Treacle tart is a traditional British dessert. It's rich and comforting, best served with a splash of cream. However, it usually needs breadcrumbs and I didn't have any. So, I decided to use another traditional ingredient, but this time a Scottish one: porridge oats. It works surprisingly well, and is the perfect variation on the tart for a Burn's Supper.
Ingredients 225g shortcrust pastry
400g golden syrup
2 tbsp double cream
1 egg (reserve a little egg for the egg wash for the pastry)
1 egg yolk
1 tbsp lemon juice
140g porridge oats
Preheat the oven to 180 Celsius.
Grease a pie dish and then lay the shortcrust pastry into the bottom of the dish.
Prick the pastry all over with a fork, lay a sheet of foil over it and then weight down with baking beans and blind bake for 15 minutes.
Take off the foil, brush with egg or milk, and bake for another 5 minutes until golden.
Melt the butter in a pan. Watch is carefully, it quickly burns. Mine went a little brown, but that just adds a nutty flavour to the treacle mixture.
Add the syrup and the treacle to the butter and heat.
Take the mixture off the heat and mix in the cream.
Beat in the egg, yolk, and lemon juice.
Sprinkle the porridge oats evenly over the bottom of the pastry crust.
Pour the treacle filling over the porridge oats, making sure there are no dry patches.
Bake in the oven for 20 minutes.
Turn the oven down to 140 Celsius and bake for another 15 minutes.