method
1. Roll out the pastry fairly thinly.
2. Line a pie plate or a pie tin, reserving a third of the pastry.
3. Warm the syrup or treacle in a pan, stir in the breadcrumbs, currants, spices and candied peel.
4. Pour into the pie dish.
5. Cut 6 strips of pastry about 6 mm (1/4 in) wide, twist them and put them across the tart, 3 each way.
6. Bake at 200°C, 400°F, mark 6 for about 25 minutes until the pastry is golden brown.
7. Serve hot or cold with cream.
2. Line a pie plate or a pie tin, reserving a third of the pastry.
3. Warm the syrup or treacle in a pan, stir in the breadcrumbs, currants, spices and candied peel.
4. Pour into the pie dish.
5. Cut 6 strips of pastry about 6 mm (1/4 in) wide, twist them and put them across the tart, 3 each way.
6. Bake at 200°C, 400°F, mark 6 for about 25 minutes until the pastry is golden brown.
7. Serve hot or cold with cream.
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