Recipe
450g golden syrup
75g white breadcrumbs
1/4 tsp ground ginger
2 tsp lemon juice
Finely grated rind of 1 lemon
225g plain white flour
100g butter
1 egg(s)

Recipe Method
1 Make the pastry using the egg, flour and butter Line a tart tin with two thirds of the pastry and prick the base using a fork
2 Preheat the oven to 190ºC and transfer the tin and remaining pastry(covered in grease proof paper) to the fridge for about 30 minutes
3 Add the golden syrup, breadcrumbs, ginger, lemon rind and juice to a mixing bowl and mix together
4 Then allow the mixture to thicken before adding it to the tart tin
5 Roll out the remaining pastry and cut into 1cm wide strips Arrange these strips over the tart to form a lattice Brush the ends of the strips with a little milk and attach to the pastry rim
6 Brush the remaining strips with milk and transfer to the oven and bake for 30 minutes Serve hot or cold with cream