The breadcrumbs were stirred into the syrup and the mixture was then poured into the pastry case. Mary does say to add the rind and juice from 2 lemons, but I thought this would be too much, so decided to add just the one. To this I added 200g fresh white breadcrumbs and the rind and juice of a lemon. This was heated up until the syrup was nice and runny. Into a small saucepan went 350g golden syrup. My daughter was in town whilst I was baking this, so she popped into Lakeland for me, but even they didn’t sell a tin that small! The tin Mary suggests to use is a 18cm (7″) tin, but having searched through my cupboard the smallest fluted deep loose-bottomed fluted flan tin I had was 20cm (8″). The pastry was pushed gently into the sides of the tin and the excess pastry was trimmed off. Fold in the edges and place the base into the tin. I rolled it out using Mary’s tip – roll the pastry out on top of the base of the tin until it is slightly larger than the base. After 20 minutes the pastry had to be rolled out and placed in the tin. Whilst the pastry was ‘chilling’, the oven was put on to preheat at 180☌ and a heavy baking tray was put onto one of the oven shelves to heat up. This was placed in the fridge for 20 minutes. The dough was removed from the bowl and wrapped in clingfilm. I then added approximately 2 1/2 tablespoons water to it, so that it formed a firm dough. This was whizzed together until it resembled breadcrumbs. Into the processor went 175g plain flour to which I added 75g butter. Having got my food processor out of the cupboard to make the breadcrumbs required for this recipe, I decided I may as well use it for the pastry, it seemed silly to make another bowl dirty just for the sake of physically making it myself!! I was so cross with myself, the air was blue for a few minutes, but eventually I had a good giggle about it, but there was no pudding for us that day!!Īnyway back to my second attempt, the first thing was to make the pastry. After picking it up and looking at it I decided it wasn’t really recoverable, so into the bin it went. SPLAT it landed upside down on my kitchen floor. As I was placing the tin in the oven, I burnt my hand on the shelf and as I pulled my hand away (whilst still holding the tart tin with the treacle tart in), I managed to flip the tin up in the air – over it went. This is my second attempt at this recipe! As many of you know who follow me on Facebook, I made this the other day (the day I made the Ginger Cake), but I had a slight mishap.
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