My Gran used to make it and jam tart with clotted cream for tea on Sunday nights. I'd give anything to have those back. But, I have now made these memories for my grandchildren. I'm so glad to have them all near by. 😊😊😊
I really like this pastry! To conjure up something from such simple ingredients is just great. My mom always said, "Cooking with beef tenderloin and truffles is not difficult. Bringing something tasty and satisfying to the table with simple ingredients is art." Greetings from Bavaria 👍
How elegant1 Fit for afternoon tea with the Queen.. Queen Elizabeth II, much loved and admired, i am sure she would be honored to be presented with your creation, Rik.
I made this for afters on Easter Sunday for my family. I haven't made pastry in 30 years, but thought id try again, having always failed in the past. I followed the video to the tee, and then made the filling. The result was magnificent....one large, gloriously sweet & piquant flavoured treacle tart...(with the lemon juice). There were 4 adults & two young children, we all had a good portion, warmed in the oven, with I a dollop of vanilla Ice cream on top. There was still almost half the tart left. It was so tasty & the pastry was perfect! Thank you for reigniting my pastry enthusiasm again 😊
I'm so enjoying your recipes Rik even though I am American. I definitely want to get some golden syrup and try it and other recipes you have shown. Great tip about brushing the bottom with egg wash to seal it and keep the crust crisp. Subscribed from New York.
Brilliant thank you - for some reason I couldn’t scroll down but have found it now - thankyou so much- I am going to make this tomorrow - my Mam used to make this when I was a child and it was divine - never lasted long - Thankyou again 👍👏
As a kid in the 70s I remember my dad making a simpler version of this which was just a pastry case, porridge oats, pinch of salt and Golden Syrup from the tin. It is nice to finally find out there was an actual traditional recipe rather than a formerly-single-guy convenience version.
Live in Canada now and I made this for my son a few years ago. He loved it. It is tricky to find English golden syrup but it’s out there, Walmart has it.
It's 8:30 at night and i want this now. Thanks a lot! I have learned so much about your pastry that i want to give it a go. I have never been able to make a home made pie crust. You give confidence! My friends are going to be so Happy!
Oh wonderful delight. My Grandmother was an incredible cook. She cooked amazing desserts, stews, soups, fish dishes. I have not seen or tasted golden syrup tart since 1962 when she died. This is going to be made today. Thank you. Poachers stew was made with rabbit, sorrel, bacon, garlic and I think venison. Not found that receipe. One of many. Cooking style was mixture of Irish, French and English. Her croissants were light and buttery, heaven on a plate. Her hand written recipe book was lost during a move along with other stuff. Long gone.
Back in the 60's my 90 year old neighbor made me the same pie without the bread crumbs and called it syrup pie. I love it. Excited to make your pie/puddin. Yum yum Linda, Kings, Oklahoma USA
I just spotted your cornflake tart, I rushed to see if you did this one too. Happy childhood memories, mum would make these usually on a Sunday. I will be making them soon. Thank you!
My favourite pudding, alongside jam roly poly, chocolate sponge & custard etc! After watching you on here I find myself walking round the house saying "look at that" 🤣😂🤣 My taste buds are now tingling! 😋
Rik I am thoroughly enjoying your video presentations. Your baking skills are wonderful but your comments and your enthusiasm are delightful. Thank you.
You explain stuff so clearly..I have answers to questions I didn't even know I had..Thanks. And my Mum made treacle tart way back..Opoooooh it was yummy. Thanks
My mother used to make treacle--butter, golden syrup, molasses, and vinegar--for my sister and me as children. We'd break a piece off the slab for a treat.
Thanks for the tip about reusing old baking paper. That's especially helpful for someone like me who hates having to get the measurements right for the round pie/tart tins
Glad it was helpful! Yes use it as many times as you can. Obviously, if its saturated in a sugary substance throw away. It will burn on the bottom of anything you make. Best, Rik
My mom used to do this but instead of breadcrumbs she used desiccated coconut and it was delicious. She made the most delicious sweet and light shortcrust pastry for deserts & yes she always used an egg in her pastry too. I’ve tried both with breadcrumbs and desiccated coconut and I personally prefer the latter but anything with Golden syrup is good.
