Step 1

To make the pastry weigh the flour, butter and fat into a large bowl, using a pastry cutter work the fat into the flour to make breadcrumbs

Step 2

add your flaxseed egg: 1tbsp flaxseed, 1tsp psyllium husk powder (optional) and 3tbsp water.

Step 3

Give the mix a stir and turn out onto the kitchen worksurface and bring the pastry together. Roll into a ball and pop into a Tupperware container and pop in the fridge whilst you set to work on the treacle tart filling.

Step 4

Add the golden syrup and sugar to a large saucepan and heat gently until the sugar has dissolved.

Step 5

Remove from the heat and add all the remaining filling ingredients and stir until all the breadcrumbs have been fully coated in the syrup mixture. Set aside and allow to cool to room temperature.

Step 6

Now get your pastry out of the fridge and work it for a minute or two to prevent cracks. Roll into a large enough round to line a 8 inch loose based flan tin. Prick the bottom of the pastry shell with a fork to encourage an even bake

Step 7

Pop the tin into the fridge while you set to work making pastry shapes of your choice to decorate - you should have a decent amount of pastry to do this.

Step 8

Now the tart filling will have cooled enough to tip into the pastry shell. remove tin from fridge.

Step 9

Tip the treacle tart mixture into the pastry case  and smooth to the edges with the back of a spoon, add your decorations if using them and pop into a preheated oven at 200°C | 180°C fan | 395°F | Gas 6 for 25-30 minutes or until a delicate golden brown.

Step 10

Serve immediately with custard or cream or cool to enjoy later.