Treacle Tart

Rub the flour, cold butter and salt together with your fingertips until the mixture resembles fine crumbs. Add cold water, quickly bring the dough together into a ball, flatten it, wrap and chill for 30 minutes.

Preheat the oven to 190°C. Grease a 23 cm tart tin. Roll out the dough to about 5 mm thick, transfer it to the tin, press it into the base and sides, and prick the base with a fork. Line with parchment and fill with baking beans.

Blind bake the base for 15 minutes, remove the parchment and beans, then return to the oven for another 5 minutes to dry out and lightly brown the bottom.

In a small saucepan, gently warm the golden syrup, without letting it boil, until it becomes runny. Remove from the heat, add the breadcrumbs, finely grated lemon zest and 1 tbsp lemon juice, stir and leave to stand for 3 minutes.

Beat the egg with a fork, pour it into the warm syrup mixture and quickly stir until combined.

Lower the oven temperature to 170°C. Spread the filling into the pre-baked base and bake for 20–25 minutes, until the edges are set and the centre still has a slight wobble.

Leave the tart to cool in the tin for at least 15 minutes, then slice and serve with cream.