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Classic treacle tart
Ingredients
- 175g day-old white breadcrumbs, from a good quality loaf (see Debbie’s tip)
- 725g golden syrup
- Finely grated zest of 1 unwaxed lemon, plus 1½ tbsp lemon juice
- 2 medium free-range eggs, lightly beaten
- 3 tbsp double cream
- Extra-thick double cream or vanilla ice cream to serve
- For the pastry case:
- 225g plain flour, plus extra to dust
- ½ tsp salt
- 65g chilled unsalted butter, cut into pieces
- 65g chilled lard, cut into pieces
- 1½-2 tbsp cold water
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