Brit-Speak: Food

[arrowsmithbt]

--- In HPFGU-OTChatter at yahoogroups.com, chnc1024 at A... wrote:
> In a message dated 11/2/2004 4:09:06 AM Pacific Standard Time, 
> arrowsmithbt at b... writes:
> Especially treacle tart. Treacle (if you  don't know it)  is a cross between 
> molasses and maple syrup in sweetness and consistency and is produced
> in sugar cane refining. During baking the layer of treacle solidifies and
> caramelises (just a bit). It's for those with a real sweet tooth. Splendid hot
> with ice cream.
> 
> Kneasy
> *****************************************************************
> 
> Chancie:
> Just a question, but would this be like the carmel-type filling in a Pecan 
> Pie?
> I don't know if they have them in Brittan, but that's what it kinda sounds
> like to me.  
> Chancie~who's going to have to re-read the books AGAIN now that she know's 
> what she's reading.


Kneasy:
For your delectation below is a recipe for treacle tart.
Personally, I use less of the breadcrumbs -  it's only for a bit of binding. 
Golden Syrup is a proprietary brand of treacle.  

50g (2oz) fresh white breadcrumbs 
140g (5oz) rich short crust pastry 
6 tbsp Golden Syrup 
1 lemon (zest only) 
1 tsp lemon juice

Preheat oven to 200°C; 400°F: Gas 6. 
Put the syrup into a saucepan with the breadcrumbs, lemon rind and juice and heat gently 
until just melted. 
Allow the mixture to cool. 
Roll out the dough and line an 8 inch baking dish. 
Pour in the syrup mixture. 
Roll out the dough trimmings and cut into long, narrow strips. 
Arrange them in a lattice pattern over the filling. 
Bake for 25 to 30 min or until the pastry is slightly browned. 
Serve hot or cold. 
Serves 4
(or 1 if they're hungry)