Ingredients:

Treacle Filling:

1 c treacle
1 c water
½ c honey
2½ T lemon rind, finely grated
2½ T orange rind, finely grated
1½ c semolina, + a bit more
2 good pinches ground cloves (1/8 t)

 

To Prepare Filling:

1. Place all the ingredients into a saucepan except the semolina.

2. Bring to the boil. 

3. Lower heat to half.

4. Add semolina gradually, stirring all the time till the mixture is thickened.

5. If the mixture is too sloppy, add a little more semolina, a little at a time.

6. The filling should be pliable and can be managed with your hands.

7. Take it off the heat. 

8. Place in a bowl to cool.

 

Pastry

3 T cold pressed olive oil 1 t vanilla
4 t egg replacer ½ c whole meal plain flour
¼ c lemon juice 1½ c unbleached white plain flour
100 ml water 4 t baking powder

 

Method:

1. In a cup, mix egg replacer with a little lemon juice. 
   
2. Add the rest of the juice
   
3. In a large bowl, place the flours and baking powder. 
   
4. Mix well.
   
5. Add the other ingredients, adding the water gradually.
   
6. Knead for 3 minutes, like bread dough. 
   
7. Let it rest for another 3 minutes.
   
8. Divide the pastry into 16 pieces. 
   
9. Roll out each piece into a 8 x 15 cm rectangle.
   
10. Make sure the pastry is not too thick.
    
11. Take a dessert spoon of filling. 
    
12. Shape it into a sausage about as thick as your index finger and the length of the pastry. 
    
13. Sprinkle some semolina on the board to prevent sticking.
    
14. Place it in the centre of the pastry.
    
15. Wrap pastry around the filling. 
    
16. Roll it a little to seal. 
    
17. Bring the ends together to form a ring.
    
18. Place the ring on a baking tray that has been oiled and dusted with semolina. 
    
19. Slash the top of the ring in 5 places (each about 1.5 cm long) to reveal the treacle filling.
    
20. Bake in moderate oven till pastry is coloured.

 

Makes 16 rings.