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.


  • 225g plain flour

  • Pinch of salt

  • 25g unrefined caster sugar

  • 112g (4oz) cold unsalted butter

  • 2 egg yolks

  • Approx 2tbsp water

  • For the filling

  • 55g (2oz) fresh breadcrumbs

  • 250g golden syrup

  • 1tbsp dark treacle

  • Zest of 1 lemon

  • 3 eggs

  • 4tbsp whole fruit strawberry jam

  • A few fresh strawberries

  • For the sauce

  • 1 tub Greek yoghurt

  • 1 tbsp clear honey

  • 1 tbsp whisky


  • 1.

    To make the tart base, sieve the salt and flour together, and rub in the butter.

  • 2.

    Make a well, and put the beaten eggs in the middle.  Make a dough, adding water if necessary.

  • 3.

    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.

  • 4.

    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.

  • 5.

    For the dressing, mix the yoghurt, honey and whisky and serve on the side.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 290kj
  • Fat Total 10g
  • Saturated Fat 5g
  • Protein 5g
  • Carbohydrate 44g
  • Sugar 8g
  • Sodium 101mg

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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