We made the tart yesterday and it worked really well. The pastry is a delight to handle (not sure if it is the egg in it but it was less prone to tearing than my normal 2:1 flour/butter pastry). The lemon was a wonderful addition and really lightned the syrup taste. We used homemade breadcrumbs from "yesterday's bread" and the texture was very nice. More delicate than rolled oats but still there. For folks following the recipe, I would advise reducing the molasses to only 1tbsp if using blackstrap as it is quite a strong taste. The amount of salt in both the pastry and the filling is considerable and will still give the necessary flavour if reduced, especially if using Kosher or Sea Salt. Because I was using homemade Golden Syrup which is a little runnier than the tins I added 5 minutes to the cooking time for the filling (25-30 mins at 150C Fan) and it was still tender inside but firmer just inside the pastry lip. The tart separated well from an unlined enamel 9" tart tin and didn't stick so I must have made and sealed the pastry well. Thank you for the recipe and it is definitely better than my dad's "batchelor cooking" all oats version in the 80s.
This was one of the puddings that the school cooks didn’t muck up when I was young. They used to serve it with a very thin almond flavour custard though, it was nice. They also used to do a really nice chocolate tart; have you ever cooked that? Being around the same age as you but from the South, did you used to get served warm soggy salads, with pilchards and packet mashed potato? That stuff used to make me feel ill!
This looks fantastic! I'm fascinated about the pastry, though. I've never heard of putting vinegar in it before. Also, that's quite a rich pastry, with the addition of egg, and not a bog standard short crust. I'm going to have to try this. Thanks, Rik!
Rik this must be a great big favourite. However, for all of us living abroad, Golden syrup is so hard to find/expensive. I believe, it is very easy to make. If you have the time could you do a short video? I am sure you get hundreds/ thousands of requests! But please ... ❤❤❤
Oh no, another amazing recipe to do😂❤❤ Good thatcim going to stay with friend 2 months or so, i can make all of ur lovely recipes and dont have to eat all myself. Thankyou for this one too💕👋🇫🇮
It's so good! There will be a video explaining quite a lot about my pastry which will rock the pastry making world, bust the myths in a couple of days. Best, Rik
I made this couple weeks ago and turned out perfect (mind it was Ricks recipe) had with Cornish ice cream .now getting pestered by family to make some more
My aunty Joan used to make that when I was a kid, absolutely delicious 😋 I must have a go at it Lol By the way I have just bought one of those air fryer ovens, today I made your steak bakes, thanks mate Eddie Harper South Wales UK
Hi Rik your tart looks very tasty , I’ve made treacle tarts for years using my mums recipe just bread and treacle and it’s always lovely but I’m going to give your recipe a go next time and let her try it 😊thank you , Amanda xx
Note to fellow Americans: You can get both Lyles Golden Syrup and treacle in the Brit section of your grocery store. If you can't find the british section, just ask the stockboy, "Where are the blue cans of Heinz beans?"
Happy days! Yum. Oh, my Grandma always made a delicious treacle tart. Can I omit the lemon juice and zest, or use bottled lemon juice instead please? I never really have fresh lemons to hand and I don't think we've got any black treacle left...so I'll just add extra golden syrup instead. I've got all of the other ingredients :) x
Mate that looks awesome I have only made it once but after watching this I should make it more. Would be interested if you would do a video on making clotted cream cos I definitely can't get it over here seems to have gone out if fashion Cheers
I LOVE the traditional recipes. I don't have access to golden syrup. I'm thinking maybe maple syrup as a sub? I just don't want the maple to over power the dish. But...like you said, there's a bazillion variants all over the world eh :) Side note: the look on your face when you mentioned people making comments about "Your doing it wrong" cracked me up LOL.
The folks, all asking to see how you get a flan out of a bottomless tin - I'm amazed! Ive had over 30 requests to see how it comes out of the tin. Anyhow done! I agree probably the look was priceless. Best, Rik
Looks good but I prefer to have at least 50/50 treacle and syrup myself, just love the bitter sweet flavour and the lattice top. If we stop using traditional old fashion ingredients like treacle it will eventually disappear from the shop shelves as these days everything is monitored for stock movement, I've notice things disappear in supermarkets never to be seen again.
