Reporting back on last night’s pie post. This is what I came home with,
so I think we can safely call this one a success. None of us in the group had ever had treacle tart before (though I grew up with a number of traditionally British foods, my mother was not a baker, so this was not one of them) and weren’t sure what to expect. The consensus was that it’s like the love child of a ginger snap and bread pudding.
I might make it again, but I will absolutely not do all the work for it that I did this time. I think it’ll taste just as good with powdered ginger* (and maybe a bit of candied ginger minced up), both of which I can get at the grocery store. And depending on my mood that day, I may or may not use a store-bought crust.
*the recipe I linked in the previous post does call for powdered ginger in the filling, and the stem ginger sliced and placed on top as a decoration, but I was also looking at a different recipe that called for a ball of the stem ginger minced in the filling, so that’s what I went with, and didn’t use any for the decoration, because it didn’t come out soft at all – I skipped the freezing step due to lack of time, and I think that might have been load-bearing.
