• 250g plain flour
  • 125g butter
  • 3/4 tbsp cold water to bind the pastry together

For the filling

  • 1kg golden syrup
  • 4 medium eggs
  • 200g whole meal bread crumbs
  • 175g cooked USA Medium Grain Rice
  • 2 lemons zest and juice
  • 1/2 tsp ground ginger 


Make the pastry by placing the flour and butter into a mixing bowl, using your finger tips rub the butter and flour together to create a bread crumb type texture.

Pour in a little cold water and with a metal spoon stir together to form a dough. Wrap the pastry up in cling film and chill for 20 minutes, while you make the filing. Warm the golden syrup a little in the microwave, you don’t want it boiling hot, just warm so it’s a little runny.

Whisk in the eggs, lemon juice and ground ginger, then pour in the oats, breadcrumbs and rice. Using a spoon stir the mixture together and leave to stand. Remove the pastry from the fridge and carefully roll out to approximate 1/2cm thick. Line your baking tray with a piece of baking parchment that sits in the base.

Lay the pastry into the baking tray and push into the corners. Place the pastry back into the fridge to allow it to firm up, this will help avoid any shrinking.

Trim off the excess pastry that is laying over the side of the baking tray, all you want is a base of pastry, none up the sides. Remove the pastry from the fridge and prick lots of small holes in the pastry and then place in a pre-heated oven for 15 minutes at 180c.  Stir your treacle tart mixture together before pouring over the part cooked pastry.

Bake the tart for 35-40 minutes at 160c until the centre of the treacle tart is firm to the touch.