- Short crust pastry
- 3 tablespoons of golden syrup
- Lemon juice or ginger
- A little lemon zest
- 100g breadcrumbs
This was just delicious! Plenty of custard and I’m sure Mr Greg Wallace would devour this dessert. Had to go in for seconds….Thanks to Mrs Beeton- I adapted the recipe and doubled the quantity of breadcrumbs as well as adding some lemon zest too.
Mrs Beeton tells us to warm the golden syrup – ever so slightly, add the ginger or lemon juice and then stir in the breadcrumbs.
Now line a 22.5cm/9 in ovenproof pie dish with short crust pastry, trim and then spread the syrup mixture into the dish. She suggests decorating the top with cross strips of pastry. (See the picture for my attempt) bake in the oven for 30 mins gas mark6/ 200C / 400F.
Serve with custard, cream or ice cream.