Old Fashioned English Treacle Tart

Treacle Tart is a traditional English dessert that dates from the early 19th century. Because of it's rich, sweet filling it's not usually made with a very deep fill, although, modern Chefs tend to make it with a very deep gooey filling, which I feel is a bit too much. I'm one of the old school bakers who believes old traditional recipes are best left as they have been for all those years.
INGREDIENTS
For the pastry: (Use about half of the pastry and freeze the rest)
200g Self-raising lour
50g Butter/Margarine
50g Lard
Pinch of Salt
About Two Tablespoons Cold Water
For the filling:
100g Golden Syrup
25g Fresh Soft Breadcrumbs
Grated zest and Juice of 1/2 Large Lemon
You will need an 18cm flan tin.
Link to my Golden Syrup Video: English Golden Syrup

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