Sweet and syrupy but irresistibly moreish, treacle tarts are a quintessentially British dessert. Here's how you can whip up a batch of your own - perfect garden party fare!

Recipe courtesy of Lyle's Golden Syrup.

Ingredients

For the pastry

  • 200g Plain flour sieved
  • 80g Unsalted butter diced
  • 4tbsp Water

For the filling

  • Lyle's Golden Syrup
  • 160g Fresh white bread
  • 1 Lemon
  • 6 Fresh raspberries to garnish
  • 50g Tate & Lyle Pure Cane Icing Sugar for dusting

Method

Make the pastry

  • STEP 1

    Add your flour and butter to a food processor and blitz until it forms breadcrumbs, remove from the food processor and add 4 tbsp cold water to make a dough.

  • STEP 2

    Combine your mix into six equal balls of pastry and roll out on a floured surface until they form a thin and even circle, big enough for your tins (10cm shallow pastry tins work best).

  • STEP 3

    Gently layer your pastry into the tins and press into the corners (using a small ball of dough helps to avoid tears in the pastry), prick the surfaces all over with a fork.

  • STEP 4

    Chill your tins in the fridge whilst your oven preheats to 200°C/180°C Fan/Gas 6.

Make the filling

  • STEP 1

    On a low to medium heat add your Lyle’s golden Syrup to a pan until it's runny.

  • STEP 2

    Add your breadcrumbs, lemon juice and zest to the pan and combine the mix.

  • STEP 3

    Take your pastry tins from the fridge and add the mix to each tin, popping in the oven for 15-20 minutes, before reducing the heat to 180°C/160°C Fan/Gas 4 to finish (around 10 minutes, be careful to watch so the tops don’t catch too quickly - remove from the oven once light golden brown).

  • STEP 4

    Garnish with a fresh raspberry and dusting of icing sugar - then enjoy!