Treacle tart

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Treacle tart is one of those classic comforting luxuries, although it can become a bit of a heavy stodge if you don't handle it with a bit of care. You can make this example the day before and leave it out at room temperature until required.

For the sweet pastry

2 medium egg yolks
225g unsalted butter, softened
1tbsp caster sugar
275g plain flour, plus a little extra for dusting

For the filling

225g golden syrup
50g dark treacle
220ml double cream
75g fresh white breadcrumbs
2 eggs, beaten
1tbsp lemon juice
Extra thick or clotted cream, to serve

Make the pastry a few hours ahead: beat the egg yolks and butter together in a bowl, then beat in the sugar. Stir in the flour and knead together until well mixed. Wrap the pastry in cling film and leave in the fridge for an hour before use.

On a floured table, roll out the pastry to about 5mm thick. Use it to line a 20-22cm flan or tart tin, about 3-4cm deep, just overlapping the edge, and leave to rest in the fridge for 1 hour. The pastry might seem a bit delicate, but don't worry if it breaks up a bit when you're lining the tart tin; it's quite forgiving and patches up easily.

Pre-heat the oven to 160C/gas 3. Meanwhile, make the filling by mixing the golden syrup, treacle, double cream, breadcrumbs and beaten eggs together, then stir in the lemon juice. Fill the flan ring with the mixture and bake for 40-50 minutes, then leave to cool. Serve warm with some good extra-thick or clotted cream.