Treacle Tart

Ingredients

For the pastry:

• 225g/8oz plain flour
• 110g/4oz unsalted butter, chilled and diced
• 1 medium free range egg

For the filling:

• 450g/1lb golden syrup
• 85g/3oz fresh breadcrumbs
• Generous pinch ground ginger
• 1 orange, zest, finely grated and 2 tbsp of the juice
• “Large” measure of whisky (and 1 for yourself!!)

Method

1. Rub the fat into the flour until it resembles fine breadcrumbs
2. Mix in the egg, 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.

I’ve served it here with prunes, which have been marinated in tea syrup, and added some lovely clotted cream.