Treacle Tart Recipe.

It’s been a while since I’ve posted a recipe on here and I’ve decided today to share with you all one of my all-time favourites. The British classic; Treacle Tart. Not only is this one of my favourites it also happens to be Harry Potter’s too so if you’re a major Hazza P fan and want to imagine yourself eating supper in the Great Hall why not start off with

I wish I was the type of person that didn’t have a huge sweet tooth, the type of person that doesn’t go out for a meal and feel a bit short changed if we don’t have dessert too, or the type of person that didn’t have a little sweet, sugary devil sat on my shoulder telling whispering in my ear to have another slice of cake, defo get yourself a bag of pick ‘n’ mix and a hot chocolate whilst you’re there babe.

Given the name, you might have figured that treacle tart isn’t exactly the healthiest of options as it’s quite a rich, sweet treat but it’s so delicious even a tiny, little slither will give you a sugar fix. It’s super easy to make and even easier to dollop with a blob of cream and enjoy.

A Treacle Tart consists of sweet shortcrust pastry and then filled with a delicious, sticky filling of treacle/golden syrup, breadcrumbs and lemon juice or zest. For those of your that are gluten intolerant either use gluten free flour in the pastry mixture or buy premade gluten free pastry sheets or premade gluten free tart cases. Similarly for those that are gluten intolerant you could substitute the breadcrumbs in the tart filling with a gluten free bread alternative or even use ground almonds to give it the same texture adn consistency with an interesting nutty twist on the original.

treacle tart picture

To make the pastry you will need:

250g plain flour

140g cold unsalted butter cut into cubes

A pinch of salt

2-3 tablespoons of icing sugar (confectioners sugar)

2 medium egg yolks

2-3 tablespoons of cold water

Instructions:

  1. Using either a food processor or your fingertips combine the flour and salt with the cubes of butter and blitz or rub together until it’s reached the consistency of fine sand.
  2.  Add in the icing sugar to sweeten the pastry and then the egg yolks and 2 tbsp of water.
  3. Mix together well (preferably with a metal knife) if the pasty is having trouble forming into a ball and seems a bit too flaky add in the extra tbsp of water to help it all bind together.
  4. Once it’s formed a ball shape, wrap it up and place it into the fridge and leave it to chill for 30 minutes.
  5. In this time, I think it’s a great opportunity for those that like to get ahead of the game, to be a bit more organised. Preheat your oven to 200c/180c fan/ gas mark 6. Tidy and clean up if you’re feeling extra good too.

To make the tart filling you’ll need:

400g golden syrup (told you it wasn’t healthy but it sure is good)

2 medium eggs

100g breadcrumbs (primarily a lot of people use white bread and cut off the crusts but i’ve found that different types of breads and keeping the crusts give a richer, chewier texture. So if that floats your goat and you don’t want the excess food waste then keep them crusts on!)

Zest/and or juice of a lemon

*Optional* You could add things like slices of stem ginger, powdered ginger, fruits like slices of apple, pear, grapefruit etc. I added some ginger because I really like those warm spicy flavours.

6. Now at this point hopefully you’ll have a clean and tidy workspace and your pastry will have been chilled for an adequate amount of time. Next, take your pastry and roll it out to a half inch thickness and line a fluted pastry tin and refrigerate again for another 30 minutes.

7. Once it’s chilled again for a second time line the pastry with baking parchment and baking beans and pop it in the oven for 15 minutes. Then take it out, remove the parchment and the baking beans and bake it again for another 10-12 minutes until the pastry is a perfectly golden brown colour.

8. Once you’ve taken it out of the oven, leave it to cool before trimming the pastry edges to neaten them.

9. Lower the oven temperature down to 180c/160c fan/gas mark 4.

10. In a bowl mix together the golden syrup, eggs, breadcrumbs, lemon juice and zest and ginger til nicely combined.

11. Pour mixture into the pastry case and place into the oven to cook for about 30-45 minutes or until the filling has set.

12. Serve with clotted cream or vanilla ice cream and enjoy.

How I Decorated My Chocolate MEGA Cake!

Hello! It’s been a while since I’ve done a foodie post and I’ve been meaning to post this for AGES. So seeing as it’s mine and my Mum’s birthday in less than three weeks and then my sisters the following month; now seems like the perfect time to get prepared for birthdays, cakes and even more bigger, brilliant birthday cakes.

So I before I get into all the nitty gritty baking delights (and disasters), I want to just clarify that I am definitely not a qualified baker or anything like that. I just really quite enjoy cooking and baking and it’s always fun to just have a go isn’t it? Plus, I really like getting to eat delicious cake at the end of it all sooooo no one is missing out here?!

If you’re not a great baker I want to share with you these easy steps I took to transform a chocolate sponge cake into looking like this one I made. I’ve seen cakes like this in bakeries, or on Instagram or Pinterest and always thought how blimmin’ awesome they look?! As much as I love my sis I didn’t know how much I’d have to end up forking out on a cake like this; especially a little last minute as well!

