Treacle Tart

Makes 1 Tart

200g brioche/brown bread. Grated (frozen)
550g golden syrup
150g butter
2 eggs
50ml double cream
3 lemons – zest
Pinch of salt

1. Heat syrup and butter
2. Whisk egg and cream together, add syrup to cream
3. Fold in crumbs, add lemon and salt
4. Rest over night
5. Blind bake tart case
6. Fill tart case with brioche filling
7. Cook 160 C on half fan for 45-50 minutes

Milk ice cream

800ml of milk
75g of caster sugar
100ml of condensed milk
20g of glucose
1 sheet of gelatine

1. Split the milk into two portions: 50ml and 750ml
2. In a large saucepan, add the sugar to 750ml of the milk and place over a low heat. Don’t allow the milk to catch on the base of the pan by stirring regularly. Reduce the liquid down to 500ml.
3. Mix the reduced milk with the condensed milk and glucose over a low heat until they have dissolved.
4. Soak the gelatine leaves in cold water until soft. Squeeze the gelatine free of the water and add to the warm milk mix.
5. Add the remaining 50ml of milk to the mix.
6. Churn in an ice cream maker until an ice cream consistency is reached.
7. Freeze until ready to serve.