Deep Treacle Tart - cooking recipe

Ingredients

FOR THE PASTRY
6 ounces plain flour
1 1/2 ounces lard
1 1/2 ounces butter
2 tablespoons cold water
FOR THE FILLING
12 ounces golden syrup
7 ounces fresh brown breadcrumbs (may need a little more)
2 grated lemons, juice and zest of

Preparation

First make the pastry.
Measure the flour into a bowl.
Rub fats with fingertips until it looks like breadcrumbs.
Add enough water to mix to a firm dough.
Wrap in cling film and chill for aobut 30 minutes.
Or make it in the processor, like I do now.
Pre-heat oven to 200\u00b0C.
Roll out the pastry thinly and line a 6\" diameter 2\" deep loose bottomed flan tin.
Heat the syrup in a large pan, stir in the breadcrumbs, lemon rind and juice.
If the mixture looks runny add a few more breadcrumbs.
Pour the syrup mixture intothe pastry case and level the surface.
Bake in the oven for 10 minutes then reduce the oven temperature to 180c and bake for a further 25-30 minutes until pastry is golden and the filling is set.
Leave to cool in the tin.