So, underneath all of these gorgeously indulgent layers is a relatively simple chocolate cake. One of which I haven’t yet mastered. I’ve tried a variety of different recipes adding things like yogurt, buttermilk, extra oil etc etc into it to make the sponge more moist (sorry to those who don’t love the M word) but nothing seemed to do the trick. I was a bit worried the dry sponge was going to let the whole cake down but I drenched each cake layer with a generous amount of simple syrup (equal parts sugar and water boiled in a pan until it reduces and there are no sugar crystals left. Wait for it to fully cool before using) and then filled with a salted caramel and chocolate ganache.

birthday cake

On the outside of the cake I used a thin amount of chocolate buttercream as a crumb coat. Which basically helps to lock in all the crumbs from the sponge layers so when you let it chill in the fridge and set up you’ll be able to get a much cleaner, crumb free, final buttercream coating. I used a straight and an angled palette knife to smooth out the buttercream on the cake. Theoretically it helps give you a smoother, more defined finish. You can buy them in most cooking/bakeware/homeware stores, Hobbycraft, Lakeland or online too. You can get them so they’re a straight edge for really neat edge or even ones that are ridged if you want to create a lined effect.

Similarly, if you don’t have one of these or don’t want to purchase something you may not use that often if you can find a flimsy piece of clean plastic or something similar to smoothly run against the frosting it’ll help create a smoothed appearance!

Once I had finished the final buttercream frosting and I was happy with it, I popped the cake in the fridge to set up and for the frosting to harden. Usually I’d be a bit cautious about putting a cake in the fridge in case it dried out but as I had simple syrup’ed each cake layer and there was a lot of ganache and buttercream involved already I was hoping it’d be ok.

To recreate the on trend dribbly bits down the side of the cake I made a salted caramel sauce (if you don’t want to do that then cut the middle man out and just buy some!) and poured it into the centre of the top of the cake and spooning it around the top of the cake until it had gently dribbled around the outer edge and letting bigger blobs dribble down the side until I was happy with how it all looked. I was quite quick doing this part, a bit worried it’d quickly harden or that if it went wrong it would ruin the whole appearance. But I found that, unlike how I approach most things in life, if you go slower and with less haste it is so much easier to control the outcome. Who knew eh!?

Then the fun bit begins! I picked up some Kitkats, Kinder Buenos, a Kinder Egg, Mikado (or pocky) sticks, chocolate coated pretzels, Galaxy golden eggs and two chocolatey doughnuts from the supermarket in order to go crazy with the toppings for this. I found some gold food colouring spray in the cupboard beforehand and thought it would be quite fun and make the cake look really luxe by spraying certain things, leaving some bare and part spraying some others. I cut some things diagonally and splayed out the different treats at different angles giving it some dimension and really because I liked how it looked.

It was actually really good fun making this type of cake and doing all the decorating too! I added some ferrero rocher chocolates around the bottom to make it look even more special ( it is a birthday after all!) and also helps if you need to cover anything up you could add a layer of fruit or chocolates and make it look part of the decoration.

There’s something extra special about receiving a homemade cake especially for a birthday treat, knowing someone has put a lot of time and effort into making something yummy for you to eat. So, have fun with whatever you’re creating, don’t worry about whether it’ll look a bit bodged or not because it’ll still go down the same way regardless!

The BEST Biscuit Barrel Recipes.

My name is Abbie and I am a self confessed biscuit addict. I LOOOOOVE them and in Britain we are blessed to have so many different types that I could easily put on an extra 3 stone just with a cup of tea and 47 packets of biscuits. Everyone has a different favourite from jammy ones, to chocolatey ones, to little ones with dried fruit your nan will always have in stock to the plain hobnobs that are pillars of the biscuit world. I could ramble on for hours about the little treats, SO much so I thought I’d save myself from growing another thigh and try my hand making some of my own. I found these biscuit cutters on Amazon here or you could get them direct through the Dexam website. I got these quite a while ago actually and may have forgotten about them a little bit until I rediscovered I had them lurking at the back of a cupboard. With these biscuit cutters you can make your very own homemade bourbon biscuits, custard creams, iced party rings and jammie dodger style treats. Perfect for being dead showy offy if you have pals over, if you want to impress at a tea party or if you just want to treat yourself, cos why ever not!?

biscuit flatlay

I was dead chuffed at how easy these all actually were to do and make. Not just making the biscuit dough but also the cookie cutters were so easy to use too. Something you could easily do with children I’d say as they could decorate, personalise and make their fav snack. I’ll share with you the recipe and ingredients beneath for each one so you if you want to replicate them this step-by-step guide will walk you through it.

party rings picture

Starting off with these iced ring biscuits as seen above look just like Party Rings and don’t taste too dissimilar to them either! This one makes a ton of biscuits; easily about 25 or so. For this you will need:

  • 100g of butter cut into cubes.
  • 100g caster sugar.
  • 1 egg.
  • 1 tsp of vanilla extract.
  • 200g plain flour.

