Treacle tart

Place the flour, sugar, lemon rind and butter in the food processor and give it a quick blitz, until it resembles bread crumbs.

Then using the pulse button, add the egg yolk and milk to bind the dough together. You might prefer to do this by hand, so you don’t add too much liquid.

Press the pastry in to a flat disc shape and wrap in cling film and chill in the fridge for a least an hour.

Roll the pastry out thinly on a lightly floured surface, and line the flan tin. The best way to do this is to place the flan tin base under the pastry and lift it into the tin, then press the pastry in to the sides. Roll the rolling pin over the top to trim the sides.

Line the flan tin with baking parchment and baking beans and cook the case in a preheated oven, 200C/Gas 6, until lightly golden. Remove the parchment and beans after about 10 minutes so the base cooks through.

In a large jug whisk the eggs, lemon juice and zest together then add the cream and golden syrup until the mixture is completely combined.

Add the bread crumbs and the grated apple to the jug then pour directly into the cooked pastry base. Continue cooking for 25 minutes at 180C/Gas 5 until the filling is golden brown and set. If the top starts to brown too quickly turn down the temperature and cover with baking parchment.

Serve warm with whipped fresh cream.