Makes 1 x 10 inch/25cm deep tart tin

For the Pastry:

300g flour
175g butter (frozen)
25g icing sugar
1 egg

For the Filling:

200g granary breadcrumb (white bread if preferred)
75g mixed nuts (pistachios, walnuts, almonds, hazelnuts)
200g black treacle
1 orange
2 eggs
100ml double cream

  • Sift the flour and the icing sugar together in a bowl.
  • Grate the frozen butter into the bowl, and rub into the flour as quickly and as gently as possible.
  • Add the beaten egg, and a little cold water to bind the pastry together.
  • Gently knead the pastry to form a smooth dough.
  • Roll out onto a lightly floured surface to fit the tartlet case. 
  • Using the rolling pin lift the pastry on top of the case, and push the pastry into the edges of the case.
  • Cut the edges of the pastry flush to the top of the tart tin.
  • Place the breadcrumbs and treacle into a bowl, add 2 eggs and mix together.
  • Add the nuts and the double cream.
  • Peel and chop a dessertspoon full of orange zest, add to the mixture and squeeze in the orange juice.
  • Pour the mixture into the pastry case.
  • Bake at Gas Mark 5, 200C for 30 minutes. 
  • Allow to cool slightly before removing from the tin.