Treacle tart

Ingredients

• 225 g plain flour
• 140 g butter or margarine
• 1–2 tbsp cold water to bind
• 790 g golden syrup
• 130 g fresh white breadcrumbs
• 50 g porridge oats
• 2 eggs, beaten
• Zest and juice 1 lemon

Method

1. Heat the oven to 180°C (gas 4). Rub the butter into the flour, then add only enough cold water to form a dough.
2. Roll the pastry to roughly the thickness of a pound coin and use it to line a 22cm flan tin. Line with baking paper and baking beans, bake for 15–20 minutes, then remove both and bake for another 3–4 minutes.
3. Warm the golden syrup in a large saucepan. Stir in the breadcrumbs, oats, beaten eggs, lemon zest and lemon juice.
4. Pour the filling into the pastry case and bake for 20–30 minutes, until set.