Wartime Syrup Tart (Treacle Tart) – A simple recipe for Treacle Tart from the 1940’s vintage war-time cookbook. Serve warm with custard
VE Day 80 Ration Book and Vintage Recipes
This recipe for Wartime Syrup Tart (Treacle Tart) comes from a lovely little book called War-Time Cookery, I bought from the Imperial War Museum.
It’s a very simple recipe that makes use of stale bread, which are made into breadcrumbs – the golden syrup would have been a wartime luxury, but very little is used.
I made this for our weekly Sunday Tea Tray the other day, and it can be enjoyed warm, as in freshly baked on the day, or when heated up later, and served with custard.
We all love tarts, flans, pasties, pies and quiches in my family, and this is a classic British recipe, which is always well received for “afters”.
I have shared the original war-time recipe below, as well as an old Be-Ro recipe which suggests the weight and quantities of the ingredients, which may help you.
Today’s recipe is the second recipe in my new VE Day 80 Ration Book and Vintage Recipes (for street parties and tea tray suppers) series.
However, I have many other war-time and vintage recipes on Lavender & Lovage, as well as Ration Book recipes, from when I lived off rations a few years ago.
I hope you enjoy this recipe from the 1940’s if you make it – I think it would be a fabulous addtion to any VE Day 80 Street party this May.
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Wartime Syrup Tart (Treacle Tart) Recipe
Wartime Syrup Tart (Treacle Tart)
Yield:
8 slices
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
This recipe for Wartime Syrup Tart (Treacle Tart) comes from a lovely little book called War-Time Cookery, I bought from the Imperial War Museum.
It’s a very simple recipe that makes use of stale bread, which are made into breadcrumbs – the golden syrup would have been a wartime luxury, but very little is used.
I made this for our weekly Sunday Tea Tray the other day, and it can be enjoyed warm, as in freshly baked on the day, or when heated up later, and served with custard.
We all love tarts, flans, pasties, pies and quiches in my family, and this is a classic British recipe, which is always well received for “afters”.
I have shared the original war-time recipe below, as well as an old Be-Ro recipe which suggests the weight and quantities of the ingredients, which may help you.
Wartime Syrup Tart (Treacle Tart) is the second recipe in my new VE Day 80 Ration Book and Vintage Recipes (for street parties and tea tray suppers) series.
However, I have many other war-time and vintage recipes on Lavender & Lovage, as well as Ration Book recipes, from when I lived off rations a few years ago.
I hope you enjoy this recipe from the 1940’s if you make it – I think it would be a fabulous addtion to any VE Day 80 Street party this May.
Ingredients
- Original Recipe:
- 1/2lb (225g) plain pastry
- Golden syrup
- Soft white breadcrumbs
Instructions
- Make 1/2lb plain pastry.
- Line plates with pastry a good 1/4 inch thick, leaving some pastry for decorating.
- Fill the centre with golden syrup and sprinkle thickly with soft white crumbs.
- Decorate with twisted strips of paste and bake till a pale golden brown.
Notes
Modern Be-Ro Recipe for Treacle Tart
Ingredients:
100g (4oz) short pastry
100g (40z) golden-syrup
25g (1oz) soft white breadcrumbs
1/2 lemon, grated rind and juice
Method:
1. Heat oven to 200C/400F/Gas mark 6
2. LIne an 18cm (7 inch) ovenproof plate with the pastry.
3. Warm syrup and mix with breadcrumbs, lemon juice and rind.
4. Pour on to pastry and decorate top with pastry trimmings.
5. Bake for 20 minutes
Nutrition Information
Yield 8
Serving Size 1
Amount Per Serving
Calories 79Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 5mgSodium 68mgCarbohydrates 14gFiber 0gSugar 6gProtein 1g
