Toledo BladeTreacle Tart
Ingredients for the pastry:
1-1/2 sticks, plus 2 Tbs. unsalted butter
1/4 cup plus 2 Tbs. sugar
1 egg, beaten with a fork
3/4 cup ground almonds
1-3/4 cups all-purpose flour
* Cook's note: Line the bottom of the tart pan with parchment paper.
Preparation:
Cream the butter and sugar together until they are light and fluffy, then add the egg, gradually mixing as you go to avoid curdling. Fold into this mixture the almonds and flour. A light touch is vital--not too much, but enough; the less you mix or handle the pastry, the better.
This will produce a very soft pastry, so let it rest in the refrigerator for a good eight hours. You may have problems rolling it out, so resort to pressing it into the tart pan with your thumb. Remember to aim for a thin tart shell. If time is on your side, allow this to rest in the refrigerator for an additional hour, then bake unfilled in a 375-degree oven for 15 minutes, watching closely to make sure it doesn't burn.
Ingredients for the filling:
6 cups fresh white bread crumbs
1-1/2 cups Lyle's Golden Syrup
grated zest and juice of 2 lemons
Preparation:
Mix the filling ingredients together. Fill the baked shell, and bake in a 375-degree oven for 40 to 45 minutes. When ready, remove from oven and allow to sit 10 to 15 minutes, serving it warm to allow it to restructure itself. The top should be firm; it looks like a rough but tempting golden desert. It is also wonderful cold or at room temperature.
Serve with whipped cream.
Yield: one 11-inch tart or 6 or 8 servings
The Whole Beast, by Fergus HendersonThe Wee Bear's Special Porridge
Ingredients:
1-1/3 cups rolled oats (regular or quick-cooking)
1/2 tsp. salt
3 cups milk
1 banana
1/2 cup chopped walnuts
1/4 cup shredded coconut or 3 tbsp. brown sugar
milk
Preparation:
Cook oats with salt, according to package directions using milk. Peel banana, cut it into thin slices with a dull knife, and place slices on top of the porridge. Add walnuts. Stir in nuts and banana slices into porridge. Spoon porridge into serving dishes. Sprinkle coconut or brown sugar on top of porridge. Serve hot with milk.
Yield: 4 servings
The Fairy Tale CookbookPopovers for Piglet
Ingredients:
1 cup all-purpose flour
1/2 tsp. salt
3/4 cup milk
2 Tbs. honey
1 Tbs. melted butter or margarine
2 large eggs
* Cook's note: A popover baking pan is needed for this recipe.
Preparation:
Grease popover or muffin tins. Sift flour and salt together. Add milk, honey and butter and stir to blend. Beat in eggs. Fill each tin just under half full. Bake 25 to 30 minutes at 425 degrees or until sides are rigid and the top and sides of popovers are brown. Do not open the oven for 25 minutes to peek or the popovers will fall and not rise again. If you like popovers dry inside, slit each with a sharp knife and bake for five minutes longer. Serve with honey butter or plain butter.
Yield: 8 to 12 popovers
The Pooh Cook BookWonka's Whipple-Scrumptious Fudgemallow Delight
Ingredients:
2 squares dark chocolate
1 Heath bar
1/2 stick butter
1/4 cup dark brown sugar
2/3 cup heavy cream
8 marshmallows
Preparation:
Break chocolate and the Heath bar into large chunks and set to one side. In a saucepan, over low heat, melt together the butter, sugar and cream. Stir until all the sugar has dissolved and then turn the heat up and continue stirring for 10 minutes. Be careful. The mixture gets very hot and can splatter. Use a very long wooden spoon or a tall adult with a long arm.
Turn the heat down again, and get a bowl of ice cream from the refrigerator. Put the marshmallows, chocolate and Heath Bar into the saucepan, stir around once and pour over your ice cream. Reserve leftover sauce.
Yield: 1 to 2 servings
Roald Dahl's Even More Revolting Recipes 
