Beyond Nose to Tail by Fergus Henderson and Justin Gellatly

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  • Treacle tart

    • Pangur Ban on January 18, 2015

      This is delicious, a real crowd pleaser - everyone who's tried it loved it. The first time I made it I might have baked it too long, as it was on the chewy side; it tasted quite marmaladey due to the lemon rind. The second time I made it, I left out the rind and doubled the lemon juice. This produced a lighter flavour, which I prefer. The third time, I tried using wholemeal sliced pan for the breadcrumbs, but these didn't seem to absorb as much syrup, and didn't enhance flavour much; think white breadcrumbs are best. Also sprinkled some Maldon salt flakes on it before serving, which brought up the flavours. It's fab with creme fraiche.

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