Treacle Tart

Preheat your oven to 180C. Line your tray with foil and grease the foil with butter.

To make your pastry you can do it by hand, which means rubbing cold cubed butter into the flour until it resembles breadcrumbs, then slowly adding the egg until it binds together (I didnâÂÂt need my entire egg). Or you can blast the flour and butter in a food processor until it resembles breadcrumbs, and then slowly add the egg down the funnel until it comes together.

Now wrap in cling film and leave in the fridge the rest for 30 minutes or so. When the pastry is rested press the pastry (if your pastry has gone really hard in the fridge give it 5-10 minutes to soften a little), using your hands or the back of a spoon, into the base of your tin.

When it is smooth and fills the entire base, egg wash using any leftover egg from before, and then put into the hot oven for 15-20 minutes until it is dry to the touch.

Meanwhile, heat the syrup and butter in a saucepan, let then melt together; do this over a moderate heat. Sprinkle in your breadcrumbs and stir together. It may look a little dry and unappealing at this point.

Remove from the heat and stir in your lemon zest and egg. Pour onto the pastry base. Bake for another 20 minutes. Remove from the oven and let it cool a little. Slice while it is still warm and serve (although you can eat it cold).