Ginger Treacle Tart with Stem Ginger Clotted Cream Ice Cream

For the tart

500grams shortcrust pastry
11oz golden syrup
1oz syrup from preserved stem ginger
1oz butter
zest and juice of 1 large lemon
4oz fine breadcrumbs
milk for glazing the pastry

Line a 10 inch flan dish with the pastry and chill in the fridge until required. Melt the golden and ginger syrups with the butter over a gentle heat until the butter has dissolved. Remove from the heat and stir in the lemon zest, lemon juice and breadcrumbs, ensuring that all the crumbs are coated in the syrup mixture. Pour into the pastry case and, if you wish, use any excess pastry to make leaves to decorate the top of the tart. Brush the pastry edges and any pastry decoration with milk. Bake at Gas Mark 5/180oC/Aga roasting oven below a cold shelf for 30/35 minutes until the syrup mixture has set and the pastry is golden brown. Serve warm with stem ginger ice cream.

For the Ice Cream

2 large eggs
227gram tub of clotted cream
150 grams caster sugar
250ml full fat milk
250ml double cream
4 stem gingers preserved syrup chopped finely

Whisk the eggs for 2 minutes until light and frothy. Whisk in the sugar a tablespoon at a time until completely blended. Pour in the cream, clotted cream and milk and whisk to blend. Pour into an ice cream machine and churn until almost set. Fold in the stem ginger and churn until set. Store in the freezer for up to one month.