Traditional British Treacle Tart

Pre-bake a shortcrust pastry shell until set and pale golden.

Gently warm golden syrup in a pan until runny; do not let it boil.

Stir in fresh white breadcrumbs and the zest and juice of a lemon.

The mixture should be thick but moist; adjust more breadcrumbs if it's too runny.

Pour the mixture into the pastry shell; optional: add a pastry lattice on top.

Bake at 180°C for 25-30 minutes until the filling is firm and golden-brown.

Serve warm with clotted cream or custard.