Ainsley Harriott served up a delicious stem ginger and coconut treacle tart with clotted cream on Ainsley’s Fantastic Flavours.

The ingredients for the Pastry are: 225g plain flour, plus extra for dusting, ¼ tsp salt, 110g chilled butter, diced and 1-2 tbsp cold water.

For the Filling: 175g white breadcrumbs, made from day-old bread, 100g freshly grated coconut or unsweetened desiccated coconut, 3 pieces of stem ginger from a jar, finely chopped, finely grated zest of 1 lemon, 700 g golden syrup, 3 tbsp stem ginger syrup from a jar, 1 ½ tbsp lemon juice and ½ tsp ground ginger.

To Serve: toasted coconut flakes, to garnish (optional) and clotted cream, to serve.

See more recipes by Ainsley in his book titled: Ainsley’s Good Mood Food: 100 easy, comforting meals (including all the recipes from the major ITV series) available from Amazon now.