Gingered Treacle Tart
|Short crust pastry||1|
|Fine crumbs||2 Tablespoon|
|Treacle syrup/Syrup||4 Ounce|
|For short crust pastry|
|Butter||2 Ounce (plus more for greasing)|
|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.