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Treacle Tart #3

ingredients

150 g (6 oz) shortcrust pastry
75 g (3 oz) breadcrumbs
1/2 teaspoon cinnamon or ginger
200 g (8 oz) treacle or golden syrup
50 g (2 oz) currants
50 g (2 oz) candied peel

method

1. Roll out the pastry fairly thinly.

2. Line a pie plate or a pie tin, reserving a third of the pastry.

3. Warm the syrup or treacle in a pan, stir in the breadcrumbs, currants, spices and candied peel.

4. Pour into the pie dish.

5. Cut 6 strips of pastry about 6 mm (1/4 in) wide, twist them and put them across the tart, 3 each way.

6. Bake at 200°C, 400°F, mark 6 for about 25 minutes until the pastry is golden brown.

7. Serve hot or cold with cream.

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