Treacle Tart

Ingredients

7 ½ - 8 inch flan tin	Continued...
Pastry	Filling
112 gm plain flour	6 heaped tbspn breadcrumbs (see notes)
pinch of salt	6 heaped tbspn golden syrup
50 gm butter	2 eggs
	1 lemon (optional)

Preparation

Sift the flour and salt into a large bowl.
Cut 50 gm of butter into smallish chunks.
Add the butter to the flour and rub the butter into the flour with your fingers until it beccomes like fine breadcrumbs.
Mix in just enough water to hold the mixture together. This will likely need just over 1 Tbspn.
Make the mixture into a ball and flatten it slightly.
Wrap in cling film and refrigerate for 30 min.
Preheat oven to 200° C (include an oven sheet).
Butter the flan tin.
Lightly beat the eggs in a bowl.
Remove the crusts from the bread.
Make crumbs from the slices of bread and set aside 6 tbspn in another bowl.
Zest and juice the lemon (optional).
Add the golden syrup, beaten eggs, lemon zest and juice (if using) to the breadcrumbs and mix well.
Roll out the pastry between 2 sheets of cling film and line the flan tin.

Cooking

Pour the mixture into the pastry case and bake in the oven (on the baking sheet) for 30 min.

Serving

Remove from the oven and allow to cool.

Notes

The exact quantity of breadcrumbs should be judged so that the resulting mixture is pourable but not too thin.
The pictures show the use of brown and white bread.
The use of lemon is optional but it adds a nice touch.