Shoo fly pie
- 500g ready-to-roll shortcrust pastry
- 150g plain flour (plus extra for rolling out)
- 75g butter, chilled in cubes
- 100g light soft brown sugar
- 75ml black treacle
- 75ml golden syrup
- 1 level tsp bicarbonate of soda
- 1 large egg, beaten
Pre-heat the oven to 190C/170C Fan/Gas 5. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin and use to line a deep 23cm flan tin. Prick the base, then cover with baking paper and weight it down with baking beans. Bake for 10 minutes, then remove the paper and beans and bake for another 5 minutes.
Rub the butter into the flour and stir in the brown sugar. Put the treacle and golden syrup in a bowl. Mix the bicarbonate of soda with 115ml boiling water, then stir it into the treacle and syrup. Mix well.
Add the beaten egg. Put half the crumb mixture in the flan case and spread it out evenly. Pour on the treacle mixture, then sprinkle the rest of the crumbs evenly on top.
Bake for 25 minutes. Serve warm or cold.