Treacle Tart

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Heat the oven to 190°C. Roll out most of the pastry and line a 23 cm tart tin; chill for 20 minutes.

Ingredients quick view

350 g sweet or plain shortcrust pastry

450 g golden syrup

150 g fresh white breadcrumbs

Finely grated zest and juice of 1 lemon

1/2 teaspoon ground ginger, optional

1 egg, beaten, for glazing

Fresh rather than dried breadcrumbs absorb syrup without becoming gritty.

Lemon balances the sweetness of golden syrup.

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