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Treacle tart

Australian Gourmet Traveller and Fergus Henderson dessert recipe for treacle tart

  • Serves 9
  • 30 mins preparation
  • 1 hr cooking plus resting
Treacle tart
Treacle tart

You will need to begin this recipe 1 day ahead.

"Every cookbook, it would seem, has its Navajo Factor. To my shame, in book one it was the treacle tart. Fortunately I'm ready to meet the great chef in the sky, thanks to Justin remedying things in this new book."
This is one of cult UK chef Fergus Henderson's favourite puddings from his book Beyond Nose to Tail (Allen & Unwin).


  • 1.1 kg golden syrup (and another 300gm up your sleeve)
  • 2 lemons, zest grated and juiced
  • 2 tsp ground ginger
  • 400 gm fresh white breadcrumbs
Sweet pastry
  • 315 gm unsalted butter, softened
  • 225 gm caster sugar
  • 1 large (70gm) egg
  • 5 large egg yolks (from 70gm eggs)
  • 560 gm strong white flour


  • 1
    To make the sweet pastry, cream the butter and sugar together until white and fluffy. Lightly beat together the egg and egg yolks, then add them to the mixture a little at a time to prevent
    curdling. Sift in the flour and mix until just incorporated. The pastry will be very soft, cover
    in plastic wrap and refrigerate overnight.
  • 2
    Take the pastry out of the fridge and let it soften at room temperature for 1-2 hours. Then cut it in half and roll one piece on a lightly floured work surface to about 3mm thick (you won’t need the other piece but it will keep well in the freezer). Use to line a 30cm loose-bottomed tart tin and chill for 1-2 hours.
  • 3
    Preheat oven to 180C. Cover pastry case with baking paper, fill with dried beans and blind bake for about 10 minutes or until golden brown around the edges. Remove the baking
    paper and beans and return pastry case to the oven and bake until it is a good, golden colour
    all over. Remove from the oven and leave to cool.
  • 4
    For the filling, place the golden syrup, lemon juice and zest and ground ginger in a pan and cook over medium heat until hot. Stir in the breadcrumbs, remove from heat and stand for 10 minutes or until golden syrup has been absorbed by the crumbs. Then add the extra golden syrup little by little until it starts to bleed out of the breadcrumbs; you might not need to add all the syrup. Pour the filling into the pastry case and bake at 180C for 30-45 minutes, until golden brown. Serve with double cream, if desired.