TREACLE TART

A really good treacle tart is old-fashioned nursery food at its best and always popular at any time of the day.

Serves 8-10

For the pastry

125g (4½oz) butter, softened 75g (2¾oz) icing sugar, sifted 2 large eggs, beaten separately 250g (9oz) plain flour, plus extra for dusting

Pinch of sea salt

For the filling

350g (12oz) golden syrup

85g (3oz) fresh white breadcrumbs

50g (1¾oz) ground almonds 2 large eggs, beaten

100ml (3½fl oz) double cream Custard or double or clotted cream, to serve

To make the pastry, cream the butter and sugar together in a bowl until light and creamy, then gradually beat in one of the beaten eggs. Stir in the flour in three additions and then add the salt, bringing it all together to make a very soft dough. Briefly work into a ball with your hands, but do not overwork. Pat into a flat round, wrap in clingfilm and chill for about 1 hour before rolling out. If the dough still feels soft, chill it a bit longer.

Roll out the pastry on a lightly floured surface and use it to line a fluted loose-based tart tin 24cm (9½in) across and 2.5cm (1in) deep, leaving some excess pastry overhanging the rim (reserve any leftover bits of pastry for patching up the base, if needed). Prick the base all over with a fork, then chill for 30 minutes.

Preheat the oven to 200°C/fan 180°C/gas 6. Place the pastrylined tin on a baking sheet, line it with baking parchment and fill with ceramic baking beans or uncooked rice. Bake ‘blind’ for 15 minutes. Remove from the oven, remove the baking beans or rice and the parchment, then patch up any cracks with the reserved pastry. Brush the remaining egg over the pastry. Return to the oven for 5 minutes until cooked and pale golden. Remove from the oven and reduce the oven temperature to 180°C/fan 160°C/ gas 4. While the pastry case is still warm, use a sharp knife to trim off the excess pastry level with the rim of the tin. Leave to cool.

For the filling, put the syrup, breadcrumbs and almonds into a bowl and mix together. Add the eggs and double cream, then stir to combine. Pour into the baked pastry case and smooth the top. Bake the tart for 30-35 minutes until golden brown and lightly set. Leave the tart to cool before removing it from the tin. Slice and serve with custard or double or clotted cream.