This is a delicious dessert that combines two British favourites in one! Flavourwise, the dark treacle and sweet jam adore each other and a whisky honey sauce gives the whole thing an extra flourish.
To make the tart base, sieve the salt and flour together, and rub in the butter.
Make a well, and put the beaten eggs in the middle. Make a dough, adding water if necessary.
Make into a ball and chill in cling wrap for one hour. Line the non-stick muffin moulds with the pastry and rest in the fridge for 30 minutes. Spread a little strawberry jam over each of the pastry moulds and sprinkle over a few fresh strawberries. For the filling, beat eggs and mix the rest of the ingredients together.
Add the beaten eggs and pour the mixture into the moulds. Bake for 20-25 minutes at 180 degrees celsius until set, and take out of the oven.
For the dressing, mix the yoghurt, honey and whisky and serve on the side.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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