Old-fashioned treacle tart

Name: Old-fashioned treacle tart
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 8 servings
Ingredients: 175 g Plain flour; 90 g Butter, cold, cubed; 1 g Salt, a pinch; 400 g Golden syrup; 120 g Breadcrumbs, fresh white; 1 Lemons, zest and juice; 1 g Ground ginger, a pinch; 200 ml Double cream, lightly whipped, or ice cream

Golden syrup, breadcrumbs and lemon baked in shortcrust until chewy at the edges and gooey in the middle. A very British, very thrifty pudding, and egg-free too.

Ingredients

175 g Plain flour
90 g Butter, cold, cubed
1 g Salt, a pinch
400 g Golden syrup
120 g Breadcrumbs, fresh white
1 Lemons, zest and juice
1 g Ground ginger, a pinch
200 ml Double cream, lightly whipped, or ice cream

Method

Rub the butter into the flour and salt, then add 2–3 tbsp cold water and bring together. Wrap and chill.
Heat the oven to 190°C (170°C fan). Line a 23cm loose-bottomed tart tin, prick and blind bake with paper and beans for 15 minutes, then 5 without.
Warm the golden syrup in a pan until runny (don't let it boil), then stir in the breadcrumbs, lemon zest and juice and ginger.
Turn the oven down to 180°C (160°C fan). Pour the filling into the case and bake until just set and golden.
Cool for at least 20 minutes (the filling is scorching hot) and serve warm with whipped cream.