Jan 13, 2015

STV Edinburgh: Treacle Tart, Honeycomb, Vanilla Cream Recipe

Tuesday saw Mark Greenaway return to the brand new STV Edinburgh to cook up a storm on The Fountainbridge Show.  He wowed presenters Hayley Matthews and Ewen Cameron with his take on the classic treacle tart and even got them to lend a hand in the kitchen! Mark will be a weekly guest on the show. The full recipe can be found below: 
  
Serves 8 
  
Treacle Tart 
Ingredients 
180g brown bread, crusts removed, roughly torn

85g unsalted  butter

3 medium free-range eggs

75ml double cream

9g  salt

750g golden syrup 
  
Method 
   
Preheat the oven to 180C  
Place the bread in a food processor and pulse to fine breadcrumbs  
Heat the butter in a pan until browned, then strain through a fine sieve into a bowl, leaving the sediment behind  
Mix the eggs, cream, and salt in a bowl until well combined  
Gently heat the golden syrup in a pan, then stir in the strained butter  
Pour the golden syrup mixture into the egg and cream mixture, and then stir in the breadcrumbs  
Pour the mixture into a tin lined with greaseproof paper, then bake in the oven for 25 minutes  
Turn the oven temperature down to 140C and bake for a further 20 minutes, or until the tart is golden-brown and bubbling, then remove from the oven and allow to cool before turning out and cutting into slices  
  
Honeycomb 
Ingredients 
Butter, for greasing 
315g caster sugar 
125g liquid glucose 
50g honey 
60ml water 
15g bicarbonate of soda 
  
Method  
Grease a 20cm square tin with the butter  
Mix the sugar,  liquid glucose, honey and water in a pan and stir over a gentle heat until the sugar has melted  
Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel or until it reaches 147C on a sugar thermometer, turn off the heat, tip in the bicarbonate and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately but be careful as the mixture will be hot  
The mixture will continue bubbling, leave it to set for about 1 hour and the honeycomb will be ready to snap into chunks  
  
Vanilla Cream 
Ingredients 
200ml double cream 
2 tbsp icing sugar 
Seeds from ½ a vanilla pod 
  
Method  
Whisk all of the ingredients together until the cream forms soft peaks  
Serve each slice of the tart with a spoonful of the vanilla cream and a few pieces of honeycomb. 
 