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Treacle Custard

Pastries - Sweet Open Pies

Pastry base filled with a set custard of whole egg with golden syrup, baked. Widely known from local reports and recorded in 'Good Things in England' by Florence White (White 1932)


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

NORFOLK TREACLE CUSTARD

8oz shortcrust pastry
4oz golden syrup
1oz unsalted butter
grated rind of 1 lemon
3 tablespoons of double cream
1 egg

Roll out the pastry and use it to line a 7-inch round tin. Prick the base lightly and bake at 200°C/Gas Mark 6 for 15 minutes. Reduce the oven temperature to 180°C/Gas Mark 4. Warm the syrup until just runny. Take off the heat and stir in the butter and lemon rind. Beat the cream and egg together lightly and mix into the syrup. Pour into the pastry case and bake for 30 minutes. Serve warm with cream.



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