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Treacle tart
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Total Time: 1 hour 10 minutes
Ingredients:
90 g sugar
unsalted butterfor greasing
30 g molasses
400 g golden syrup
100 g porridge oats
100 g breadcrumbs
2 large free-range eggs
200 g unsalted butter
280 g flour plus extra for dusting
Instructions:
1. Cream the butter and sugar using an electric mixer. Gently mix in the flour to form a soft pastry dough. Shape into a ball, wrap in clingfilm, and chill for at least 4 hours.
2. Preheat the oven to 160ºC/gas 2½. Grease a 22cm tart tin with a removable base.
3. Roll out the pastry on a floured surface to 3mm thickness. Line the tin, prick the base with a fork, and blind bake for 10-12 minutes until golden.
4. Spread molasses over the base. Warm golden syrup in a pan over low heat.
5. Blitz oats in a food processor, then add to warmed syrup with most of the breadcrumbs. Add lemon zest and juice, and mix well.
6. Beat in the eggs and pour the mixture into the case. Sprinkle remaining breadcrumbs and oats on top.
7. Bake for 30-35 minutes until lightly set. It should have a deep golden color on top.
8. Let cool in the tin for at least 5 minutes before serving with double cream.