- Gluten free & vegan
1 x 8in pastry case, uncooked (see sweet pastry case)
225g gluten- and dairy-free or gluten-free vegan cake crumbs – link
225g golden syrup
1 tsp lemon juice
Preheat oven to 190°c /170°c fan oven / 375°f / gas mark 5.
Prepare the pastry case as per the recipe. I prefer to part bake my pastry case for 10 minutes before filling.
It will depend on your oven whether you need to do this. See the sweet pastry case recipe for instructions.
To make cake crumbs – use a food processor to blitz the sponge to resemble fine breadcrumbs.
Warm the golden syrup in a saucepan. Mix in the cake crumbs and lemon juice.
Lattice top – optional.
Roll out the leftover pastry and cut into strips. You may want to cover the strips with cling film to prevent the pastry drying.
Heavily flour a flat baking tray with gluten free flour. Lay your lattice strips at the edge of the tray. Slide the lattice over the top of the treacle filling. Trim the pastry around the edge.
Brush with dairy-free milk mixed with a little sugar and bake for 25 to 30 minutes until golden. Serve warm with dairy-free custard, cream, or ice cream.
Ovens do vary. Some ovens will not require you to part bake the pastry case. If you feel the pastry has overcooked make a note not to part bake the pastry case before filling next time.
Plan ahead – When making a vanilla sponge, make an extra layer and freeze ready to use for this dessert.
This recipe is from a blog post I wrote in 2012. I made gluten and dairy-free versions of the technical challenge on The Great British Bake Off. The lattice top is a little tricky to make as the pastry is very crumbly so you can skip this step.