© 2019 Mark Greenaway Restaurants. Created by Kym McWilliam

STV Edinburgh: Treacle Tart, Honeycomb, Vanilla Cream Recipe

January 13, 2015

Tuesday saw Mark Greenaway return to the brand new STV Edinburgh to cook up a storm on The Fountainbridge Show.  He wowed presenters Hayley Matthews and Ewen Cameron with his take on the classic treacle tart and even got them to lend a hand in the kitchen! Mark will be a weekly guest on the show. The full recipe can be found below:

 

Serves 8

 

Treacle Tart

Ingredients

180g brown bread, crusts removed, roughly torn
85g unsalted  butter
3 medium free-range eggs
75ml double cream
9g  salt
750g golden syrup

 

Method

 

  • Preheat the oven to 180C

  • Place the bread in a food processor and pulse to fine breadcrumbs

  • Heat the butter in a pan until browned, then strain through a fine sieve into a bowl, leaving the sediment behind

  • Mix the eggs, cream, and salt in a bowl until well combined

  • Gently heat the golden syrup in a pan, then stir in the strained butter

  • Pour the golden syrup mixture into the egg and cream mixture, and then stir in the breadcrumbs

  • Pour the mixture into a tin lined with greaseproof paper, then bake in the oven for 25 minutes

  • Turn the oven temperature down to 140C and bake for a further 20 minutes, or until the tart is golden-brown and bubbling, then remove from the oven and allow to cool before turning out and cutting into slices

 

Honeycomb

Ingredients

Butter, for greasing

315g caster sugar

125g liquid glucose

50g honey

60ml water

15g bicarbonate of soda

 

Method

  • Grease a 20cm square tin with the butter

  • Mix the sugar,  liquid glucose, honey and water in a pan and stir over a gentle heat until the sugar has melted

  • Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel or until it reaches 147C on a sugar thermometer, turn off the heat, tip in the bicarbonate and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately but be careful as the mixture will be hot

  • The mixture will continue bubbling, leave it to set for about 1 hour and the honeycomb will be ready to snap into chunks

 

Vanilla Cream

Ingredients

200ml double cream

2 tbsp icing sugar

Seeds from ½ a vanilla pod

 

Method

  • Whisk all of the ingredients together until the cream forms soft peaks

Serve each slice of the tart with a spoonful of the vanilla cream and a few pieces of honeycomb.

 

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