Sticky, of course, sweet, indubitably, and set off to perfection by an elegant crisp pastry, this great British pudding is made even more special by a large spoonful of the best clotted cream on the side. Almonds are not usually included in a treacle tart, but they give the mixture a lovely crunch. You use more golden syrup than treacle, the latter being kept to a minimum but still playing an important part in balancing the different flavours.
Preheat the oven to 120°C/250°F/gas ½ and put the pastry shell on a baking sheet.
In a bowl, mix together the golden syrup, treacle, slivered almonds, breadcrumbs, eggs and lemon zest. Spoon into the case and bake for about 1 hour.
Serve warm with clotted cream or offer double cream in a jug at the table.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.