9 oz pie crust pastry (enough for two single standard pie crusts)
approx 11 tablespoons black treacle (can use golden syrup if desired)
1 heaping teaspoon ground ginger, optional
4 dry oz (approx 2 cups) unseasoned breadcrumbs
Grease each cup of a miniature muffin baking pan first.
Line each cup of the miniature muffin baking pan with the pastry, rolled as thinly as possible.
Warm the treacle in a saucepan.
Add the ginger to the treacle and stir in the breadcrumbs.
Spoon the breadcrumb mixture into each pastry cup only about 2/3rds full.
Bake for 15-20 minutes at 350 °F, watching closely so the crust edges do not burn.
Serve at room temperature.