Treacle Tart from Let's Eat by Tom Parker Bowles
A fine pudding, and one improved immeasurably by a hint of ginger and a squeeze of lemon juice. This was my favourite pudding when I was young, cooked by the brilliant Bridget, an immaculately coif...
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Cooking tools:
- Tart pan
- Rolling pin
- Oven
- Saucepan
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring spoon
- Measuring cup
- Chef's knife
- Grater
- Citrus press
Ingredients
- 55 g/2 oz white bread, a couple of days old, crusts removed
- butter, for greasing
- a little plain flour, for dusting
- 225 g/8 oz shortcrust pastry
- juice of ½ small lemon
- 225 g/8 oz golden syrup
- 1 small egg, beaten (optional)
- large pinch of ground ginger
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