Treacle Tart

2 hours

Serves 6-8

Ingredients

Pastry

Plain flour 225g

Salt 1 pinch

Butter 110g cold and cubed

Egg 1 medium

Water 2 tbsp cold

Filling

Butter 60g

Golden syrup 450g

Brioche 90g

Ground nutmeg 1 tsp

Ground ginger 1 tsp

Double cream 2 tbsp

Egg 1, plus 1 yolk

Lemon 1 juiced

Method

1. Place the flour in a last bowl with the salt. Rub the butter into the flour with your fingers until it makes large breadcrumbs.

2. Beat the egg in a bowl and add the cold water. Add this mix bit by bit to the flour until you have added enough to bring the mixture into a dough.

3. Form into a bowl, wrap in clingfilm and chill for 45 minutes.

4. Heat the oven to 180 fan and grease a loose bottomed 23cm tart tin.

5. Roll the pastry out to 5mm thickness and then lift and line the tin, cutting off excess. Prick the pastry in several places with a fork.

6. Line the pastry with baking powder, fill with rice/ baking beads and blind bake for 10 minutes. Remove the weights and paper and bake for a further 5 minutes or until golden.

7. Meanwhile, melt the butter in a pan then stir in the syrup, cream and spices.

8. Take the pan off the heat and beat in the lemon juice and egg. Blitz the brioches into breadcrumbs and stir into the treacle pan.

9. Pour into the tart case and place back in the oven for 20 minutes.

10. Turn the oven down to 140 and bake for another 10 until the filling is set but soft.

11. Allow to cool and then serve with clotted cream.

12. Eat and enjoy!