Gary Jones

Yorkshire treacle tart with brown bread ice cream

Serves 6-8

Ingredients

500ml golden syrup
700ml cream
75g butter
50g castor sugar
100g brown sugar
50g icing sugar
4 eggs, size 63
60g egg white
1 egg yolk
50g cornflour
125g self raising flour
150g white breadcrumbs
100g brown breadcrumbs
zest and juice of 2 lemons
zest and juice of 2 oranges
a little grated ginger
2 tablespoons dark rum
2 tablespoon cold water

Method

Rub in butter with the sieved cornflour, self raising flour and icing sugar.

Add egg yolk and water and gently mix together.

Roll out pastry into a 20cm diameter flan ring.

Bake blind for 20 minutes at 80°.

For the treacle mix, combine golden syrup, whole eggs, zest and juice of oranges and lemons, 400ml cream, white breadcrumbs and ginger together and pour into flan ring.

Bake at 80° for 35 minutes.

Mix together brown breadcrumbs and brown sugar, and bake in the oven until crunchy.

Whisk remaining cream. Then whisk egg whites and castor sugar together.

Gently fold the cream into egg white mixture and fold in the crunchy crumb mixture and also rum.

Place in a container and freeze.

Serve the tart in wedges with a scoop of ice cream.