Treacle Tart with Orange & Ginger
Prep time
Cook time
Total time
Old-style, homely treacle tart, a hark back to nursery food that's sure to put a smile on everyone's face in bleak mid winter! Great for a Sunday lunch with all the family.
Recipe type: Hot Dessert
Cuisine: British
Serves: 6
  • Filling
  • 300g fine, white breadcrumbs (use up a stale loaf if possible)
  • 600g Golden Syrup
  • 1 tbsp treacle
  • 3 knobs of butter
  • juice of one lemon
  • zest on one orange
  • 1 inch of root ginger grated, or 2 tsps powdered ginger
  • Pastry
  • 200g plain flour
  • pinch of salt
  • 100g unsalted butter, chilled
  • 3 - 4 tbsps cold water
  1. Preheat oven to 180 degrees Centigrade.
  2. Grease a 24cm shallow, sloping sided metal pie tin.
  3. Whiz up the bread in a food processor til it's fine breadcrumbs and then place them in a medium bowl.
  4. Melt the golden syrup, treacle and butter in a bain marie over a low heat. (A bain marie is a bowl placed over a pan over just simmering water).
  5. When the syrup mix is melted, pour over the breadcrumbs, add the citrus zest and juice and ginger and combine thoroughly so the breadcrumbs are well coated. Set aside while you make the pastry case.
  6. Whiz up the flour and cubed butter in a food processor along with the pinch of salt until a fine breadcrumb texture. Add the cold water a tbsp at a time and continue to whiz in the processor until the pastry is coming together. Tip out, knead gently into a ball, flatten to a disc and then cover with cling film and rest in the fridge for 30 mins.
  7. Roll out the pastry on a lightly floured surface to fit the pie tin. Line the tin, but don't trim off the excess pastry. Prick the pastry case with a fork, brush with a little milk and bake blind for 10-15 mins til firm and medium hard when tapped with a finger.
  8. Remove and fill the pie case with the syrup filling. Trim off excess pastry round the pie tin rim. Return to the oven and bake for 30 mins or until a dark gold and firm to touch.
  9. Rest for 10 minutes before serving with pouring or whipped cream (or custard).
  10. Keeps well for two days, covered and chilled. Best to reheat covered in foil but nice cold too of course!
Recipe by The Red Bistro at