Treacle tart with orange and pecan salad

To make the pastry: cream the butter and sugar together, add the egg yolk, beat well, and then add the flour, salt and vanilla.

Bring together to form a dough, then wrap in cling film and leave in the fridge for 20 minutes before using.

Preheat the oven to 180C/gas 4.

Line 6 x 10cm diameter tart tins with the dough and bake for 8 minutes until a light golden colour.

To make the filling: warm the golden syrup so it becomes easier to stir and mix in the lemon zest and juice, breadcrumbs, egg and vanilla extract.

Pour into the baked pastry cases and return to the oven. Bake for 8-10 minutes until the filling is light golden. Remove from the oven and leave to cool.

To make the orange salad: segment the oranges over a bowl to catch the juices. Place the orange juices, lime juice and sugar into a small pan and bring to the boil to form a light syrup. Leave to cool.

Pour the cooled syrup over the orange segments and add the pecans.

To serve: either reheat the tart briefly or serve at room temperature with the orange salad, chocolate decoration, ice cream and a dusting of icing sugar.