Perhaps you might like to have shown the alternative to leaving the overhang on the crust which to my mind, serves no purpose and is much easier to remove before baking?...I use the rolling pin, rolled over the edge ! 2 seconds, Job Done. Plus...I've been making Treacle Tart pretty much as you do including using a combining Treacle and Golden syrup mixed... for 50 years and yet... I've never, ever used an egg in the mix... Not saying I wont give it a try BUT... It made me look at a number of Other Chefs recipes...Not one used an Egg and or Milk in the filling? So: Please, could you explain why you do. I'm assuming it's to give a rise to the mix?
It does, Why should I cook anything like everyone else??? I cook and have for years my recipes my way with no BS from others. Simple really. We all have choices, use them! Thank you 😋 Best, Rik
Treacle and golden syrup are both sugary syrups, but they differ in terms of taste, colour, and processing. 1. Origin and Production: - Golden Syrup: It is made from the sugar cane or sugar beet during the sugar-refining process. It's a byproduct of making white sugar, where sugar is dissolved in water, filtered, and then evaporated to form a thick, golden syrup. - Treacle: Also a byproduct of sugar refining, but it is closer to molasses. Treacle is generally made during the later stages of sugar refining and is darker and has a stronger flavour than golden syrup. 2. Colour and Consistency: - Golden Syrup: As its name suggests, it has a golden colour, similar to honey, and a smooth, thick consistency. - Treacle: Darker, often a deep brown colour, and has a slightly thicker consistency than golden syrup. 3. Taste: - Golden Syrup: Sweeter and has a lighter, buttery taste. It's often used in baking and cooking where a mild, sweet flavour is desired. - Treacle: Has a richer, slightly bitter taste, similar to molasses. It's used in richer, more robust flavoured dishes, like gingerbread or Christmas puddings. 4. Usage in Cooking: - Both are used in baking and cooking, but their different flavours and consistencies mean they are not always directly interchangeable in recipes. So in summary, while both are sugar syrups, golden syrup is lighter in color and taste, whereas treacle is darker and has a more robust flavour. Best, Rik
Got it - thanks for getting back to me so quickly. I live in France and wonder if you do French cooking. I had boar recently! The town hunters and their families cook lunch for the locals once a year "giving back to the people" and from someone who hates hunting i really enjoyed the day - lunch started at 12pm and finished at 5pm - and the welcome and kindness shown to us by the hunters and their lovely families - even the little ones were serving and making sure we had all we wanted.
I thought i was tripping for a second as i just watch the old school cheese flan video and u made the pastry and then i watched the treacle pudding vodeo and the it took me a minute to realise u used the video clip from the cheese flan video clip when making the pastry 😂
My Gran used to make it and jam tart with clotted cream for tea on Sunday nights. I'd give anything to have those back. But, I have now made these memories for my grandchildren. I'm so glad to have them all near by. 😊😊😊
Sounds great! Thank you. Best, Rik
We would have toast and drippin, followed by tart on Sunday too. Lol
"Old fresh bread crumbs" ! 😂 i just love it! . You're a great chef and funny too. Thanks for another wonderful must try recipe.😊❤
You are so welcome. Thank you. Best, Rik
I really like this pastry! To conjure up something from such simple ingredients is just great. My mom always said, "Cooking with beef tenderloin and truffles is not difficult. Bringing something tasty and satisfying to the table with simple ingredients is art." Greetings from Bavaria 👍
Yes, I agree with her, Mums know best. Love to Bavaria. Best, Rik
😊 Hello Bavaria 👋👋🤗. Isn't this yummy? Keep safe.
How elegant1 Fit for afternoon tea with the Queen.. Queen Elizabeth II, much loved and admired, i am sure she would be honored to be presented with your creation, Rik.
Thank you. Best, Rik
I made this for afters on Easter Sunday for my family. I haven't made pastry in 30 years, but thought id try again, having always failed in the past. I followed the video to the tee, and then made the filling. The result was magnificent....one large, gloriously sweet & piquant flavoured treacle tart...(with the lemon juice). There were 4 adults & two young children, we all had a good portion, warmed in the oven, with I a dollop of vanilla Ice cream on top. There was still almost half the tart left. It was so tasty & the pastry was perfect! Thank you for reigniting my pastry enthusiasm again 😊
Thank you. Well done you. Best, Rik
whats to say ? bake it hide somewhere n scoff the lot ,another recipe bringing joy to the dark windy northern nights👍
Now there's a plan, Russ. Best, Rik
A pud from the days before everyone was afraid of carbs and fats!
