Sticky Toffee Treacle Tart
www.greatbritishfoodawards.com
Preheat the oven to 200°C/Fan 180°C/Gas 6. First, make the base. Crush the biscuits in a food processor or put them in a food bag and bash with a rolling pin...
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Ingredients
- 200g digestive biscuits
- 100g unsalted butter, melted
- 150g Medjool dates, pitted and roughly chopped
- 75ml boiling water
- ½ tsp bicarbonate of soda
- 140g fresh breadcrumbs
- 1 tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp flaky sea salt
- 30g treacle
- 280g golden syrup
- 40g unsalted butter
- 2 egg yolks
- 3 tbsps double cream, plus extra to serve
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