacle Tarts

Jamaican ginger cake

Mincemeat flapjacks

Sticky stem gingerbread cake

Nigella's sticky toffee pudding

Top 24 treacle recipes from across the web

The most viewed treacle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gypsy tart

Homemade Treacle | How to Make Trea...

Roast beef with seeded mustard and ...

Treacle Tarts

Treacle Tart

Easy Treacle Tart Recipe

Bacardi Treacle

Old Fashioned Yorkshire Parkin

Sticky belly pork

Treacle tart

Harry Potter's Treacle Tart

Mary Berry's Treacle Tart

Rustic oat & treacle soda bread

Treacle Scones (Scottish)

Ultimate sticky toffee pudding

Sticky Ginger Treacle Cake Recipe w...

Bonfire toffee

Gingerbread cake with orange icing

Sticky stem ginger cake with lemon ...

Treacle Tarts

Jamaican ginger cake

Mincemeat flapjacks

Sticky stem gingerbread cake

Nigella's sticky toffee pudding

The most viewed treacle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine