Nothing says comfort like a classic treacle tart, and at Greendale Teahouse & Rooms, we’ve given this treasured British pud a little extra buzz.

You’ll need 1 x 25 cm (10inch) tart tin to make 12 portions of this tart

Ingredients

For the sweet pastry:

• 125g unsalted butter, softened

• 100g icing sugar, sifted

• 50g beaten egg

• 250g plain flour, sifted

• Pinch fine sea salt

For the treacle filling:

• 465g golden syrup

• 70g dark treacle

• 50ml double cream

• Zest of 1 lemon

• 20g lemon juice

• 250g fresh breadcrumbs

• 100g stale cake or scone (rubbed into fine crumbs)

• 50g ground almonds

• ½ tsp ground ginger

For the vanilla Chantilly cream:

• 250g double cream

• 1 tsp vanilla bean paste or extract or the seeds of 1 vanilla pod

• 15g icing sugar

• 15g soft brown sugar

For the raspberries:

• Punnet of autumn raspberries

• Splash of lemon juice

• 1 tsp icing sugar

Method

1. Pre-heat the oven to 175°C (fan assisted).

2. Make the sweet pastry: Place the softened butter and icing sugar in the bowl of a stand mixer (or use a wooden spoon, a bowl and some elbow grease). Beat the mixture until light and airy, then gradually add in the beaten egg. Remove the bowl from the mixer and carefully fold in the flour along with a pinch of salt. Bring the dough together with your hands to form a smooth ball, flatten into a disc, and wrap in cling film. Refrigerate for at least 1 hour.

3. Prepare the pastry case: Roll out the chilled pastry on a lightly floured surface and line the tart tin. Trim any excess pastry and chill the lined case in the fridge for 10-20 minutes.

4. Blind bake the pastry case: Line the pastry case with scrunched-up baking paper and fill with ceramic baking beans. Bake for 30 minutes, then remove the beans and paper. Bake for another 10 minutes until the pastry is golden and fully cooked.

5. Make the filling: In a large bowl, mix together the syrup and treacle, double cream, lemon zest and juice, breadcrumbs, ground almonds, ground ginger, and cake or scone crumbs (you can replace the latter with breadcrumbs or ground almonds). Stir well until the filling is completely combined.

6. Assemble the tart and bake: Pour the filling into the chilled pastry case, leaving about 30mm from the top for the filling to rise slightly. Reduce the oven temperature to 160°C (fan assisted) and bake the tart for a further 30 minutes or until the filling is just about set.

7. To serve: Allow the tart to cool slightly before removing it from the tin. In a small bowl, mix the double cream with vanilla and sugars, stirring until the soft brown sugar dissolves. Whisk until the cream just holds stiff peaks. Toss the raspberries in lemon juice and icing sugar. Serve the tart slightly warm, dusted with icing sugar, topped with raspberries and a good dollop of Chantilly cream.