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Deserts

Apricot Petit Fours

Apricot Chocolate Roulade

Dairy Free Banana Chocolate Bake

Breadless Pudding
Cornflake Base Cheesecake (light)

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Lemon (or Orange) Cheesecake

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Corn Starch/Flour Custard

Custardy Cranberry Bake

Festive Winter Pud

Hazelnut Meringue Mascarpone Layer

Lemon Reverse Cake

Pashka - Flower Pot Pudding

Pear & Ginger Pud.

Rice Pudding - Iranian Style

Rialto Raspberries

Rhubarb Sponge Pudding

Roasted Fruit in a Chocolate Meringue

Roasted Fruit


Sticky Chocolate Orange Cake

Sweet Noodle Kugel

Treacle Tart

Walnut & Coffee Souffles

Zuccotto (Italian Mould)










(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.


THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
Now available on kindle
TO ORDER AT AMAZON.COM CLICK HERE
TO ORDER AT AMAZON.CO.UK CLICK HERE

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Treacle Tart

Proper Treacle Tart
A very rich dairy desert – serve with a blob of whipped cream and orange slices

200-250g (8-9oz) sweet short crust pastry or rice pastry
125g (4oz) butter
175g (6oz treacle or for lighter taste golden (corn) syrup
60ml (2fl oz) double cream
Zest and juice of a small orange
1 large egg


Roll out the pastry between cling film (saran wrap).  Blind bake in a hot oven for 15 minutes at 200
°C, 180°C Fan or 400°F, Gas 6

Gently warm the treacle in a pan on the hob and stir in the butter in small pieces.  After this has melted slowly add the cream and the orange zest and juice.  Beat the egg and fold into the treacle mix.  Pour into the tart case and return to the oven for a further 25 minutes at 160
°C, 140°C Fan or 325°F, Gas 3.  

Allow to cool before serving warm or at room temperature with custard (crème anglaise)