Treacle tart
Instructions:
- 1 x 23cm/9in shortcrust pastry shell, baked
- 400g/14oz golden syrup
- 2 tablespoons treacle
- 150g/5oz slivered almonds
- 125g/41â„2oz fresh white breadcrumbs
- 2 eggs
- grated zest of 1â„2 lemon
- Preheat the oven to 130°C/ 250°F/Gas mark 1/2. Put the pastry shell on a baking sheet.
- In a bowl, mix together the golden syrup, treacle, slivered almonds, breadcrumbs, eggs and lemon zest. Spoon the mixture into the pastry case, and bake for about 1 hour.
- Serve warm with clotted cream or double cream.