Treacle tart

My god this was good. Absolutely had to be served with creme fraiche - so the sour note hit through the treacle - then the combination was heavenly.
This was another recipe from college, and a really really good one. I used excellent sourdough bread for the breadcrumbs, 3 lemons zested, and just a regular sweet paste. It was light, airy, sweet, slightly zingy, and with the creme fraiche - unbelievably good. Matt and I agreed it was in the favourites list.