treacle tart

For the pastry:
225g plain white flour
150g unsalted butter
1 egg yolk
15g caster sugar

For the filling:
700g golden syrup
175g white bread crumbs
grated rind of 3 lemons
2 eggs

To make the pastry sift the flour and put in a food processor.
Add the butter cut into small pieces and work until the mixture resembles breadcrumbs.
Add the egg yolk sugar and about 30ml cold water process briefly to a firm dough.
Turn onto a lightly floured surface and knead lightly then wrap in cling film and chill in the refrigerator for 30 minutes.
Roll out the pastry on a lightly floured surface and use to line a 250mm shallow fluted flan tin about 40mm deep (it is easiest to slip the base of the tin under the pastry and lift it into the tin).
Trim off the excess pastry and flute the edges.
Prick the base with a fork
For the flling warm the golden syrup in a saucepan on the floor of the simmering oven or on the simmering plate until thinned in consistency.
Remove from the heat and mix with the breadcrumbs and lemon rind.
lightly beat the eggs and stir into the syrup mixture. Pour the filling into the pastry case.
••
Bake on the floor of the roasting oven in the front righthand comer with the cold plain shelf on the bottom runners for 30 to 35 minutes until the flling is lightly set and turning golden.
••••
Bake on the floor of the bakingoven for 45 to 50 minutes until the flling is lightly set and turning golden.
Allow to cool slightly.
Serve warm with ice cream or creme fraiche.

This robust pudding illustrates how the simplest ingredient can be transformed into the most heavenly dessert. Here breadcrumbs are mixed with plenty of golden syrup and lemon to cut the sweetness then baked in a semi sweet pastry case. Spoonfuls of sligh

Serves 8

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