Its over! Christmas is now out of the way and only the New Year period to go.
I hope you all had a wonderful Christmas, It was a great success at Restaurant 27 for all staff and those who made it happen. Now one last push for New Year’s Eve.
Orders are all in, the Champagne is chilling nicely and all the party games have been organised. This year we feel our menu will be our most innovative yet, with dishes like our crab mousse with Umami sticks and a goat’s cheese quiche with a liquid pastry.
This week I’m showing you my version of the British classic dessert the treacle tart.
The pudding itself has only been in existence since the late 19th century, as golden syrup was invented in the 1880s.
However, the earliest recipe found for a treacle tart actually dates to 1879 – before the invention of golden syrup.
The recipe is by Mary Jewry and is a tart comprising alternating layers of pastry and treacle.
The treacle tart is a traditional English dessert.
It is normally made using short crust pastry, with a thick filling made of golden syrup and breadcrumbs (can be stale crumbs), with lemon juice or zest also added.
Modern alternative recipe can use ground almonds in place of the breadcrumbs. Treacle tart is actually Cockney rhyming slang for the word sweetheart.
It has been a staple in most traditional kitchens in the UK, It is a good recipe to make as you can use up your sliced bread, turning it into breadcrumbs before it goes off.
Pastry tart base
½ pint whipping cream
4 egg yolks
50g caster sugar
250g soft white breadcrumbs
Zest of ½ orange
Zest of ½ lemon
475g golden syrup
200g maple syrup
1. Take your pastry case and place on to baking tray, pre heat oven to gas mark 4.
2. In a bowl add the lemon and orange zest and breadcrumbs.
3. Add the golden syrup and maple syrup. Mix well with spoon/spatula until incorporated.
4. Place into tart base, spread evenly and bake for approximately 20 minutes until firm to the touch.
For the home made custard:
5. Put cream into pan and bring to just below a simmer.
6. Lightly whisk your egg yolks and sugar together.
7. When light in colour, add simmering cream and mix well.
8. Return to saucepan and gently cook stirring well until the mixture coats the back of the spoon.
9. Pass through a sieve and serve immediately, or place in fridge until ready to use.
10. If you’re feeling even more adventurous, and have a cream whipper/siphon, you can pour the custard into the siphon, put in the fridge for two hours and gas the siphon.
12. When ready to serve, portion tart and finish with custard or aerated custard.
· Kevin Bingham is the chef-patron of Southsea’s Restaurant 27