Then again, you never know with recipes until you try them. Unfortunately, we didn’t choose the right recipe. I’m still waiting to prove to my boyfriend that I can actually cook reasonably well, but at least I didn’t give anyone food poisoning! Well, I guess things can’t always go your way. If I had to some it up in one word, that word would be, “Blah”.Įveryone politely smothered their tart with ice cream and cleaned their plate… And then turned down a second helping □ The pastry was fine and there was not a soggy bottom to be seen – thanks, Mary for your handy hints! But it didn’t taste syrupy or treacly at all. That took away some of the pressure to compete with the wonderful dessert at grad ball, however. He remembered eating a lot of it, but nothing more than that. He had no idea what treacle tart was, and didn’t even really remember what he ate at the grad ball (I blame the free bubbly!). What I wasn’t expecting was the response I got. So on Sunday, with a slightly uneasy feeling, I announced to my boyfriend that we would be having treacle tart for pudding. Eventually, mine started to brown off a bit and it’s similarity to Nigel’s began to make to wonder whether I had been too quick to criticise the aesthetics of the tart, rather than waiting for the most important test, the taste test! The proof of the pudding, as they say… Then I came across Nigel Slater’s attempt on the Guardian website, which looked pretty similar to my own actually. I then spent a while googling “treacle tart” and looking at pictures of delicious-looking tarts and bemoaning my own stodgy-looking thing. ![]() Which is not my idea of an amazing pudding. But it just looked like breadcrumbs in pastry. I thought maybe it would transform after a while in the oven. Secondly, it looked like goopy breadcrumbs. It was when I started to spread this weird mixture onto my pastry (which isn’t cooked in advance by the way), that I began to feel that something wasn’t quite right.įirstly, the filling was super thin and looked a bit ridiculous in my fairly deep pastry tin (which the recipe specifically called f0r…). I whacked some white bread in the mixer to make breadcrumbs and then mixed this up with some warm, runny golden syrup and the juice of one lemon. Mum recommended I use a recipe in one of her cookbooks, but use Mary Berry’s tips and tricks. The problem was that they all seemed to have such different quantities of the same ingredients and I was overwhelmed. Her and Hollywood are the Dream Team □ Plus, I’d seen it being made, I knew it worked.īut then my mum cracked out all of her recipe books and started searching for different recipes. Once I’d decided to make it, I was set on Mary Berry’s recipe. Unfortunately, it didn’t go as I’d envisaged… And seeing as he was coming over to mine for Sunday dinner, I thought I’d wow him with my own wonderful treacle tart. The reason I wanted to make treacle tart in the first place was that it had been the dessert at my grad ball this summer, and my boyfriend had eaten just about everyone else’s portions (because they were too full to finish!) and absolutely loved it. I’d seen the great Mary Berry do it on the Great British Bake Off Masterclass, and I was (naïvely) ready for the challenge. ![]() So last week I decided to make treacle tart.
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