Back again…apologies for a slight delay in proceeding, it’s been a bit hectic, everyday life just takes over. But baking is never too far from my mind.,
Now although this might not be one for Noah it’s certainly a great choice for anyone. Whether it’s gluten free or not, it tastes great! Rich and rather creamy……
It’s a recipe that’s been converted from one that was written by cook book author Maguerite Patten, from her book ‘Best British Dishes’. Although the printed recipe did need some additions as it wasn’t big enough for the stated flan size. It’s actual name is Norfolk Treacle Tart. Having made the version with breadcrumbs before, gluten free bread though is a taste a gluten eater will not take to easily….
You’ll need an 8″ fluted, loose bottom flan dish and baking beans.
Preheat the oven to Gas 5, 180c
Make the gluten free pastry;
200g Gluten free plain flour ( I use Dove Farm )
100g diced butter
2 egg yolks
1 tablespoon of icing sugar
milk to bind
Either by hand or a food mixer, mix the butter and flour too breadcrumbs, stir in the icing sugar and yolks and a little milk if required to make into a dough. Cover with cling film and pop in the fridge for about half an hour.
Remove the pastry dough from the fridge and roll our to fit the flan dish. Bake the pastry blind. Cover the base of the pasty with greaseproof and cover then with the baking beans and bake in the oven for 15 minutes.
Remove from the oven once baked and then remove the greaseproof and the beans and make the filling. Turn the oven down to Gas 3, 160c
4 egg yolks
6 tablespoon double cream
12 tablespoons of treacle/golden syrup
4 tablespoons of lemon juice
Add all of the above ingredients into a bowl and whisk together until well blended.
Pour into the baked pastry case and return to the cooled oven and bake for 25 – 30 minutes. It’s done when the filling has set with a little wobble. Leave to cool before cutting and sampling – it’ll be rather hot.
I served this nice and cold on a summer’s day with a dollop of double cream…….