Try this recipe for Harry Potter's favorite dessert. The key ingredient is golden syrup, which you can find at some area grocery stores. Look for the Lyle's or King's brands.

Shortcrust Pastry for Treacle Tart

• 1 cup plain flour
• 1 stick (4 ounces) butter, cubed or in chunks
• 2 to 4 tablespoons very cold water
• Pinch of salt

Put flour and salt in a large bowl.

Add butter, rubbing ingredients together with fingertips until crumblike. Mixture will get greasy if you work slowly.

Sprinkle water over mixture, 1 tablespoon at a time, and bind ingredients together with a knife or your fingertips. Form into a ball.

Wrap dough in plastic wrap and refrigerate for 15 minutes.

Remove dough. Roll out 2/3 of dough, dusting with flour if necessary to keep it from sticking to the rolling pin, and line a 9- or 10-inch pie plate.

Treacle Tart

• 1 cup golden syrup

• 1 cup fresh white bread crumbs (crumbs from Sara Lee Soft & Smooth 100 % Whole Wheat Bread will also work, if you want to cut some of the recipe’s white flour content)

• Juice of 1 lemon

• 1 teaspoon ground ginger

Warm golden syrup over low heat. Mix in other ingredients. Pour into pie shell lined with 2/3 shortcrust pastry dough. The mixture will not fill much of the pie shell, particularly of a 10-inch dish. This is OK.
Preheat oven to 375 F.

Roll out remaining dough and cut into strips. Place on top of filling in a lattice design.

Bake tart for 25 to 30 minutes.

Top treacle tart if you wish with a dollop of whipped cream. The creamy sweetness of a scoop of vanilla ice cream — try Edy’s Slow Churned Rich & Creamy in Vanilla Bean — also provides a nice contrast to the treacle tart’s richness.