I’ve been blogging for 3 years now and over this time, I’ve made lots of connections and found some like-minded friends. It’s a great feeling because blogging can sometimes feel a bit daunting, especially when you’re invited to a brand event or expected to turn up and be completely confident talking to a room full of strangers. It can be really tough when you have to be your own PR and marketing person.
The community side of blogging is something that makes it so worthwhile, taking with other bloggers and having them comment on the recipes you’ve taken time to create. Isabella King of Coriander Queen was one such blogger, she always took the time to comment on my blog posts, sharing them on social media and offering support and advice.
So it was deeply upsetting to find that last month Isabella passed away. We had emailed in the past and followed each other’s blogs, so it felt only right to do something in memory of Isabella and her blog. Today at 11.00am a community of bloggers have all created a recipe from Coriander Queen to share with our readers to remember this wonderful woman.
I have chosen one of my favourite desserts, that I’ve never actually got round to making and that is a treacle tart. Isabella’s version of traditional treacle tart can be found here. What interested me about her recipe was the addition of black treacle, I’ve never seen this used before and it certainly gives the filling a richer edge.
I had to adapt the recipe slightly to fit the tin I had and to make one large treacle tart, this makes a great pudding to have after a Sunday roast and it’s best eaten warm, but I’ll be brutally honest I’ve even a slice or two of this cold in my time and the sticky, chewy mess you get into is worth it every time!
Here is the recipe and I want to thank Isabella, because this has made me get back in the kitchen and conquer my fear of shortcrust pastry using her recipe. It tastes so delicious.
- 250g Plain Flour
- 120g Cold Unsalted Butter, Cubed
- 3-4 Tablespoons of Cold Water
- 430ml golden syrup
- 30ml Black Treacle
- 110g Fresh Breadcrumbs
- 2 Tbsp Lemon juice
- Put the flour into a large bowl or food processor. Add the cubed butter, then work in with your fingertips or pulse to the texture of fine breadcrumbs.
- Add small quantities of iced water (3-4 tbsp) until the dough just begins to come together. Knead briefly until smooth, then shape into a flat disc, wrap in cling film and chill for 30 minutes in the fridge.
- On a lightly floured surface, roll out the pastry to about the thickness of a 50p piece and so it fits a 23cm x 2cm loose-bottomed, fluted round tart tin. Prick the base all over with a fork and chill in the fridge for a further 30 minutes.
- Preheat the oven to 200°C/fan180°C/gas 6. Take the pastry case out of the fridge and line the tin with baking paper, I find it easier to scrunch the paper up and then flatten it back out, it really fits inside the case better that way. Place baking beans or rice on top of the baking paper then blind bake in the oven for 12 minutes.
- While this is cooking, make the filling. Place the golden syrup and the treacle in a saucepan and warm gently until it becomes runny, add the breadcrumbs and lemon juice and give everything a good stir.
- Take the pastry case out of the oven and reduce the oven temperature to 180°C/fan160°C/gas 4.
- Remove the baking paper and baking beans from the pastry case and pour in the filling, bake for 20-25 minutes until just set.
- Serve warm with clotted cream or custard.
If you want to see all of the wonderful recipes that other bloggers have created from Isabella’s blog Coriander Queen in her memory, take a look at the links below:
Easy 5 ingredient pesto tomato tart on Amuse Your Bouche (vegetarian)
Globe artichoke with balsamic dip on Natural Kitchen Adventures (vegan)
Cider, apple and sausage casserole on Farmersgirl Kitchen
Chocolate orange oat bars on Veggie Desserts (vegan)
Peanut butter chocolate chip cookies on Tin and Thyme (vegetarian)
Arancini (risotto balls) on Coffee & Vanilla (vegetarian)
Rich coffee cupcakes on BakingQueen74 (vegetarian)
Gingerbread cupcakes with orange buttercream on The Veg Space (vegan)
Marmalade and ginger loaf cake on The Crafty Larder (vegetarian)
Ginger and oat cookies on Kavey Eats (vegetarian)
Amatriciana pasta on Kitchen Sanctuary
Crispy fried halloumi on Supper In The Suburbs (vegetarian)
Chocolate fridge cake on Jo’s Kitchen (vegetarian)
Chocolate almond butter cookies on Rough Measures (vegetarian)
Eggless chocolate chip cookies on Simply Sensational Food (vegetarian)
Boozy decadent hot chocolate on Fab Food 4 All (vegetarian)
Easy no bake blackberry cheesecakes on Casa Costello (vegetarian)
Best coriander / cilantro recipes on Fuss Free Flavours (some vegetarian)
Easy gingerbread popcorn snack on Celery & Cupcakes (vegetarian)
Elderflower and vodka cocktail slush on The Hedgecombers (vegetarian)
Fruit flapjacks on The Petite Cook (vegan)
Roasted spiced pumpkin seeds on Hungry Healthy Happy (vegan)
Lemon drizzle loaf cake on Penne For Your Thoughts (vegetarian)
Chicken ramen on It’s Not Easy Being Greedy
Stuffed Nutella cookies on Munchies And Munchkins (vegetarian)
Easy Berry Compote on Eats Amazing (vegetarian)
Caipirinha on Lovely Appetite (vegetarian)
Garlic and Lime Coriander Prawns on Travels for Tatse (pesceaterian)
Thanks for reading.