Treacle and nut tart

Preheat the oven to 180C/gas 4 2. Roll out the pastry and use to line a 25cm shallow, fluted loose-bottomed flan tin. Neaten up the edges and prick the base with a fork.

Pour the syrup into a saucepan and gently warm through. Remove from the heat and stir in the breadcrumbs, nuts and orange and lemon zest. Add the beaten eggs and mix well to combine.

Pour the filling into the pastry case and bake for about 45-50 minutes, until coloured. Cool slightly.

Half whip the double cream and add the liqueur. Whip a little more until it just holds its shape. Serve with the warm tart.