Lemony treacle tart

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. Roll out the pastry on a lightly floured surface and use to line a deep, loose-bottomed 24cm fluted tart tin. Discard the trimmings. Prick the base all over with a fork, then chill for 30 minutes. Line with baking paper, fill with baking beans or rice and blind-bake for 10 minutes until just set.
2. Meanwhile, warm the golden syrup in a pan until runny but not too hot. Stir in the breadcrumbs, lemon zest, oats and eggs. Pour into the case and bake for 30-40 minutes until the top is golden and the filling is just set. Don’t worry if it’s a little soft. Allow to cool completely, then lift out of the tin. Wrap in baking paper and cling film, then freeze.
3. Thaw completely. Preheat the oven to 200°C/fan180°C/gas 6. Put on a baking sheet and bake for 15-20 minutes until just warmed through – don’t let it get too hot or the filling may become too runny. Slice and serve with scoops of vanilla ice cream. You can serve any leftovers at room temperature with a cup of tea.