Cornish Treacle Tart
|Golden syrup||2 Tablespoon|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 Teaspoon|
Line a greased enamel pie plate with pastry and cut out another round to go on top.
Sprinkle crumbs on pastry; pour syrup over, then more crumbs and a little grated lemon rind.
Moisten pastry edges and put on the top, pressing it down gently.
Nick the edges with the bottom of a fork.
Bake in a moderate oven for about 40 mins.
Be careful that the tart is not too full of the mixture, or it will ooze out.