Pudding Baking

Sticky Toffee Treacle Tart

This tart is a mash-up of two British classics, full to the brim with squidgy, caramelly dates and the signature breadcrumb texture of a treacle tart

25 minutes, plus soaking time prep, 50 minutes cook

Serves 10-12

Ingredients

For the base:

200g digestive biscuits

100g unsalted butter, melted

For the filling:

150g Medjool dates, pitted and roughly chopped

75ml boiling water

½ tsp bicarbonate of soda

140g fresh breadcrumbs

1 tsp ground ginger

¼ tsp ground cloves

½ tsp flaky sea salt

30g treacle

280g golden syrup

40g unsalted butter

2 egg yolks

3 tbsps double cream, plus extra to serve

Method

Preheat the oven to 200°C/Fan 180°C/Gas 6. First, make the base. Crush the biscuits in a food processor or put them in a food bag and bash with a rolling pin until fine. Tip the biscuits into a bowl and pour in the melted butter, stirring until everything is evenly coated.

Pour the mixture into a loose-bottomed 20-cm cake pan. Use the back of a spoon to press the mixture firmly onto the base and up the sides of the pan. Bake for 10 minutes, then remove from the oven to cool. Turn the oven down to 170°C/ Fan 150°C/Gas 3.

To make the filling, add the dates to a bowl and pour over the boiling water. Stir in the bicarbonate of soda and let the dates soak and soften for 10 minutes. Use a fork to mash them up as much as you can. In large bowl, mix together the breadcrumbs, ginger, cloves and salt. Set aside.

In a medium saucepan, gently heat the treacle, golden syrup and butter until melted. Remove from the heat and stir in the dates. Pour the mixture into the breadcrumbs and stir until evenly coated. Add the egg yolks and cream and mix until fully combined.

Tip the mixture into the biscuit base and bake for 35–40 minutes or until the filling is firm to the touch. Let it cool a little and serve warm with a splash of cold cream.