Treacle tart crumble

This pudding is simply a classic treacle tart filling but with a crumble topping rather than a pastry base.

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This recipe is an easy – some might say lazy!- way to evoke treacle tart with all its comforting joy but if you don’t want to make and use pastry.

The layer underneath the crumble is properly sticky, gooey and sweet, with a hint of orange slightly cutting through. The salt in the filling gives an almost salted caramel vibe.

The crumble topping is a standard crumble with the addition of crushed toasted nuts and orange zest. I often use almonds, but pistachios, hazelnuts and walnuts are also superb. I often make up a larger batch of the crumble topping – and it can all be whizzed in one go in a food processor if you wish – and then bag it up for freezing. That way, I can grab what I want for an even quicker version of this or for a fruit crumble.

I would serve this warm – and certainly not too hot – with some custard, ice cream or pouring cream on top.

I bake these just as they are, giving a very thick, sticky filling. However, if you prefer a softer filling you can pop the ramekins in a large ovenproof dish filled with hot water and then bake them that way.

If you are hankering for a more traditional treacle tart, please check out my recipe here.

Recipe: treacle tart crumble – serves 2

Treacle filling:

• 80g golden syrup
• 2 tablespoons honey
• 2 tablespoons ground almonds or nuts of choice, optional
• 30g wholemeal bread, whizzed into crumbs
• 1/2 teaspoon fine salt
• finely grated zest of half of a small orange
• juice of a small orange

Crumble topping:

• 60g plain flour
• pinch of salt
• 40g softened, unsalted butter
• 20g caster sugar
• 20g almonds, crushed or ground, or other nut of choice
• a few fine gratings of orange zest

you will also need two ramekins, lightly buttered

(1) Heat the oven to 160°C(fan).

(2) Mix the filling ingredients together and divide between the ramekins.

(3) Make the crumble by adding the crumble ingredients to a medium bowl and rubbing in until there are no large lumps of butter left.

(4) Scatter the crumble on top of the syrup mixture.

(5) Bake for about 20 minutes or until golden brown on top, with some of the filling visibly bubbling up the sides.