Treacle tart

Method

Make the pastry by rubbing the cold butter into the flour and salt until it resembles breadcrumbs, then mix in the egg yolk with just enough cold water to bring it together. Wrap in cling film and chill for at least 30 minutes. Roll out the pastry and line a 9-inch tart tin, trimming the edges and pricking the base. Warm the golden syrup gently in a saucepan, then stir in the breadcrumbs, lemon zest, lemon juice, and ground ginger until combined. Pour the filling into the pastry case and bake at 190°C for 35-40 minutes until the pastry is golden and the filling is set with a slight wobble in the centre. Allow to cool in the tin for 10 minutes before turning out. Serve warm or at room temperature with custard or clotted cream.