The old-school British dessert, Treacle Tart, is sweet, sticky, and irresistibly comforting. With a crisp pastry base and golden syrup filling, it’s the kind of pudding that always hits the spot – especially served warm with custard or a scoop of ice cream.
Treacle Tart is one of those classic British puddings that’s been around for generations. And for good reason!
Made with golden syrup, breadcrumbs and a sweet shortcrust pastry, it’s a simple but satisfying dessert that has stood the test of time. First mentioned in cookbooks as far back as the late 19th century, it quickly became a staple in homes across the UK thanks to its affordable ingredients and sweet, comforting flavours.
Alongside my old School Cake and Cornflake Tart, Treacle Tart was somewhat of a staple in the school dinner hall. If you grew up in Britain, the chances are you’ve had Treacle Tart served as part of your school dinner, likely with a generous ladle of custard over the top! Although I’m sure it would be far too sugary to be served as part of a healthy school lunch these days.
It’s a traditional British bake that brings back memories of Sunday dinners, old-school puddings, and your Granny’s kitchen table. And if you’re a Harry Potter fan, you’ll know it was Harry’s favourite dessert too – further proof that Treacle Tart is pure magic on a plate.
"Why is it called Treacle Tart, if it doesn't actually contain any treacle?"
Despite the name, a traditional Treacle Tart is actually made with golden syrup, not black treacle. Back in the day, the word “treacle” was used more broadly to describe any syrup, not just the dark stuff we now know as treacle (molasses). So while it might technically be a Golden Syrup Tart, the name Treacle Tart has stuck… and we wouldn’t have it any other way now.
Tips for Simple Treacle Tart:
• Stick with golden syrup: It’s the key ingredient in a proper Treacle Tart and gives that classic flavour and texture. Substitutes like corn syrup or honey just won’t cut it. If you’re outside the UK and struggling to find it in your supermarket, it’s well worth ordering some online for this one.
• Use fresh breadcrumbs for the best texture: Stale shop-bought ones can be too dry and make the filling crumbly rather than sticky.
• Blind bake your pastry: Giving the pastry a head start in the oven helps avoid the dreaded soggy bottom – even Mary Berry would approve! Just 15-20 minutes with baking beans or rice will do the trick.
More Golden Syrup Recipes:
Treacle Tart
EQUIPMENT
- 20cm Loose Bottom Tart Tin (8-inch)
INGREDIENTS
For the Pastry:
- 175 g Butter or Block Margarine
- 65 g Caster Sugar (Superfine Sugar)
- 250 g Plain Flour (All-purpose Flour)
For the Filling:
- 500 g
Golden Syrup (Substitutions) - 125 g Breadcumbs fresh
- 1 Lemon zested
- 3 tbsp Double Cream (Heavy Cream)
- Sea Salt small pinch
- 1 Free-range Egg
INSTRUCTIONS
For the Pastry:
- In a large bowl, cream together the butter/margarine and sugar until light and fluffy. Sift in the flour and mix to create a soft dough, using your hands to bring it together when necessary. Gently knead the dough on a clean surface to ensure it is thoroughly combined, before wrapping the dough in cling film and placing in the fridge for 30 minutes to firm up a little.
- Lightly grease a 20 cm (8-inch) loose-bottom fluted tart tin with a little excess butter/margarine, before lightly dusting with flour. Set aside.
- Preheat your oven to 180°c (160°c for fan-assisted ovens, Gas Mark 4 or 350°F). Roll the chilled pastry on a lightly floured surface to a 28cm circle (about 5mm thick). Transfer the pastry to the prepared tart tin, pressing into the edges and leaving a slight overhang at the top.
- Trim the edges neatly with a sharp knife. Prick the base with a fork before lining with greaseproof paper and filling with baking beans. Blind bake the pastry base in the pre-heate oven for 15 minutes. Remove the baking beans and continue to bake for a further 5 minutes. Whilst the pastry base is baking, prepare the filling.
For the Filling:
- In a large pan, warm the golden syrup over a low heat until it is a little thinner in consistency and easier to stir. Remove from the heat and add the breadcrumbs, lemon zest, double cream and salt. Mix together before adding the egg, then mix thoroughly until combined.
- Pour the filling mixture into the blind-baked pastry base. Reduce your oven temperature to 160°c (140°c for fan-assisted ovens, Gas Mark 3 or 325°F). Bake the tart for 35-40 minutes, until golden and the filling has begun to set.
- Allow the tart to cool a little before serving in slices.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
- Storage: Once cooled, Treacle Tart can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Gently reheat slices in the oven or microwave before serving, if you like them warm.
- Freezing: Treacle Tart freezes well. Wrap it tightly in cling film and tin foil (whole or in slices) and freeze for up to 3 months. Defrost overnight in the fridge and warm through in the oven for best results.
- Substitutions:
- Golden Syrup is essential for that classic Treacle Tart flavour. Substitutes like corn syrup or honey won’t give the same taste or texture. For the best results, see if you can source some authentic golden syrup for this recipe.
- Fresh breadcrumbs are best, but you can blitz up day-old bread if needed.
- You can use shop-bought pastry to save time, although homemade does give the best results.
What is Treacle Tart?
How to make traditional Treacle Tart?
What does Treacle Tart taste like?
Why is it called "Treacle" Tart?
Free-from & Vegan:
Gluten-free: To make this a gluten-free Treacle Tart, simply use a gluten-free sweet shortcrust pastry and gluten-free breadcrumbs in the filling.
Dairy-free: To make this a dairy-free Treacle Tart, simply use a dairy-free block margarine in your pastry (I like Flora Unsalted Block) and a plant-based double cream in your filling (I like Elmlea Double Plant Cream).
Egg-free: There isn’t any egg in the pastry of this Treacle Tart, but there is in the filling. You could try replacing it with a flaxseed egg (1 tbsp ground flaxseed mixed with 2½ tbsp water, left to thicken for 5–10 minutes). I haven’t tested this myself, but it should work fine – the filling texture may be slightly different, though.
Vegan: To make this a vegan Treacle Tart recipe, simply follow the dairy-free and egg-free tips above.
N.B. Any advice or suggestions to make recipes “free-from” or vegan are purely that – suggestions. Please be careful to double-check all ingredients individually, taking extra caution when serving to those with allergies & intolerances.
For more info on common food allergies, please see food.gov.uk | For more info on coeliac disease, please see coeliac.org.uk | For more info on a vegan diet, please see vegansociety.com
