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Mark Greenaway Recipe: Gluten free Treacle Tart, Honeycomb and Vanilla Cream

One of Scotland's top chefs Mark Greenaway offers a full gluten-free starter, main and dessert that all the family can enjoy. To finish, here is a treacle tart with honeycomb and vanilla cream.

Published: October 8, 2015

Treacle Tart

1. Preheat the oven to 180C

2. Place the bread in a food processor and pulse to fine breadcrumbs

3. Heat the butter in a pan until browned, then strain through a fine sieve into a bowl, leaving the sediment behind

4. Mix the eggs, cream, and salt in a bowl until well combined

5. Gently heat the golden syrup in a pan, then stir in the strained butter

6. Pour the golden syrup mixture into the egg and cream mixture, and then stir in the breadcrumbs

7. Pour the mixture into a tin lined with greaseproof paper, then bake in the oven for 25 minutes

8. 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

Modern Scottish recipe: Roast salmon with wilted spinach and Old Pulteney whisky cream reduction


1. Grease a 20cm square tin with the butter

2. Mix the sugar, liquid glucose, honey and water in a pan and stir over a gentle heat until the sugar has melted

3. 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

4. The mixture will continue bubbling, leave it to set for about 1 hour and the honeycomb will be ready to snap into chunks

Drink recipe: Cadbury Creme Egg Frappuccino

Vanilla Cream

1. Whip the double cream, icing sugar and vanilla seeds together until the cream forms soft peaks

2. Serve each slice of the tart with a spoonful of the vanilla cream and a few pieces of honeycomb.


  • 180g gluten free brown bread, crusts removed, roughly torn
  • 85g unsalted butter
  • 3 medium free-range eggs
  • 75ml double cream
  • 9g salt
  • 750g golden syrup
  • Butter, for greasing
  • 315g caster sugar
  • 125g liquid glucose
  • 50g honey
  • 60ml water
  • 15g bicarbonate of soda
  • 200ml double cream
  • 2 tbsp icing sugar
  • Seeds from ½ a vanilla pod
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