George Orwell wrote some essays expounding his reasons that British cookery ain’t half good ... it makes interesting reading – but as it’s under copyright I will only use snippets.
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| Treacle Tart - now how good does that look! |
Orwell describes puddings as one of the ‘greatest British glories of British cookery’ ... certainly Treacle Tart was a favourite in our family ... which Orwell tells us is a delicious dish.
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| Tate and Lyle's Golden syrup |
My mother used to make our pastry – she was a mighty fine cook – with treacle tart becoming one of our favourites. Treacle to us is the lighter version – the golden syrup type ... not the thick molasses, that some families call Treacle.
Orwell gives a recipe ... these will vary slightly depending on the depth of the filling – more breadcrumbs, the gooey stickiness of the tart – more golden syrup, a touch of ginger as he mentions/or some lemon juice to counter the sweet golden syrup.
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| The early cream settling plant was near our grandmother's house! |
I totally agree with Orwell – this is one delicious warm tart ... especially served with cold pouring cream, or preferably Cornish clotted cream ...
A very good Easter Sunday lunch dish – especially as I write this the day before Easter ... and it’s still very cold and unspring like ...
So good on Orwell and his Treacle Tart ...
That is T for Treacle Tart from Aspects of British Cookery
Orwell’sEssays and Other Works – Treacle Tart ... to find reference to the desserts, scroll down approximately half way ...
Hilary Melton-Butcher
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