Treacle Tart

Ingredients

• 350g golden syrup
• 75g double cream
• 50g butter
• Zest and juice of 1 lemon
• 100g fresh white breadcrumbs
• 1 egg, beaten
• For the pastry: 225g plain flour, 110g cold butter, 1 egg yolk, 2–3 tbsp cold water

Method

1. 1

   Make the pastry and chill for 30 minutes. Roll out and line a 23cm tart tin. Blind bake at 180°C for 15 minutes.

2. 2

   Warm the golden syrup, cream, and butter together until combined. Remove from heat.

3. 3

   Stir in the lemon zest and juice, then the breadcrumbs and beaten egg.

4. 4

   Pour into the pastry case and bake for 25–30 minutes until just set.

5. 5

   Cool slightly before slicing. Serve warm with clotted cream.