Treacle Tart I

Treacle Tart I is a traditional British dessert. Serve it hot or cold with lots of whipped cream.

6 tablespoons dark treacle or molasses 4 tablespoons golden syrup. grated rind and juice of

1 large lemon

4 oz. fresh white breadcrumbs 1 x 9-inch Flan Case made with rich shortcrust pastry, with dough trimmings reserved Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).

Place the treacle or molasses, syrup and lemon rind and juice in a medium-sized saucepan. Set the pan over moderate heat and cook, stirring frequently, for 2 minutes or until the mixture has thinned slightly. Remove the pan from the heat.

Sprinkle the breadcrumbs over the base of the flan case and pour over the treacle mixture.

On a lightly floured board, roll out the dough trimmings. Using a sharp knife, cut the dough into strips approximately 9- inches by J-inch. Moisten the ends of the strips with a little water and lay them across the filling to form a lattice pattern. Trim the edges which overlap, and gently press the ends on to the flan case in the tin.

Place the tin in the centre of the oven and bake for 25 to 30 minutes or until the pastry is crisp and golden brown.

Remove the tin from the oven and let the tart cool slightly. Transfer the tart to a warmed serving dish and serve at once, if you are eating it hot.

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