Treacle Tart with Clotted Cream

Whisk the butter and powdered sugar together in a bowl. Mix until it is light and all the butter and powdered sugar have been mixed in. Keep stirring and slowly add the eggs - important: only add the second egg when the first is completely mixed. Add the flour and keep stirring until you can form a small, smooth ball out of the dough. Roll flat into a disc, wrap in cling film and store in the refrigerator.

When the dough has rested enough, it can be rolled. First brush a cake ring with a removable base with butter. Dust the work surface and the rolling pin with flour, unpack the dough and place on the surface. Roll out into a circle that is 1/2 cm thick. Then carefully place the dough in the cake ring and fill it up to the brim. Place the ring in the refrigerator for another 30 minutes.

After cooling, pierce the bottom of the tart 10-15 times evenly with a fork. Cover with baking paper and fill with baking beans. Put back in the fridge until the filling is done.

For the filling, heat the sugar beet syrup, the sugar syrup (golden syrup) and the double cream in a large sauce pan (5 minutes). Remove from the stove, add two eggs and add the orange zest, lemon juice and breadcrumbs. When everything is mixed up, heat the oven to 160 degrees.

To bake, take the tart out of the refrigerator and place in the middle of the oven and bake for 20 minutes. Then take everything out of the oven, carefully remove the baking beans and place in the oven again for 10 minutes. Take out again and add the filling. Again in the oven for 30-40 minutes until the middle of the tart is just cooked through. The top of the tart filling should look dry. Let the tart cool (20 minutes) and then remove it from the cake ring. Cut into pieces of cake and serve.