A richer, creamy version of the traditional treacle tart, Treacle Tart II is made with butter, cream and egg and flavoured with a hint of ginger. The tart may be served hot or cold.
3 tablespoons golden syrup
3 tablespoons dark treacle or molasses
1 oz. butter, melted
1 fl. oz. single cream grated rind and juice of
½ teaspoon ground ginger
1 egg, lightly beaten x
9-inch Flan Case made with rich shortcrust pastry
1 oz. breakfast cereal flakes, crushed
Preheat the oven to moderate 350 °F (Gas Mark 4, 1803C).
Place the syrup, treacle or molasses,, butter, cream, lemon rind and juice, ginger and egg in a medium-sized sauce-pan.
Using a wooden spoon, stir well to mix. Set the pan over moderately low heat and cook, stirring frequently, for 3 minutes.
Remove the pan from the heat.
Pour the mixture over the base of the flan case. Sprinkle over the breakfast cereal flakes. Place the tin in the centre of the oven and bake for 20 to 25 minutes or until the filling has set and the pastry is golden brown.
Remove the tin from the oven and let the tart cool slightly. Transfer the tart to a warmed serving dish and serve at once, if you are eating it hot.