Archive of BBC Food Recipes

Warm treacle tart with softly whipped cream

Prep time less than 30 mins
Cook time less than 30 mins
Serves 6-8
Dietary Vegetarian
From Saturday Kitchen


  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the pastry case, lightly grease a 25cm/10in loose-bottomed tart tin.

  3. On a lightly floured surface, roll out the pastry and use to line the tart tin.

  4. Cover the pastry with cling film and place into the fridge to rest for 15 minutes.

  5. Remove the pastry from the fridge and remove the cling film. Line the pastry case with greaseproof paper and fill with baking beans.

  6. Transfer to the oven and bake for 10-15 minutes.

  7. Remove the pastry case from the oven and remove the greaseproof paper and baking beans. Return to the oven for a further 3-5 minutes.

  8. Remove the pastry case from the oven and lower the oven temperature to 140C/275F/Gas 1.

  9. For the filling, place the golden syrup, breadcrumbs, beaten eggs and lemon juice and zest into a bowl and mix well.

  10. Pour the filling mixture into the tart case, transfer to the oven and bake for 50 minutes-1 hour, or until golden-brown. Remove from the oven and allow to cool slightly.

  11. To serve, place slices of the tart onto serving plates with a dollop of whipped cream and fresh mint, to garnish.


For the pastry case

  • butter, for greasing
  • plain flour, for dusting
  • 500g/1lb 2oz ready-made sweet pastry

For the filling

  • 400ml/14fl oz golden syrup
  • 125g/4½oz fresh breadcrumbs
  • 2 free-range eggs, lightly beaten
  • 1 lemon, zest and juice

To serve

  • 150ml/5fl oz double cream, lightly whipped
  • fresh mint sprigs

Shopping List

Warm treacle tart with softly whipped cream

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

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