John and Lisa's Weekend Kitchen

Treacle tart with cornflake topping

Chewy, sweet and salty, treacle tart is a British classic. Serve with a dollop of clotted cream for the ultimate comfort dessert.

Serves 4-6


250g golden syrup

½ a lemon, juiced

1 capful of vanilla essence

75g dried white breadcrumbs

25g cornflakes

300g plain flour

150g cold butter, cubed 

2 tbsp ice cold water

Pinch of salt

Clotted cream, to serve


  • Preheat the oven to 180c.

  • Make the pastry by pulsing the butter with the flour in a food processor. Add the ice cold water and pulse again, adding a little more water if needed. Once the dough starts to come together, transfer to a work surface and use your hands to mould into a firm ball.

  • Leave to rest in the fridge for a good half hour, then roll out to fit a 7inch tart tin. Blind bake for 20 mins. Re-roll the leftover pastry and cut into neat strips approx. 1cm wide and long enough to lay across the tart tin. Set aside for later.

  • Combine the syrup, lemon juice, vanilla essence, salt and breadcrumbs in a pan. Heat gently and then pour into the blind baked pastry case.

  • Sprinkle crushed cornflakes over the top and lay the pastry strips over the tart to form a lattice, neatening the edges if necessary.

  • Bake for a further 20-25 minutes at 180c.

  • Leave to cool for a few minutes in the tart case, before slicing and serving with clotted cream. 

John and Lisa's Weekend Kitchen