I haven’t made this Treacle Tart, but it does look good. As the heading says the old original recipe would have used treacle, but this more ‘modern’ version replaces that with golden syrup. Quick and easy to make and luscious served with either whipped cream or custard, what’s not to like.
I’ve always thought that a Tea Cake was a cake which can be made quickly just before visitors arrive and eaten fresh and warm with a cup of tea or coffee. Cakes made like this don’t keep well and are really best eaten the day their made.
- 1 large cup self raising flour
- 2 tablespoons custard powder
- Pinch of salt
- 1 cup sugar
- 2 eggs
- 2 tablespoons soft margarine
- ½ cup milk
Beat on high speed 3-4 minutes. Place mixture in large cake tin (200ml). Bake moderate oven 180o for about 30 minutes. Turn out while still hot and spread with butter. Mix together 2 teaspoons coconut, 2 teaspoons sugar and 1 teaspoon cinnamon and spread on cake.