Jurys Inn has just produced an E Cook Book of tasty traditional dishes from across England, Ireland, Scotland and Wales, describing British and Irish cuisine as:
“…a diverse cooking pot blending a historical journey of traditional dishes, local produce and signature recipes, with the heart and character of the land.”
H&C News is featuring a number of these Regional Recipes for your education and enjoyment in the coming weeks.
Norfolk Treacle Tart
What distinguishes the East Anglian version of the treacle tart is the noticeable absence of breadcrumbs, compared to more traditional recipes.
This version is shared by locals of Suffolk and Norfolk, and was said to be a particular favourite of the author Charles Dickens.
Ingredients
- Shortcrust Pastry (175g)
- Unsalted Butter (115g)
- Golden Syrup (8tbsp)
- Eggs (2, beaten)
- Double Cream (4tbsp)
- Lemon Zest (2 lemons)
Method
- Preheat the oven to 200⁰C or gas mark 6.
- Line a tart tin with the pastry. Cover the pastry with baking parchment, fill it with baking beans, and blind bake for 20 minutes.
- Warm the butter and syrup in a pan until the butter starts to melt. Take it off the heat and let it cool slightly.
- In a separate bowl, whisk the eggs, cream, and lemon zest together, gradually adding the butter and syrup.
- Pour into the pastry case and bake for 30 minutes.
- Serve with fresh cream or ice cream.
The Regional Recipes can be downloaded using PayWithAPost here