Treacle tart

COOKING TIME 30–40 MINUTES

SERVES 4–6

225g (8oz) shortcrust pastry (see here), chilled

180ml (6fl oz) golden syrup

60g (2oz) breadcrumbs

Finely grated zest and juice of 1 unwaxed lemon or orange

1 egg, beaten

Vanilla ice cream, to serve

PREHEAT THE OVEN TO 190°C (375°F), Gas Mark 5. Roll out three quarters of the pastry on the floured surface and use it to line a 20cm (8in) pie dish (see here). Reserve the rest of the pastry to use for decoration.

WARM THE GOLDEN SYRUP gently in a saucepan or the microwave, mix with the breadcrumbs and spread in the uncooked pastry case. Pour over the lemon or orange juice and sprinkle with the zest.

ROLL OUT THE REMAINING PASTRY and cut into strips 1cm (½in) wide. Arrange them over the filling in a criss-cross pattern to make a pretty lattice top. Brush with beaten egg and bake in the oven for 30–40 minutes. Serve with vanilla ice cream.