Yes, Jane, as you can see by the viewing here, they are even scared to view it. Shame it's a fantastic pud, once every now and again. Best, Rik
An you substitute shortening for oil vegitable?
I'm so enjoying your recipes Rik even though I am American. I definitely want to get some golden syrup and try it and other recipes you have shown. Great tip about brushing the bottom with egg wash to seal it and keep the crust crisp. Subscribed from New York.
Hope you enjoy making some. Best, Rik
That looks exactly like the treacle tart my mum used to make 60+ years ago! Many Thanks Sir!
I will make.
Great memories, hope you enjoy it. Best, Rik
"We need to take a reasonable slice, because it's a pudding." Wise words indeed.
Thank you. Best, Rik
Proper old fashioned English pudding. I’ll have custard though. 👍
Yes, great choice. Best, Rik
Brilliant thank you - for some reason I couldn’t scroll down but have found it now - thankyou so much- I am going to make this tomorrow - my Mam used to make this when I was a child and it was divine - never lasted long - Thankyou again 👍👏
It's a sweet one! Good luck. Best, Rik@@sheenaghbyrne4763
@@BackyardChefHi! Can I use 200gr of margarine/butter in stead of the shortening/marg?
Me anall
Thank you for another classic tart ... you are so watchable! 😊👍... Kay 🇬🇧
Oh thank you! Watching ne getting bigger! Best, Rik
Oh my goodness took me back to my grandmother's kitchen , can almost taste that , thankyou ❤
Thank you. Happy memories. Best, Rik
I like it with ice cream too, I think it cuts the sweetness better with the cold contrast and creaminess
Agreed. Best, Rik
Omg…Great idea
Οι συνταγές που κανείς είναι υπέροχες! Δεν έχουμε κάτι τέτοιο στην Ελλάδα. Θα προσπαθήσω να το φτιάξω! Καλή επιτυχία!
Σας ευχαριστώ πολύ, ελπίζω να το απολαύσετε. Με τις καλύτερες ευχές, Ρικ.
As a kid in the 70s I remember my dad making a simpler version of this which was just a pastry case, porridge oats, pinch of salt and Golden Syrup from the tin. It is nice to finally find out there was an actual traditional recipe rather than a formerly-single-guy convenience version.
Great memories. Thank you. Best, Rik
Live in Canada now and I made this for my son a few years ago. He loved it. It is tricky to find English golden syrup but it’s out there, Walmart has it.
Thank you. Best, Rik
It's 8:30 at night and i want this now. Thanks a lot! I have learned so much about your pastry that i want to give it a go. I have never been able to make a home made pie crust. You give confidence!
My friends are going to be so Happy!
Hope you enjoy. You got this! Thank you. Best, Rik
Oh wonderful delight. My Grandmother was an incredible cook. She cooked amazing desserts, stews, soups, fish dishes. I have not seen or tasted golden syrup tart since 1962 when she died. This is going to be made today. Thank you.
Poachers stew was made with rabbit, sorrel, bacon, garlic and I think venison. Not found that receipe. One of many. Cooking style was mixture of Irish, French and English. Her croissants were light and buttery, heaven on a plate.
Her hand written recipe book was lost during a move along with other stuff. Long gone.
Thank you. Best, Rik
Back in the 60's my 90 year old neighbor made me the same pie without the bread crumbs and called it syrup pie. I love it. Excited to make your pie/puddin. Yum yum Linda, Kings, Oklahoma USA
Hope you enjoy it, Linda. Love to Oklahoma. Best, Rik
Since here in the US, golden syrup isn't easy to find, BUT I finally found it and now I can create this masterpiece.Thsnks Rik?
Thank you. If it isn't easy I bet its expensive. Best, Rik
My mouth was watering from start to finish… I’m on a mission in the morning - thank you (as always) Rik.
Thank you. Best, Rik
Egg custard tarts are always my favourite tarts 🤤😍 though I do have a weakness for lemon curd tarts
Love lemon curd tarts. Best, Rik
Oooo Lemon curd tarts... yummmmy .....@@BackyardChef
Or even just old fashioned curd tarts. Yummy.
