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Treacle Tart

Halloween is coming after all...

Treacle Tart doesn't actually have treacle in it and that isn't because I'm an awful awful cook!

This is the first thing I've ever made entirely on my own without my Mum's supervision, ...I realise why now. I've never been confident enough and I have a habit of not reading things properly; I put in 8 ounces of butter rather then 4 ounces!!! I managed to pull some of it out, put in more flour and get pastry! That's all down to watching my Mum cook so she helped and she wasn't even there.

Of course I got flour everywhere, got butter on lots of things and I nearly dropped the thing before I put it in the oven...just call me Susan Delfino! Putting it in the oven was the most satisfying thing ever though and it tastes great!

Based on an original project available here

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Mix the breadcrumbs with the Golden Syrup in a bowl.

To make bread crumbs toast some bread lightly and either put it in a food blender or do it the hard way, my way, because I didn't have a blender. I pulled the bread apart and mushed it in a seive with a rolling pin, it took 30 - 45 mins! You can buy breadcrumbs which is probably much easier.
In another bowl rub the flour and butter together so it resembles breadcrumbs.

Sperate the egg yolk from the whites - break the egg over a bowl but keep the yolk and whites in the shell and pour the yolk and whites into each shell, alternating with each shell peice. Do this quickly or the yolk will spill into the whites. Put the whites into a small bowl and gently beat it for use later.

Put the YOLK ONLY into the flour & butter. Add the water to the butter, flour & eggs and stir into pastry dough.
At this point I think I greased the tin and put the oven on, you might wanna do this first but I'm not that organised!

Roll out a third of the pastry to just under a cm thick. Lay it into the tin and cut off the excess, then press the edges with a fork or shape it with your fingers.

Put the breadcrumb & syrup mixture into the tin and spread it out evenly.
Using the last bit of the pastry roll it out into thin strips and place across the top in a criss cross design or maybe cut out shapes and put them on top.
Put it in the oven for 20 mins at 180 degrees F/ 350 degrees F, gas mark 4.
Take it out of the oven and brush the egg whites onto the pastry and sprinkle with sugar, return it to the oven for another 15 - 20 mins until golden brown. Pour lots of cream over it and done, eat iiiit.