Shush! Don’t mention the double cream

Treacle tart
Treacle tart
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Many of the restaurant’s suppliers are proud and excited about their produce.

They’re passionate about the freshness of the fish, the quality of the meat or the exact origin of a particular plant or vinegar.

Most are as excited about food as I am and I have had great discussions with them over the years, exchanging ideas, influences and recipes.

Mandy, our specialist herb supplier, has an Italian grandmother and tells great kitchen stories from her childhood. Now she is a grandmother influencing the food eaten by her family and every weekend she seems to feed more people than me.

She is always inquisitive about what’s going on in my kitchen, looking to see what’s in season and talking about recipes while she hands over her goodies.

She has told me off for putting lemon juice in my treacle tart saying it takes away the sweetness of this traditional pastry, so please don’t tell her about the double cream in this recipe as I don’t want to be scolded again.



22cm sweet pastry tart case cooked

400g golden syrup

55g butter

4 tablespoons double cream

200g white breadcrumbs

Tablespoon lemon juice


1. Heat the golden syrup, butter and cream in a saucepan until it bubbles.

2. Add the lemon juice and stir.

3. Mix in the breadcrumbs and beat.

4. Pour the mixture into the tart case and bake in a pre-heated oven 180C/gas 4 for 15 minutes.

5. Allow to cool and serve.