Treacle, as we know it in Britain today, is the sugar syrup first produced as a by-product from sugar refining and production in the nineteenth century. It soon replaced honey as a cooking ingredient, being sweeter, more convenient, easier to get hold of and cheaper to buy. Nevertheless, the treacle tart is based on the very earliest tart-making traditions of using honey and stale breadcrumbs. The recipe of this treacle tart is described by Theodora Fitzgibbon as originating in a hotel in Bray-on-Thames in Berkshire. Other variations make great use of lemon zest and lemon juice. The recipe given here combines the best and simplest of school tarts with just a touch of luxury and sophistication to make it irresistible.