Use your leftover hot cross buns and make this tasty treacle tart to share.
Hot Cross Bun Treacle Tart

Recipe Information
Ingredients
1 x 375g pack shortcrust pastry
400g golden syrup
160g Hot Cross Bun breadcrumbs
1 x lemon
1 x 18cm loose bottom flan tin
A little sunflower oil and milk
Method
Preheat the oven to 200°C/400°F/gas mark 6
1. Lightly grease the tin with some oil
2. Unroll the pastry, use to line the tin and trim the excess pastry from the top
3. Keep these trimmings for the lattice
4. Put the syrup into a pan and gently heat through
5. Grate the rind from the lemon and then juice
6. Put the rind, lemon juice and breadcrumbs in with the syrup and mix well
7. Pour this into the pastry lined tin
8. Gather all the trimmings together and roll out, cut into strips about 1cm thick and use these to make a lattice on top of the tart
9. Gently brush the pastry with a little milk
10. Bake in the oven for 30 minutes or until the pastry is golden and the tart set
11. Allow to cool slightly before serving
12. Serve hot or cold