->Treacle Tart 04 <-

350g / 12 oz shortcrust pastry

135g / 9 tbsp golden syrup

125g / 9 tbsp fresh white breadcrumbs

grated rind and juice of 1 lemon

1 tsp ground ginger

egg wash (1 egg beaten with 1 tsp water)

Roll out two thirds of the pastry and use to line a 25cm/10in pie

plate or flan tin.

Warm the syrup over a gentle heat and add the breadcrumbs, grated

lemon rind and 15g/1 tbsp of the juice, and the ginger. Pour into the pastry case.

Roll out the remaining pastry case and cut into strips; use these

to create a lattice design on the top of the tart.

Decorate the sides of the plate with a fork, being sure to press

the ends of the lattice well in. Brush the pastry with the egg wash

375F/Gas

5 for 25-30 minutes until the

pastry is crisp and golden.