Start by putting the butter, flour and sugar into a bowl and rubbing it together until it resembles breadcrumb or wet sand looking consistency. I did this with my hands even though I really dislike how it feels in my hands and how it gets under my nails. You could also use a blender or a food processor and pulse it until it’s at the consistency you need.

Once you’ve reached that stage, mix in the egg and the vanilla extract and mix together until it starts to bind and forms a dough. If it doesn’t bind as well add in a small spoonful of milk until it all comes together. Wrap in clingfilm and let it rest in the fridge for about half an hour. Once chilled, roll it out until it’s about 5-6mm thick evenly all over and cut out as many as possible or you want. Bake in an oven (preheated at 180 degrees) for about 10 minutes until they are golden in colour.

Remove from the oven and let cool fully before icing. I used a mix of icing sugar and water for the topping mixing it into a few separate bowls and adding a few different pastel to colours. To make them more your own style you could add different flavourings to the icing too.

biscuit baby

Custard Creams. 

Ok so possibly one of my favourite teatime treats. These little bitesized snacks taste all the more better knowing it took me a decent amount of effort to get to the finished thing too.

You will need:

  • 175g plain white flour.
  • 3 tbsp custard powder.
  • 1 tsp baking powder.
  • 3 tbsp white caster sugar.
  • 100g butter cut into cubes.
  • 1 egg.
  • ½ tsp vanilla extract.

Similar to the iced ring biscuits, start this by sifting the flour, baking powder and custard powder into a bowl. Add in the sugar and the cubes of butter and rub it all together with your hands until you’ve got that breadcrumby/sand consistency. Add the egg and vanilla extract and mix together until to starts to form as one. If it doesn’t and is still crumby add in a splash of milk until it forms a ball. Wrap in some cling film and rest in the fridge for about 20-30 minutes.

Once set up roll out to about 1cm thickness all over use your cutter to stamp out an even number of biscuits. They have to be sandwiched together after all! Place in the oven at 180 degrees and bake off for about 8-12 minutes until golden and cooked through. Let cool thoroughly and then sandwich together with some custard powder flavoured buttercream.

Make the butter cream by mixing 100g of butter with 200g icing sugar and 3 or 4 heaped tbsp of custard powder. Mix through and then sandwich the biscuits together.

Bourbon Biscuits.

These are actually so delish I’m both equally as impressed with myself as I am with these little slices of heaven. To make these ultra gorgeous little treats you will need:

  • 50g butter.
  • 50g soft light brown sugar.
  • 1 tbsp golden syrup (if you can’t get hold of that corn syrup is very similar)
  • 110g plain flour.
  • 20g cocoa powder.
  • ½ tsp bicarbonate of soda.

Preheat the oven to 180 degrees and line a baking tray. Cream the butter and sugar together until light and then add in a spoonful of golden syrup. Sift in the dry ingredients until it forms a ball. Rest it in the fridge for about 30 minutes then roll out and cut out biscuits. Bake in the oven for about 8-12 minutes or the edges have browned. Allow to cool on a wire rack.

To make the cream between them simply mix 75g of icing sugar, 50g of butter with 25g of cocoa powder. Once this has formed, spread an even amount across one biscuit and then sandwich another one on top. Et voila!

biscuit close ups

Jammie Dodgers.

These looked absolutely fab. I was well impressed with how these turned out. 10/10 would do again.

To make you will need to preheat your oven to 180 degrees and line a baking tray (or two depending on how much you’ve made)

  • 250g butter.
  • 140g icing sugar.
  • 1 tsp of vanilla extract.
  • 1 egg yolk.
  • 375g plain flour.

Firstly, beat the sugar and butter together, careful not to choke in the icing sugar powder clouds, until creamed and fluffaaaaay. Mix in the vanilla and the egg yolk. Then sift in the flour and fold together until it forms a doughy ball. Set up in the fridge for 20-30 minutes and then when it’s fully chilled roll out into about 1cm thickness. Cut an even number of biscuits (cos sandwich biscuit after all) in every other one of the biscuits press the heart stamp through the centre ybake in the oven for about 10-12 minutes or until have that lush golden colour. Once cooled sandwich together with some jam, I used seedless raspberry jam mainly cos it’s red and it’s my favourite. And it’s the only one we had too.

I can’t even begin to brag about just how impressed I was with these. The stampers were super easy to use. some places said you needed to oil them, flour them or put them in the fridge to make them easier to stamp but I didn’t have ant problems with it whatsoever. I love how easy they were and they looked just like the real things. I think they’re perfect if you have allergens or intolerances so you could make your favourite teatime treat even if you’re dairy intolerant or gluten intolerant so you could use a speciality flour or a butter replacement.

You could even mix it up with the recipes and try different flavours. A couple years ago they did a Toffee dodger which I looooved so I might try doing that next with a salted caramel inside. Or you could use a different type of jam like plum or apricot. These really went down a treat with my family and my mum’s colleagues have already put in an order for some at her work. If you try these, I hope you enjoy making them as much as I did. I also drowned in washing up afterwards, what was I thinking making four different types of biscuits in one afternoon.

LOTS OF LOVE. X