Preparation

• 1
  Add a pinch of salt to the wholemeal and self raising flours mixed together. Add the soft margarine, cut into small pieces, and rub lightly into the flour. Add cold water a little at a time and mix with a knife until it forms a soft dough.
• 2
  Wrap the dough in cling film and rest in the fridge for about 20 minutes.
• 3
  Meanwhile, break the bread into small pieces and then turn into fine breadcrumbs in a food processor.
• 4
  Finely zest the lemon and then squeeze out the juice.
• 5
  Preheat the oven to 190 degrees, 170 degrees fan oven.
• 6
  Lightly grease a small loose bottomed flan tin; mine measured about 20cm. Roll out the dough fairly thinly on a lightly floured surface, line the tin and then trim off any excess.
• 7
  Gently warm the syrup in a large saucepan and stir in the lemon zest and a tablespoon of juice. Remove from the heat and stir the breadcrumbs, coconut and finally the sultanas into the warmed syrup.
• 8
  Spoon the treacle mixture into the pastry case and spread evenly. Brush the pastry edges lightly with milk then bake in the preheated oven for about 30 minutes.
• 9
  Once cooled, dust lightly with icing sugar.