• 200 g day-old white bread
  • 200 g plain flour, plus extra for dusting
  • 1 tbsp icing sugar
  • 125 g unsalted butter, chilled and diced
  • 1 medium free-range egg yolk, beaten with half a tablespoon cold water
  • 600 g golden syrup
  • 1 medium free-range egg
  • 1 lemon, juiced and zested
  • 0.5 tsp ground ginger
  • 3 tbsp double cream


  1. 1

    Preheat the oven to 190°C, fan 170°C, gas 5. Using a food processor, whizz the bread into breadcrumbs, then remove and set aside. 

  2. 2

    Whizz the flour, icing sugar and butter in the food processor until the mixture resembles breadcrumbs. Transfer to a large bowl, add the egg yolk mixture and stir with a palette knife. 

  3. 3

    Bring the mixture together with your hands to form a dough, adding an extra teaspoon of cold water if it looks a little dry. Roll into a ball, wrap in clingfilm and leave to rest in the fridge for 30 minutes. 

  4. 4

    On a lightly floured surface, roll out the chilled pastry to the thickness of a £1 coin. Carefully line a 24cm fluted, loose-bottomed tart tin with the pastry. Prick the base all over with a fork and place in the freezer for 10 minutes to firm up. Place a baking tray in the oven to warm.

  5. 5

    To make the filling, pour the golden syrup into a pan and warm over a medium heat for 3 minutes. Remove from the heat and mix in the egg, breadcrumbs, lemon juice and zest, ginger and double cream.

  6. 6

    Pour into the pastry case and place the tart tin on the preheated baking tray. Bake in the oven for 40 minutes, until golden brown and fully set.


    Cook’s tip: use your rolling pin to lift the pastry from your work surface and transfer to the tin.

Nutritional Details

Each serving provides
  • Energy 1884kj 450kcal 23%
  • Fat 16.8g 24%
  • Saturates 9.5g 48%
  • Sugars 48.1g 53%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 1415kj/338kcal

Each serving provides

68.9g carbohydrate 1.6g fibre 4.9g protein

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