Treacle tart

Ingredients

For the pastry: 225g/8oz plain flour 110g/4oz butter, chilled and diced 1 medium egg For the filling: 450g/1lb golden syrup 85g/3oz fresh breadcrumbs generous pinch ground ginger 1 lemon, zest, finely grated and 2 tbsp of the juice

Method

1. Rub the fat into the flour until it resembles fine breadcrumbs. 2. Mix in the egg with a knife, then knead to a smooth dough. 3. Use the dough to line a 23 cm/9in loose bottomed tart tin, prick with a fork and leave to rest in the fridge for about 30 minutes. 4. Preheat the oven to 190C/375F/Gas 5. 5. Bake the pastry blind for 10-15 minutes until light golden brown. 6. Mix together the filling ingredients and pour into the pastry case. Bake for about 30 minutes. Serve hot or cold.