Treacle Tart
For the filling:
45 ml / 3 tbsp golden syrup
50 g / 2 oz soft white breadcrumbs
5 ml / 1 tsp lemon juice
For the pastry:
150 g / 5 oz plain flour
2.5 ml / 1⁄2 tsp salt
65 g / 21⁄2 oz margarine
To serve:
Mrs. Beeton’s Rediscovered Rich Rum & Raisin ice cream
Method:
Set the oven at 200ºC / 400ºF / gas 6. To make the pastry, sift the flour and salt into a bowl, then rub in the margarine until the mixture resembles fine breadcrumbs.
Add enough cold water to make a stiff dough. Press the dough together with your fingertips.
Roll out the pastry on a lightly-floured surface and use it to line a 20 cm / 8 inch pie plate. Melt the syrup in a saucepan.
Stir in the breadcrumbs and lemon juice, then pour the mixture into the prepared pastry case. Bake for about 30 minutes.
Serve with two scoops of Mrs. Beeton’s Rediscovered ice cream.