Treacle Tart and Custard

Serves 12

Ingredients for pastry

250g plain flour
125g margarine/butter
Pinch salt
1 large egg
60g caster sugar

Ingredients for filling

125g white breadcrumbs
675g golden syrup (or treacle)
2 eggs
1 tbsp (0.017) lemon juice

Ingredients for custard

8 egg yolks
500ml milk
75g caster sugar
2tsp (0.011 litre) vanilla extract

1. Pre-heat the oven to 190C / 375F / Gas Mark 5.

2. First make the pastry: put the flour, butter and pinch of salt into a food processor and turn on full speed for a few seconds – the mixture will resemble fine breadcrumbs.

3. Add the egg and caster sugar and work again until the pastry comes together to form a ball, cling-film and put in the fridge.

4. Grease a 20cm / 8” loose-bottomed tart tin.

5. Roll the pastry out to slightly larger than the tin allowing for an overhang place the pastry in the tin pushing in to the corners the pop it back into the fridge for ½ hour.

6. Remove the pastry case from the fridge put onto an oven tray, line with baking parchment and fill with baking beans and put into the oven and to bake for 10 minutes.

7. Remove from the oven and take out the baking beans.

8. Return to the oven and bake for a further 5 minutes until lightly golden.

Per portion (155g)