I just spotted your cornflake tart, I rushed to see if you did this one too. Happy childhood memories, mum would make these usually on a Sunday. I will be making them soon. Thank you!
Hope you enjoy. Best, Rik
Treacle Tart... Yum! A favourite from my primary school days. Another one for me to try! Thank You
Thank you. Best, Rik
Oh, that is totally amazing, all it needs now is a pot of tea and 4 Metformin. Honestly, that does look incredible and looks so easy to make. Thanks
Ha ha ha, thanks for sharing. Best, Rik
My favourite pudding, alongside jam roly poly, chocolate sponge & custard etc! After watching you on here I find myself walking round the house saying "look at that" 🤣😂🤣
My taste buds are now tingling! 😋
Many folks are using my catchphrase now - I have it said to me when I'm out. Ha ha ha, Best, Rik
My nan made roly poly with jam on Sundays, memories.
Rik I am thoroughly enjoying your video presentations. Your baking skills are wonderful but your comments and your enthusiasm are delightful. Thank you.
Thank you. Best, Rik
You explain stuff so clearly..I have answers to questions I didn't even know I had..Thanks. And my Mum made treacle tart way back..Opoooooh it was yummy. Thanks
You are so welcome! Thank you. Best, Rik
My mother used to make treacle--butter, golden syrup, molasses, and vinegar--for my sister and me as children. We'd break a piece off the slab for a treat.
Wow! Best, Rik
Another bygone classic. And Rik, the bottle of Mr. Walker's amber restorative on the shelf behind, well, you're the man. Cheers.
Thank you. Best, Rik
Thanks for the tip about reusing old baking paper. That's especially helpful for someone like me who hates having to get the measurements right for the round pie/tart tins
Glad it was helpful! Yes use it as many times as you can. Obviously, if its saturated in a sugary substance throw away. It will burn on the bottom of anything you make. Best, Rik
My mom's favorite yummy thanks for helping me to make blessings 🙌
Thank you. Best, Rik
My mom used to do this but instead of breadcrumbs she used desiccated coconut and it was delicious. She made the most delicious sweet and light shortcrust pastry for deserts & yes she always used an egg in her pastry too.
I’ve tried both with breadcrumbs and desiccated coconut and I personally prefer the latter but anything with Golden syrup is good.
Thank you. Best, Rik
Oh this looks amazing. My mum used to make this. I, myself, have never tried making it but I might now. TFS Rik.
Its a sweet one. Thank You. Best, Rik
Yum! I actually ordered treacle and golden syrup. So excited for this!! Never had it but I can’t wait to try it.
Hope you enjoy them. Thank you. Best, Rik
Getting our hysapientia oven in a few weeks, can't wait to work my way through Rick's recipes 😂
You got this! Work away and more. Let me know what you make. Best, Rik
She wont be laughing mate when you serve it up! Let me know how you get on. Best, Rik@chadbridges4304
Love love love your channel just found on you tube! I'm an old fashioned girl from Lancashire so these recipes proper floats my boat!
Debbie you are more than welcome - old fashioned always floats my boat. Best, Rik
Making your cheese and onion pie tonight!
Making your cheese and onion pie tonight!
Making your cheese and onion pie tonight!
Its nice with a layer of cooked onions in if you prefer more tasty. Best, Rik@@debbiegardner8317
You did are an amazing chef and teacher and I love the way you appreciate and enjoy the final product.
Thank you so much! Lets just keep everything simple on here - no need for fuss. Thank you. Best, Rik
I can remember eating treacle tart and custard, at school. O yes full of calories but worth every one of them, as a real treat. Cheers!!
This is delicious. Best, Rik
You made that pastry look so easy. I'm gonna give it a try. Thank you.
Rik I'm American so where can I get that golden syrup?
Hope you enjoy. Thank you. Best, Rik
Probably online if no stores carry it. Amazon. Thank you. Best, Rik
Yum. My father always bought treacle and preferred it over Golden Syrup.
