Treacle Tart is a recipe that I associate with my mother.
It is not a complicated recipe
but my mother makes wonderful pastry
and the combination of crisp pastry
and slightly sticky, sweet filling is perfect.
Eat it slightly warm and with lashings of cream
after roast beef and horseradish sauce
and then you have had a real English Sunday Lunch.
Just the sort of cooking that should remind you of home.
I have lost my way with cooking recently.
It used to come so naturally that I hardly thought about it
but I struggle to find the enthusiasm after a day at work.
I must find a way to reincorporate it into my life
because I don't want my family to associate me
with the taste of a ready meal.
I have a shelf of wonderful cookbooks
and access to a fruit and vegetable market;
farmers shops and excellent supermarkets
and so I have no excuse.
This will be my most important New Years Resolution:
to rediscover my pleasure in cooking
and practice until it becomes second nature again.