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Treacle Tart


  • Pastry crust for 9-inch plate or tin
  • 2 level tablespoons fresh white bread crumbs
  • 2 level tablespoons black treacle
  • 1 level tablespoon golden syrup or 3 level tablespoons golden syrup if omitting the black treacle
  • 1/2 level teaspoon finely grated lemon rind
  • 2 teaspoons lemon juice


  1. Line plate or tin with pastry.
  2. Mix bread crumbs with other ingredients. Spread over pastry, leaving a 1-inch edge, if using a plate. Moisten edges with cold water and arrange remaining pastry in thin strips to make a criss-cross design. Press firmly to edges and bake in the centre of a moderate oven (200 degrees C, 400 degrees F or Gas No. 6) for 30 minutes or until pastry is golden.
  3. Serve with fresh cream, sour cream, natural yogurt or custard.

Serves 4.

Shared with from the kitchen of Sheelagh Ernst - Germany

Source: The Dairy Book of Home Cooking. I bought this from our milkman years ago while I was still at college :-)

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