91Èȱ¬

1 10 “ blind baked sweet pastry bottomless tart shell, still left in the tin
800g of golden syrup
250g of either fresh bread or leftover cake crumbs
1 egg, beaten
zest and juice from 1 lemon
Method

In a large mixing bowl, combine the breadcrumbs, golden syrup, egg and juice and zest of the lemon with a wooden spoon or spatula until all the ingredients are combined. Scoop or pour this mixture into the pre baked tart shell and fill the tart right to the top. Place the tart onto a baking sheet and bake in a moderate oven about 160/170c for 45 mins to 1 hour depending on your appliance. You are looking for the top of the tart to be starting to caramelise and treaclefy(in Neil’s words!) the wobble to be as one, and the liquid to be absorbed by all the lovely crumb. Remove the treacle tart from the oven and allow to rest and cool slightly for at least half an hour, remove from the tin and serve with a huge ladle of fresh custard.

Recipe for custard by Neil Forbes

500ml of double cream
1 vanilla pod
6 egg yolks
100g caster sugar
Method

Pour the cream into a pot and place on to a moderate heat on the hob, half the vanilla pod length ways and scrape the seeds out and add to the cream. Bring the cream and vanilla just about to the boil and turn off the heat. Remember to reserve the scraped vanilla pod for flavouring something else like the jar of sugar on the shelf or keep in the freeze for a vanilla syrup. Meanwhile whisk together in a clean bowl the egg yolks and sugar and until a light and fluffy texture has been achieved. Pour the warm vanilla cream onto the egg and sugar mix, you may need a helping hand whilst you whisk as they pour. Ensure all combined and then return the mix to the hob in a clean pot. stir this mix until the mix starts to thicken, keep on a moderate heat until the custard coats the back of a spoon, be careful it can split or curdle if it boils. It should only take about 5 mins on a medium hob. Serve in jugs on the table.

Ingredients

750g beef brisket

1 tin chopped tomatoes

500g passata

2 large red onions

1 white onion or banana shallot

I head of celery

Tabasco

Salt & pepper

1 glass of red wine or sherry

100ml vodka