It’s National Baking Week! And there’s no denying that the seasons are changing with the leaves turning brown and crisp, dark mornings getting more and more chilly, so what would be better to celebrate than an autumn inspired treacle tart recipe?
One of the many things I love about this time of year is the flavours. Deep, warming flavours that make you feel all comfy and snug. Just what the weather calls for.
This recipe is so really simple too. You can speed it up by using ready made pastry and shop bought breadcrumbs, but if you have a little time on your hands this National Baking Week, thus treacle tart recipe still an easy option to indulge your sweet tooth in autumnal goodness.
The Proper Scrumptious treacle tart recipe calls for a 9 inch flan tin and I’d recommend a loose bottomed one too to make your life a little easier. Oh, and you’ll need baking beans or some rice for the blind bake. For the ingredients you’ll need:
- 225g plain flour, extra for dusting
- 110g butter, small cubes
- 1 medium egg, beaten
- 1/2 tsp of salt
- 450g of breadcrumbs
- 85g of golden syrup
- Zest of 1 orange
- 1 tsp of ground ginger
Preheat your oven to 190 and you’re ready to get cracking…
If you’re making the pastry from scratch, in a bowl mix the flour and butter by rubbing it together using your fingertips. Like when making shortbread. Once it resembles breadcrumbs you can add in your lightly beaten egg. In goes the salt and you’re ready to knead your dough on a surface sprinkled with that extra flour I told you about.
Once nicely kneaded, roll out the dough so it will cover your flan tin. Leave a little over the edge of the tin, pressing it gently into every groove. Then, prick the bottom of the pastry case with a fork multiple times, line with some baking paper and pour in your baking beans or dry rice.
Pop it into the oven for a blind bake. This will take around 15-20 minutes giving you enough time to prep the filling.
Which is really quite simple, chuck the lot into a bowl and give it a really good stir. Yep, just mix together your golden syrup, breadcrumbs, ginger and orange zest and set to one side.
Once your pastry is starting to look a shade of shortbread , remove it from the oven and take out the baking beans and parchment.
But the case back into the oven for another 5 minutes. After these few extra minutes it should be starting to look lovely and golden.
Take it out and pour in your filling mix. Then, it goes back into the oven for 45 minutes. Don’t forget to turn it regularly to ensure an even bake.
This rich ginger, orange and treacle tart is perfect served with double cream, ice cream or even, take it back to the school dinner days with thick, creamy custard.
I made a sweet cinnamon clotted cream to accompany ours, but preferred the thought of custard!
I also poured myself a hot cup off Rombouts Laos blend coffee. I’m so lucky that these guys send me an abundance of coffee on the regular because I genuinely don’t think I could live without it…
Their Laos blend is my favourite, so deep, aromatic and most importantly – strong! It was the perfect combination for a rainy Saturday afternoon on the couch.
If you don’t feel cosy, comfy and truly content, you fluffed it up somewhere.
Now, what shall I knock up next for National Baking Week? Maybe I could use my favourite coffee in a Autumn inspired recipe? Send some recommendations my way please! You can catch me over on Twitter, @ProperScrummy.
Lots of love, LB x