Hot Cross Bun Treacle Tart

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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

Preheat the oven to 200°C/400°F/gas mark 6

Lightly grease the tin with some oil

Unroll the pastry, use to line the tin and trim the excess pastry from the top

Keep these trimmings for the lattice

Put the syrup into a pan and gently heat through

Grate the rind from the lemon and then juice

Put the rind, lemon juice and breadcrumbs in with the syrup and mix well

Pour this into the pastry lined tin

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

Gently brush the pastry with a little milk

Bake in the oven for 30 minutes or until the pastry is golden and the tart set

Allow to cool slightly before serving

Serve hot or cold