First make the pastry as per my instructions in my gluten free shortcrust pastry guide. Chill the pastry for an hour and then it's time to roll it out construct the treacle tart.

Preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Remove the pastry from the fridge and place it between two sheets of clingfilm. Roll to around 4mm thick and then use the rolling pin to carry the pastry over a round, 21cm (8.5-inch) diameter loose bottom tin.

Gently press the pastry into the bottom and sides of the tin. Use your fingers to press the sides of the pie into the ridges of the dish. Break off a small piece of the overhanging dough and roll into a ball - use this to press the pastry in further (it will stop your finger nails going through the pastry!).

Gently push the overhanging pastry back over the pie dish so you have a couple of mm which are slightly thicker at the top of the pie crust. This will help to minimise any shrinking. Roll the rolling pin over the top of the dish and then remove any excess pastry and prick the bottom all over with a fork.

Place a piece of baking paper over the top of the pastry and fill with baking beans (or dried rice/lentils). Bake for 10 minutes, then carefully remove the baking paper and beans, then bake for another 5-10 minutes until golden.

While the pastry is baking, make the filling. Blitz the bread in a food processor until it forms crumbs, and then add to a large mixing bowl. Add the Golden Syrup and lemon zest and juice, then mix well until combined.

Once baked, remove the pastry from the oven. Pour in the filling and spread it out evenly, then place back in the oven for 20-25 minutes until golden and firm in the centre.

Remove from the oven and leave to cool slightly. Enjoy warm with ice-cream or leave to cool and store in an airtight container.