Method:

• Begin by preheating the oven to 200 degrees (gas mark 6)
• Grease a 25 x 25cm flan tin with a little sunflower oil and set to one side
• Using a rolling pin, roll out the shortcrust pastry to create a square slightly larger than the flan tin
• Line the flan tin with the pastry
• Using a fork, prick the base of the pastry in several places. Remove any excess pastry
• Lay a sheet of baking paper on top of the pastry and weigh it down with ceramic baking beans or rice
• Put the flan tin in the pre-heated oven and bake for 25-30 minutes, or until crispy
• Remove the flan tin from the oven and set to one side. While the pastry cools, prepare the breadcrumb mixture
• Add the breadcrumbs to a large bowl and set to one side
• Add golden syrup and butter to a pan. Simmer on a medium heat until the butter has melted
• Add the golden syrup and butter to the breadcrumbs then stir to combine
• Spread the breadcrumb mixture evenly across the base of the pastry
• Put the treacle tart in the oven for 10-15 minutes, or until the filling has just set
• Remove the treacle tart from the oven. Allow to cool before slicing and serving

This recipe serves 8.