There are two reasons this recipe for Spiced Treacle Tart came about. The first (and lets face it possibly the most obvious to those in the know) is that Beth’s gluten free bread fell apart, the brand shall remain nameless because it was a bit of a surprise actually as their loaves are normally brilliant and Bethany favours them over all the others when it come to sliced white bread … oh okay, you twisted my arm, it was Warburtons but like I say we’d not had this happen with their loaves before!
Anyhoo, I had a jigsaw puzzle of a loaf and refused to throw it away so what to do? Well, I had a hankering for treacle tart after seeing some in the chilled cabinet of a supermarket a week or two before and so treacle tart seemed a fitting destination for this poor unfulfilled loaf of bread!
What’s the second reason I hear you cry?
I love the lead up to any festive season and being a food blogger means that I pay particular attention to what’s new across social media….I have to say, this year I’ve been underwhelmed by NEW ideas….whoa there, let me just say that the Free From Gang have, as always, managed to pull some pretty new and exciting ideas out of the bag for Easter 2018 and if you want to see my contribution and a full list of #FreeFromEaster recipes then follow this link to my vegan and gluten free Supersize Cream Egg recipe. That said and done I decided that my craving for treacle tart could easily be spiced up a bit and so the Spiced Treacle Tart was born (I simply can’t help it, I have to tamper with a recipe and experiment!) The lovely thing about this recipe is that you can easily omit the spices and hey-presto you have a normal treacle tart!
A simple twist on the original treacle tart recipe to spice this traditional favourite up just in time for Easter, the perfect way to use up those unwanted slices of bread or save a gluten free bread jigsaw from the bin!
- 400 g Shortcrust Pastry I used Genius here but Silly Yak is equally as good.
- 300 g gluten free bread crumbs I blitzed the bread in a food processor
- 400 g golden syrup
- 100 g granulated sugar
- 100 g mixed peel
- 1 tbsp lemon juice
- ¼ tsp ground cloves
- ¼ tsp cinnamon
- zest of one lemon
Add the golden syrup and sugar to a large saucepan and heat gently until the sugar has dissolved.
Remove from the heat and add all the remaining filling ingredients and stir until all the breadcrumbs have been fully coated in the syrup mixture. Set aside and allow to cool to room temperature.
In the meantime roll out your shortcrust pastry block into a large enough round to line a 8 inch loose based flan tin.
With any excess pastry you can cut out shapes of your choice to decorate if you wish.
Tip the treacle tart mixture into the pastry case and smooth to the edges with the back of a spoon, add your decorations if using them and pop into a preheated oven at 200°C (180°C fan) for 30 minutes
For an extra twist, why not use a gluten free fruit loaf and turn that into breadcrumbs then you've got a real Easter themed tart similar to Hot Cross Buns
Don’t loose it pin this recipe for my Spiced Treacle Tart
And one last thing! I’ve linked my Spiced Treacle Tart with these other awesome bloggers