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Gingered Treacle Tart

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Anonymous (not verified)
  Short crust pastry 1
  Ginger 1⁄4 Teaspoon
  Fine crumbs 2 Tablespoon
  Treacle syrup/Syrup 4 Ounce
For short crust pastry
  Flour 6 Ounce
  Butter 2 Ounce (plus more for greasing)
  Sugar 2 Ounce
  Salt 1 Pinch
  Milk 1⁄2 Cup (8 tbs)
  Water 1⁄4 Cup (4 tbs)

Make a short crust pastry, using 6 oz.
flour, 2 oz.
butter, 2 oz.
sugar and a pinch of salt, mixed to a soft dough with milk and water.
Roll out pastry to a round about 1/4" thick and use some of it to line a greased round tart tin.
Decorate the edges with a fork.
Mix together the breadcrumbs, ground ginger; add the treacle or golden syrup which has been previously warmed.
Pour into the pastry-lined tin.
Roll out the remainder of the pastry and cut into strips about 1/4" wide; twist each 2 or 3 times; place across tart in a trellis design.
Bake in a hot oven for 20 minutes; turn out of the tin for serving.
Treacle tart may be served hot or cold.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1349 Calories from Fat 99

% Daily Value*

Total Fat 11 g17.1%

Saturated Fat 4.5 g22.6%

Trans Fat 0 g

Cholesterol 11.3 mg3.8%

Sodium 713 mg29.7%

Total Carbohydrates 290 g96.7%

Dietary Fiber 5.3 g21.4%

Sugars 140.3 g

Protein 26 g51.4%

Vitamin A 2.3% Vitamin C 0.1%

Calcium 82.3% Iron 184.5%

*Based on a 2000 Calorie diet

Gingered Treacle Tart Recipe