Treacle Tart

For the pastry:
225g / 8 oz plain flour, plus more for dusting
150g / 5 oz unsalted butter, diced
1 medium egg yolk
1 tsp caster sugar
1-2 tbsp cold water

For the filling:
800g / 1 3/4 lb golden syrup
125g / 4 oz white breadcrumbs
finely grated zest of 2 lemons
2 medium eggs, beaten
50g / 2 oz porridge oats
ice cream or whipped cream, to serve

To make the pastry, place the flour in a food processor with the butter and blend until the mixture has the consistency of fine breadcrumbs. (Alternatively, mix the butter and flour in a bowl and rub together with your fingertips to the breadcrumb stage.) Add the egg yolk, sugar and just enough cold water to mix to a firm dough. Place in a polythene bag and chill for 30 minutes.

Preheat the oven to 180ºC / fan oven 160ºC / gas mark 4. On a lightly floured surface, roll out the pastry and use to line a shallow pie dish, about 25cm / 10in in diameter and 4cm / 1 1/2 in) deep. Trim off the excess and flute the edges if desired.

To make the filling, warm the golden syrup in a pan until thinned but not hot. Remove from the heat and beat in the breadcrumbs, lemon zest, eggs and oats. Pour into the pastry case.

Bake for about 35 minutes, until the filling is just set and turning to golden. Allow the tart to cool slightly and serve warm, with ice cream or whipped cream.