TREACLE TART

This tasty syrup-packed pudding makes the perfect after-dinner treat.

Preparation 35 minutes, plus chilling and cooling Cooking about 45 minutes Serves 8

FOR THE PASTRY

175G PLAIN FLOUR, PLUS EXTRA TO DUST 125G BUTTER, COLD AND CUBED

40G CASTER SUGAR

1 MEDIUM EGG YOLK

FOR THE FILLING

575G GOLDEN SYRUP

½-1 TSP GROUND GINGER, TO TASTE FINELY GRATED

ZEST AND JUICE OF 1 LEMON

175G FINE FRESH WHITE BREADCRUMBS

DOUBLE CREAM OR CRÈME FRAÎCHE, TO SERVE

1 To make the pastry, put the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. Add the caster sugar and briefly whizz to combine. Next add the egg yolk and 2 tsp water and pulse until the pastry comes together. Form the pastry into a disc with your hands, wrap and chill for 30 minutes.

2 Lightly dust a work surface with flour and roll out the pastry; use to line a 20.5cm round, roughly 4cm-deep cake tin. Prick base with a fork and chill for 20 minutes.

3 Preheat oven to 200°C (180°C fan) gas mark 6. Line the pastry case with a large square of baking parchment, then fill with ceramic baking beans or uncooked rice. Put the tin on a baking sheet, then bake for 15 minutes. Carefully remove the parchment and baking beans or rice, return the tin to the oven and bake for 8 minutes, or until the pastry is cooked through and feels sandy to the touch. Remove from oven (but keep in tin).

4 Gently heat the golden syrup, ground ginger and lemon zest and juice in a pan. When the mixture is loose and runny, take off the heat and stir in the breadcrumbs. Pour into the pastry case.

5 Return the tart to the oven and cook for 15-20 minutes or until the filling looks lightly firm (give the tin a tap). Lift out of tin and serve just warm or at room temperature with cream or crème fraîche.