Rub the cold butter into the flour and sugar with your fingertips until it looks like fine breadcrumbs. Add the egg yolk and just enough cold water to bring it together into a smooth dough. Don’t overwork it, or it’ll get tough.

Wrap the dough in plastic wrap and pop it in the fridge for at least 30 minutes. I know waiting is hard, but this step is honestly what gives you that perfect flaky crust.

Heat your oven to 190°C (375°F). Lightly grease your tart tin. I give mine a little butter rub, even if it’s a non-stick old habit, but it never fails me.

Roll your chilled dough out on a floured surface until it’s about the thickness of a pound coin. Carefully lift it into the tart tin and press gently into the edges without stretching.

Line the pastry with parchment and fill with baking beans. Bake for 15 minutes, then remove the beans and parchment and bake another 5 minutes until just lightly golden. Let it cool slightly before filling.

Gently heat the golden syrup in a saucepan over low heat; you just want it loose and pourable, not boiling. I add the lemon zest and juice right in here and stir everything together.

Remove the pan from the heat and stir the breadcrumbs right into the warm syrup. It should look thick and spreadable. If it feels too stiff, a splash of double cream loosens it up beautifully.

Pour the filling into your pre-baked tart shell and smooth it out evenly. Bake at 190°C for about 20–25 minutes until the top is deep golden and just set with a tiny wobble in the centre.

Let the Hairy Bikers Treacle Tart Recipe sit on a wire rack for at least 20 minutes before you cut into it. The filling firms up as it cools and holds together so much better. Trust me, I’ve eaten it too early, and it just slides everywhere!