Lovely! Thank you. Best, Rik
Looked So Good! I learned a lot today Thank You
Hope you make it and enjoy it! Thank You. Best, Rik
Hello and Thank you so much
Thank you. Best, Rik
We made the tart yesterday and it worked really well. The pastry is a delight to handle (not sure if it is the egg in it but it was less prone to tearing than my normal 2:1 flour/butter pastry). The lemon was a wonderful addition and really lightned the syrup taste. We used homemade breadcrumbs from "yesterday's bread" and the texture was very nice. More delicate than rolled oats but still there.
For folks following the recipe, I would advise reducing the molasses to only 1tbsp if using blackstrap as it is quite a strong taste. The amount of salt in both the pastry and the filling is considerable and will still give the necessary flavour if reduced, especially if using Kosher or Sea Salt.
Because I was using homemade Golden Syrup which is a little runnier than the tins I added 5 minutes to the cooking time for the filling (25-30 mins at 150C Fan) and it was still tender inside but firmer just inside the pastry lip.
The tart separated well from an unlined enamel 9" tart tin and didn't stick so I must have made and sealed the pastry well. Thank you for the recipe and it is definitely better than my dad's "batchelor cooking" all oats version in the 80s.
Thank you. Best, Rik
Yum yum
Thank you. Best, Rik
That looks wonderful, I can taste it from here! Thank you 😋
My pleasure 😊Its a sweet one. Best, Rik
Are you a career chef/baker? You are better at explaining & teaching than most on tv today. Thank you.
Thank you. Best, Rik
Fantastic again Rik love this
Thank you. Best, Rik
Lovely. 😻 A recent comment said make a book of your super recipes. You could even add links to them on youtube in the book. A sure winner 👍👍
Thank you. Best, Rik
Very nice, remember that at school.
It is really good! Best, Rik
Mmmm yummy and a clever way of recycling bread,thank you chef
So nice of you, thank you. Best, Rik
A real smart tart. Drool!
Thank you. Best, Rik
Thank you for sharing love treacle tart ❤
My pleasure 😊Best, Rik
This was one of the puddings that the school cooks didn’t muck up when I was young. They used to serve it with a very thin almond flavour custard though, it was nice. They also used to do a really nice chocolate tart; have you ever cooked that?
Being around the same age as you but from the South, did you used to get served warm soggy salads, with pilchards and packet mashed potato? That stuff used to make me feel ill!
Oh! Thank You. Best, Rik
Looks amazing. Another one for my to do list.
Hope you enjoy it! Best, Rik
That looks absolutely fantastic Rik..
If I wasn’t diabetic I’d be definitely making this.
Thank you for sharing👌🏻
Don't go near it mate - It tastes amazing - very sweet! Best, Rik
I've never eaten this, but I'm going to try it. Your pastry and filling look perfect. 👍🏻
Thank you. This is sweet. Best, Rik
Wow you're so right NO SOGGY BOTTOM
Always! thank you. Best, Rik
This looks fantastic! I'm fascinated about the pastry, though. I've never heard of putting vinegar in it before. Also, that's quite a rich pastry, with the addition of egg, and not a bog standard short crust. I'm going to have to try this. Thanks, Rik!
Thank you. Best, Rik
Oh my! Yum! This is one of my favourites 😍
Hope you enjoy. Best, Rik
I melt the butter until chestnut in colour and leave to cool slightly before adding breadcrumbs. So, you don’t need the extra treacle for colour.
Lovely! Thank you. Best, Rik
Rik this must be a great big favourite. However, for all of us living abroad, Golden syrup is so hard to find/expensive. I believe, it is very easy to make. If you have the time could you do a short video? I am sure you get hundreds/ thousands of requests! But please ... ❤❤❤
Thank you. Yes its very easy! As is treacle. Will try to list it. Best, Rik
@@BackyardChef didn't know treacle was easy wow you live and learn. Ta Rik 💕💪💕
@@belindagreen3870 It is indeed - I have jars of it here actually on that shelf thing in the kitchen. Thank you. Best, Rik
@@BackyardChef 💕
Oh no, another amazing recipe to do😂❤❤
Good thatcim going to stay with friend 2 months or so, i can make all of ur lovely recipes and dont have to eat all myself. Thankyou for this one too💕👋🇫🇮
Have fun! Don't eat too much! Best, Rik
Thanks Chef, everyone loved your rice pudding recipe - it was outstanding.
