We recently partnered Rick Stein for his live show at the London Palladium, where a wine from our range was matched with each delicious dish prepared on the night. Over the coming weeks we are going to share the recipes with you along with the wine matches that were chosen. If you decide to try your hand at any of the recipes, don’t forget to share it with us on our Facebook or Twitter pages.
725g (1.lb) golden syrup
Juice of half a lemon
175g (6oz) coarse fresh white breadcrumbs
FOR THE PASTRY CASE
225g (8oz) plain ﬂour
Half teaspoon salt
65g (2.oz) chilled unsalted butter, cut into pieces
65g (2.oz) chilled lard, cut into pieces
1 & half–2 tablespoons cold water
FOR THE CLOTTED CREAM ICE CREAM
600 ml (1 pint) full-cream milk
225g (8oz) clotted cream
1 vanilla pod, slit open lengthways
6 egg yolks
75g (3oz) caster sugar
For the ice cream, put the milk and clotted cream into a pan. Scrape out the seeds from the vanilla pod, add the pod and seeds to the milk and cream and almost bring to the boil. Set aside for 20 minutes.
Cream the egg yolks and sugar together in a bowl. Bring the milk and cream back to the boil, strain on to the egg yolks and whisk in. Strain the mixture once more back into a clean pan and cook over a gentle heat, stirring consistently, until the mixture has thickened and lightly coats the back of a spoon. Pour into a bowl and leave to cool; then chill in the fridge until quite cold (overnight if possible).
Churn the mixture in an ice cream maker until smooth. Transfer to a plastic box, cover and freeze for 6 hours or until needed.
For the pastry, sift the flour and salt into a food processor or a mixing bowl. Add the pieces of butter and lard and work together, either in the food processor or with your ﬁngertips, until the mixture looks like ﬁne breadcrumbs. Stir in the water with a round-bladed knife (or process very briefly) until it comes together into a ball, then turn out on to a lightly floured surface and knead briefly until smooth. Roll out and use to line a loose-bottomed flan tin that measures 23cm (9 inches) across the base and is 4 cm (1¾inches) deep. Chill for 20 minutes.
Preheat the oven to 200°C/400°F/Gas Mark 6. Line the pastry case with a crumpled sheet of greaseproof paper and a thin layer of baking beans and bake blind for 15 minutes. Remove the paper and beans and return to the oven for 5–6 minutes or until the edges are biscuit-coloured. Remove and lower the oven temperature to 180°C/350°F/Gas Mark 4.
Stand the tin of golden syrup in a pan of hot water until it has gone liquid and then measure out your required amount into the dried-out pan. Stir in the lemon juice. Tip the breadcrumbs into the pastry case and spread them out evenly. Carefully spoon over the warm syrup and allow it to sink in and saturate the bread. Bake for 25–30 minutes, until set and golden brown. Leave to cool in the tin for 15 minutes. Transfer to a serving plate and serve, cut into wedges, with scoops of the clotted cream ice cream.
Rick’s sublime treacle tart demands something specialised…the quite rare and wonderful Hunter Valley noble rot Semillion from Tulloch. Wonderful freshness matches both the sweetness of the wine and tart.