Golden syrup and treacle are made from refined sugar with varying amounts of molasses added to intensify the flavour. Blackstrap molasses, which I use occasionally for dark gingerbread is basically unrefined sugar. The flavour is powerful and oddly bitter, you’d not want to make treacle tart with it.
Years ago a friend of mine, who is an entirely lovely person, but not particularly interested in food, invited me around for dinner. She made treacle tart for dessert, but assumed that breadcrumbs meant the sort of commercial, dry crumbs you buy for coating food to fry. The result was ... not good. So don’t do that.
Golden syrup dumplings are basically scone dough poached in a golden syrup and water combo. Was a staple dessert when I was a child and still delicious, if stodgy.
One of my favourite things to do with gingerbread is give it a quick warm up in the microwave and serve with caramel sauce. You can make a really easy caramel sauce in the microwave with brown sugar, butter and cream. I suppose it’s butterscotch sauce really, but delicious. It keeps well in the fridge for a few days so you can keep eating in spoonfuls when you need cheering up.
Chocolate self-saucing pudding is lovely. You can make a lemon version which is generally called lemon delicious in recipes. And it is.
And lastly to apple crumble. I have lost my copy, but in Elizabeth David’s “Spices, Salt and Aromatics in the English Kitchen”, there is a recipe for apple Grasmere, which is a kind of shortbread crumble flavoured with ginger. It is entirely excellent if you can find the recipe.