Treacle tart tray bake has a gorgeous treacle filling on readymade shortcrust pastry and finished with chopped Crunchie bars. It’s an easy way to feed a crowd as it serves 30 cut into bite-sized squares, so everyone can get some! Making your own treacle is so easy and such a treat; all you need is golden syrup, double cream and oats for texture. It’s a real winner and everyone will be asking you for the recipe!
- 500g pack shortcrust pastry
- 40g porridge oats
- 700g golden syrup
- 400ml double cream
- 1tbsp lemon juice
- 3 eggs
- 2 Crunchie bars, roughly chopped
Heat the oven to 180C fan, gas 6, and grease a 25cm square cake tin. Line the tin with the pastry to fit snugly, trim and chill for 30 mins. Keep the excess pastry.
Put a sheet of foil over the pastry, fill the case with baking beans and bake for 15 mins. Remove the foil and beans, and bake for another 10 mins. Leave to cool slightly, then patch up the rim with the excess pastry if it’s shrunk from the sides.
Blitz the porridge oats in a food processor, then mix with the golden syrup, cream, lemon juice and egg until smooth. Pour into the tin and cook for 30 mins. Turn the oven down to 120C fan, gas 1 and cook for another 30 mins. Leave to cool, then cut into squares and crumble over the Crunchie topping.
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If you want to get even more creative, why not melt some dark chocolate and drizzle it over the top once the tray bake has cooled and then add the Crunchie topping straight after