Treacle Tart

110 min


  • 2 sweet short pastry sheets (500g)
  • 1kg golden syrup
  • 1/3 cup cream (80ml)
  • 4 eggs
  • 1 orange, zested and juiced
  • 1 tsp ground ginger
  • 1/2 tsp mixed spice
  • 1/2 tsp salt
  • 200g breadcrumbs from Freya’s Roggenbrot Dark Rye Bread
  • Ice cream or whipped cream, to serve


Preheat oven to 150°C bake.

Line a 25cm round tart tin with pastry. Use a fork to gently prick a few holes in the pastry base. Line with baking paper and fill with pie weights. Bake for 30 minutes.

Place golden syrup and cream together in a large saucepan on medium heat. Bring to a simmer then remove from heat.

Crack eggs into a medium bowl. Whisk in orange zest and juice, ginger, mixed spice and salt. Fold egg mixture through the cream and syrup.

Spoon breadcrumbs into pastry case. Carefully pour syrup mixture over the top. Bake for 1 hour, until pastry is golden and tart is cooked through. Allow to cool to room temperature. Serve with ice cream or whipped cream.