| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | oz | Wholewheat flour |
| 2 | oz | Self-raising flour |
| 1 | oz | Lard |
| 1 | oz | Margarine or butter |
| 1 | pn | Salt |
| Cold water; to mix | ||
| 4 | oz | Wholewheat breadcrumbs |
| 5 | tb | Golden syrup and 1 tablespoon black treacle |
| Milk to glaze |
INSTRUCTIONS
PASTRY FILLING (taken from an old family recipe, but updated with the correct measurements from Delia Smith's Complete Cookery Course) Pre-heat oven to gas mark 5, 375F or 190C. Lightly greased 8" loose-based fluted flan tin Make up the pastry, leave to rest in the fridge for 30 minutes. Roll out thinly and line the tin, cutting off the trimmings and keeping them on one side. Measure out the treacle and syrup and mix in breadcrumbs thoroughly. Put the mixture into the pastry case. Roll out the trimmings and cut strips long enough to make a criss-cross pattern all over the surface of the tart. Brush strips and edges lightly with the milk, place tart on a baking sheet in the oven and bake for about 30 minutes. Served with whipped cream. Enjoy (and don't get on the scales afterwards!) Posted to TNT Recipes Digest by "Helen " <[email protected]> on Mar 12, 1998
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