For the pastry:

8oz (225g) plain flour, plus extra for dusting

4oz (110g) butter, chilled, diced
1 medium free-range egg, lightly beaten

For the filling:

1lb (450g) golden syrup
3oz (85g) fresh breadcrumbs
generous pinch ground ginger
1 lemon, zest, finely grated and 2 tbsp of the juice


1.      In a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs.

2.    Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough.

3.    Use the dough to line a 23cm/9in loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes.

4.    Preheat the oven to 190C/375F degrees.

5.     Line the pastry with parchment paper and weigh down. Bake the pastry for 10-15 minutes, remove the paper and return the pastry case to the oven for a few minutes more, until light golden-brown.

6.    For the filling, mix together the filling ingredients in a bowl and pour into the pastry case. Return to the oven and bake for about 20-25 minutes. Serve hot or cold with clotted cream or double cream.

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