Back in the middle of February I met up with some Norn Iron bloggers. During the evening Nelly and I spoke of food matters. She promised me a recipe for my Food Monday and true to her word I had an email earlier in the week. Nelly says:
This recipe is adapted from one found in The Independent, originally by Mark Mix. I reduced the amount of treacle as the original recipe was slightly overpowered by the flavour of molasses. You could leave it out entirely and add an extra 25g of golden syrup. The Mark Mix recipe recommends serving with thick cream, but trust me, it’s too rich.
Pre-heat the oven to 160C/gas 3.
2 medium egg yolks
225g unsalted butter, softened
1tbsp caster sugar
275g plain flour, plus a little extra for dusting
250g golden syrup
1 tbsp dark treacle
220ml double cream
75g fresh white breadcrumbs
2 eggs, beaten
1tbsp lemon juice
beat the egg yolks and butter together in a bowl, and then beat in the sugar. Stir in the flour and knead together until well mixed. Wrap the pastry in cling film and leave in the fridge for an hour before use.
Roll out the pastry to about 5mm thick. Line a 20-22cm flan or tart tin, about 3-4cm deep, and leave to rest in the fridge for 1 hour. The pastry will break up but can be patched together with no ill effect
Make the filling by mixing the golden syrup, treacle, double cream, breadcrumbs and beaten eggs together, and then stir in the lemon juice. Fill the flan ring with the mixture and bake for 40-50 minutes, then leave to cool. Serve warm with custard or crème fraiche.
Thanks Nelly for your contribution to my food Monday. I look forward to making this for my toyboys!