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This comes from The Joy of Vegan Cookery by Amanda Grant. Easy to make but very tasty.

Treacle Tart

6.5 oz (175g) shortcrust pastry
8 oz (225g) golden syrup
finely grated zest and juice of 1 lemon
2.5 oz (75g) fresh white breadcrumbs

1. Roll the pastry out on a lightly floured surface to a thickness of about 5mm (.25inch). Line a 20cm(8in) flan tin with the pastry and prick the base all over with a fork. Chill for 30 minutes.

2. Preheat the oven to 190C/375F/Gas Mark 5. Warm the syrup gently in a saucepan, then add the lemon zest and juice gradually and to your taste. Scatter the breadcrumbs over the pastry base and slowly pour on the syrup. Bake in the oven for 25 minutes until the filling is just set.

3. You can replace 1 oz of the golden syrup with treacle.