Great to hear! Thank you. It's Rik forget the chef I'm a home cook now! thanks for the respect - Just Rik.
Lovely.
Thank you. Best, Rik
I absoloutly love watching your videos. I’ve got to try your pastry even with the vinegar got to try it. That pastry was something else.
It's so good! There will be a video explaining quite a lot about my pastry which will rock the pastry making world, bust the myths in a couple of days. Best, Rik
Yummy straight back to school❤❤❤❤
Custard? Thank you,. Best, Rik
I made this couple weeks ago and turned out perfect (mind it was Ricks recipe) had with Cornish ice cream .now getting pestered by family to make some more
Great job! You made it! Thank you. Best, Rik
My aunty Joan used to make that when I was a kid, absolutely delicious 😋 I must have a go at it Lol
By the way I have just bought one of those air fryer ovens, today I made your steak bakes, thanks mate Eddie Harper South Wales UK
Thank you. Best, Rik
Ooh very nice I hvnt had that for years ❤❤❤
Thank you. Best, Rik
Lovely desert
Cheers, Allen. Best, Rik
I’m so glad I found you Rik ! …….will be making this tomorrow 😋👌
Welcome! Thanks you. Best, Rik
LOVE. looks delicious. Please show us how you get a warm tart off the paper.
Sounds like you are having a couple of issues. Ok. Best, Rik
I'll have to give it a try
Thank you. Best, Rik
Hi Rik your tart looks very tasty , I’ve made treacle tarts for years using my mums recipe just bread and treacle and it’s always lovely but I’m going to give your recipe a go next time and let her try it 😊thank you , Amanda xx
I hope she approves! Thank you. Best, Rik
Looks delicious 😋
Thank you. Best, Rik
Note to fellow Americans: You can get both Lyles Golden Syrup and treacle in the Brit section of your grocery store. If you can't find the british section, just ask the stockboy, "Where are the blue cans of Heinz beans?"
Thank you. Best, Rik
Great job Rik. 1 of my favourite puds. 👍
Thanks 👍Mate, Best, Rik
Cheers bud am always getting these by post from your neck of the woods ''Lottie Shaw's'' going at this soon all ingredients I already have.
Its an easy one - good luck and save some money. Best, Rik
If you happen to see this Mr Backyard, what is the soft white shortening you are using?
I see everything - Bakers shortening made by Imperial. Best, Rik
Happy days! Yum. Oh, my Grandma always made a delicious treacle tart. Can I omit the lemon juice and zest, or use bottled lemon juice instead please? I never really have fresh lemons to hand and I don't think we've got any black treacle left...so I'll just add extra golden syrup instead. I've got all of the other ingredients :) x
Thank you. Best, Rik
Mate that looks awesome I have only made it once but after watching this I should make it more.
Would be interested if you would do a video on making clotted cream cos I definitely can't get it over here seems to have gone out if fashion
Cheers
I'm talking with a dairy already mate. That could be happening. Best, Rik
Great recipe, Can you tell me what that Phillips chopper for bread crumbs you are using please 🙏
Here you go amzn.to/3SN2mEf Best, Rik
Looks a good method for pastry. I usually just use lard [never marg]
Good call! Best, Rik
Hi Rik, thanks for your recipes, could you let me know what the amounts of ingredients you use, many thanks
Michael.
In the description, Mick. A full list. Best, Rik
from across the great pond in southeast Georgia-USA!! TY for this recipe👩🦼
You are very welcome. Best, Rik
I wish I knew where to get one of those machines you used for making the bread crumbs.
I got online - try here amzn.to/4dA1Fq3 Best, Rik
Great recipe! Thank you! May I ask where you are from? Your accent is very unique
I have been around the world - originally Yorkshire. Thank you. Best, Rik
I LOVE the traditional recipes. I don't have access to golden syrup. I'm thinking maybe maple syrup as a sub? I just don't want the maple to over power the dish. But...like you said, there's a bazillion variants all over the world eh :) Side note: the look on your face when you mentioned people making comments about "Your doing it wrong" cracked me up LOL.
