← Nouns Cooking · British & Irish

Ingredients

• 225 g plain flour, plus extra for dusting
• 1 pinch Salt
• 125 g cold unsalted butter, diced
• 2 tbsp Icing sugar
• 1 egg yolk
• 2 tbsp ice-cold water
• 400 g Golden syrup
• 125 g fine fresh white breadcrumbs
• 1 Lemon, zested and juiced
• 2 Eggs, beaten

Method

1. Rub the butter into the flour and salt until it looks like breadcrumbs, then stir in the icing sugar. Mix in the yolk and enough cold water to bring it together into a dough. Flatten into a disc, wrap and chill for 30 min.
2. Heat the oven to 200°C (180°C fan, 400°F). Roll the pastry out on a floured surface and line a 23 cm loose-bottomed tart tin, leaving the excess hanging over the edge. Prick the base with a fork.
3. Line with baking paper, fill with baking beans and bake for 15 min. Remove the paper and beans and bake for 5 min more until pale golden and dry. Trim the edge, then lower the oven to 180°C (160°C fan, 350°F).
4. Warm the golden syrup gently in a pan until runny but not hot. Stir in the breadcrumbs, lemon zest and juice, then the beaten eggs.
5. Pour the filling into the pastry case and bake for 30–35 min until set and golden but still with a slight wobble in the middle.
6. Cool in the tin for at least 20 min before slicing. Serve warm or at room temperature with clotted cream, custard or ice cream.

Tips

• Weigh golden syrup straight into the pan on the scales to avoid a sticky mess.
• Use 350 g ready-made shortcrust pastry to save time.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food BBC Food Olive Magazine