Molasses and soda combine to make this a sweet but very light pie. Serve in small wedges with a glass of cold milk.
9-inch Flan Case, made from rich shortcrust pastry, baked blind and cooled
4 oz. flour
½ teaspoon salt
2 oz. butter
1 oz. vegetable fat
2 oz. soft brown sugar
1 teaspoon bicarbonate of soda
2 fl. oz. hot water
2 fl. oz. molasses or black treacle
Preheat the oven to moderate 350°F (Gas Mark 4,180°C).
Place the flan case on a baking sheet and set aside.
Sift the flour and salt together into a large mixing bowl. Add the butter and vegetable fat and cut them into small pieces with a table knife. With your fingertips, rub the fat into the flour until the mixture resembles coarse bread-crumbs. Stir in the sugar. Set the topping aside.
In a medium-sized mixing bowl, dissolve the soda in the hot water. Add the molasses or black treacle and stir well until the liquids have combined. Pour the molasses mixture into the prepared flan case. Spoon the topping over the mol-asses mixture and smooth over with a spoon.
Place the pie in the centre of the oven and bake for 15 to 20 minutes or until the topping is light and golden brown.
Remove the pie from the oven and set aside on a wire rack to cool completely before serving.