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Deserts
Apricot Petit Fours
Apricot Chocolate Roulade
Dairy Free Banana Chocolate Bake
Breadless Pudding
Cornflake Base Cheesecake (light)
Cheesecake Italian
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Chocolate Chestnut Cake
Chocolate Chestnut Terrine
Chocolate Currant Chestnut Trifle
Chocolate Orange Cake (Sticky)
Chocolate Roulade
Chocolate & Pear (Cherry) Tart
Chocolate Truffles
Corn Starch/Flour Custard
Custardy Cranberry Bake
Festive Winter Pud
Hazelnut Meringue Mascarpone Layer
Lemon Reverse Cake
Pashka - Flower Pot Pudding
Pear & Ginger Pud.
Rice Pudding - Iranian Style
Rialto Raspberries
Rhubarb Sponge Pudding
Roasted Fruit in a Chocolate Meringue
Roasted Fruit
Sticky Chocolate Orange Cake
Sweet Noodle Kugel
Treacle Tart
Walnut & Coffee Souffles
Zuccotto (Italian Mould)
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
Proper Treacle Tart
A very rich dairy desert – serve with a blob of whipped cream and orange slices
200-250g (8-9oz) sweet short crust pastry or rice pastry
125g (4oz) butter
175g (6oz treacle or for lighter taste golden (corn) syrup
60ml (2fl oz) double cream
Zest and juice of a small orange
1 large egg
Roll out the pastry between cling film (saran wrap). Blind bake in a hot oven for 15 minutes at 200°C, 180°C Fan or 400°F, Gas 6
Gently warm the treacle in a pan on the hob and stir in the butter in small pieces. After this has melted slowly add the cream and the orange zest and juice. Beat the egg and fold into the treacle mix. Pour into the tart case and return to the oven for a further 25 minutes at 160°C, 140°C Fan or 325°F, Gas 3.
Allow to cool before serving warm or at room temperature with custard (crème anglaise)