The folks, all asking to see how you get a flan out of a bottomless tin - I'm amazed! Ive had over 30 requests to see how it comes out of the tin. Anyhow done! I agree probably the look was priceless. Best, Rik
I can’t find the actual recipe in terms of quantities of the ingredients - I would love to make this
Full ingredient list in the description, scroll down a little
👍👍 blessings all
Thanks. Best, Rik
Looks good but I prefer to have at least 50/50 treacle and syrup myself, just love the bitter sweet flavour and the lattice top. If we stop using traditional old fashion ingredients like treacle it will eventually disappear from the shop shelves as these days everything is monitored for stock movement, I've notice things disappear in supermarkets never to be seen again.
Thank you. Best, Rik
Please can you proof bread dough in the
Hysapientia
Oven ❤
If you want to. Thank you. Best. Rik
Have you made lemon meringue pie 😮
Thank you. Yes on the channel. Best, Rik
Perhaps you might like to have shown the alternative to leaving the overhang on the crust which to my mind, serves no purpose and is much easier to remove before baking?...I use the rolling pin, rolled over the edge ! 2 seconds, Job Done.
Plus...I've been making Treacle Tart pretty much as you do including using a combining Treacle and Golden syrup mixed... for 50 years and yet... I've never, ever used an egg in the mix... Not saying I wont give it a try BUT... It made me look at a number of Other Chefs recipes...Not one used an Egg and or Milk in the filling?
So: Please, could you explain why you do. I'm assuming it's to give a rise to the mix?
It does, Why should I cook anything like everyone else??? I cook and have for years my recipes my way with no BS from others. Simple really. We all have choices, use them! Thank you 😋 Best, Rik
What's the difference between treackle and golden syrup? Thanks Rik
Treacle and golden syrup are both sugary syrups, but they differ in terms of taste, colour, and processing.
1. Origin and Production:
- Golden Syrup: It is made from the sugar cane or sugar beet during the sugar-refining process. It's a byproduct of making white sugar, where sugar is dissolved in water, filtered, and then evaporated to form a thick, golden syrup.
- Treacle: Also a byproduct of sugar refining, but it is closer to molasses. Treacle is generally made during the later stages of sugar refining and is darker and has a stronger flavour than golden syrup.
2. Colour and Consistency:
- Golden Syrup: As its name suggests, it has a golden colour, similar to honey, and a smooth, thick consistency.
- Treacle: Darker, often a deep brown colour, and has a slightly thicker consistency than golden syrup.
3. Taste:
- Golden Syrup: Sweeter and has a lighter, buttery taste. It's often used in baking and cooking where a mild, sweet flavour is desired.
- Treacle: Has a richer, slightly bitter taste, similar to molasses. It's used in richer, more robust flavoured dishes, like gingerbread or Christmas puddings.
4. Usage in Cooking:
- Both are used in baking and cooking, but their different flavours and consistencies mean they are not always directly interchangeable in recipes.
So in summary, while both are sugar syrups, golden syrup is lighter in color and taste, whereas treacle is darker and has a more robust flavour.
Best, Rik
@@BackyardChef thanks Rik
Rik, you mind reader. Last night I made breadcrumbs and popped them in the freezer. Now I know why!
Good Choice - I do that all the time too! Best, Rik@@mirandamom1346
Hi Rik, just found you - its like being in the kitchen with you!! Could I please have the quantities for your traacle tart, please.
Thank you. Have you scrolled down or click on the "more" and more that opens all the description and a full ingredient list. Best, Rik
Got it - thanks for getting back to me so quickly. I live in France and wonder if you do French cooking. I had boar recently! The town hunters and their families cook lunch for the locals once a year "giving back to the people" and from someone who hates hunting i really enjoyed the day - lunch started at 12pm and finished at 5pm - and the welcome and kindness shown to us by the hunters and their lovely families - even the little ones were serving and making sure we had all we wanted.
Sounds like an amazing experience. Thanks for sharing. Best, Rik@@angelabirch3574
Do you have to include the lemon? Highly allergic so can't add .
No not at all - its in there to cut through the sweetness. Might change the flavour a little. Best, Rik
I thought i was tripping for a second as i just watch the old school cheese flan video and u made the pastry and then i watched the treacle pudding vodeo and the it took me a minute to realise u used the video clip from the cheese flan video clip when making the pastry 😂
Thank you. Best, Rik