Ingredient:
375 g (12 oz) golden syrup
About 200 g (7 oz) fresh white or brown breadcrumbs
Grated zest and juice of 1 large lemon

Pastry:
175 g (6 oz) plain flour
90 g (3 oz) chilled butter, cut into cubes
About 2 tbsp cold water
25 cm (10 in) loose-bottomed fluted flan tin

Method:
Make the pastry: put the flour into a large bowl, add the butter, and rub in with the fingertips until the mixture resembles fine breadcrumbs. Mix is enough water to make a soft, pliable dough.

Roll out the dough on a lightly floured surface and use to line the flan tin.

Gently heat the golden syrup in a saucepan until melted, and stir in the breadcrumbs and lemon zest and juice. Pour into the pastry shell.

Bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 10 minutes; reduce the oven temperature to 180℃ (160℃ fan, Gas 4) and bake for a further 30 minutes or until the pastry is golden and the filling firm.

Leave to cool in the tin for a few minutes. Serve warm, cut into slices with a spoonful of cream and a little grated lemon zest.