For the pastry
- 250g plain flour
- ½ tsp fine salt
- 140g cold unsalted butter, cubed
Butter is a dairy product made from separating whole milk or cream into fat and…
- 3 tbsp icing sugar
- 2 medium egg yolks
- 2-3 tbsp cold water
For the filling
- 400g golden syrup
Golden syrup is a translucent, golden-amber coloured, sweet syrup…
- 1 ball stem ginger in syrup, finely chopped, plus 50g of the syrup
- 1 lemon, zested
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 medium eggs, lightly beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 100g fine fresh white breadcrumbs
Sieve the flour and salt into a large bowl. Add the butter and rub together with your fingers to a fine breadcrumb-like texture (you can also do this part in a food processor). Stir though the icing sugar, then quickly add the egg yolks and 2 tbsp water, mixing swiftly with a cutlery knife to combine. Form into a ball (add another tbsp water if you need to), wrap and chill for 30 mins. Roll out to the thickness of a pound coin, and line a 22cm fluted tart tin with the pastry, leaving an overhang. Return to the fridge for 30 mins.
Heat the oven to 200C/180C fan/gas 6. Put a baking sheet into the oven to heat up. Line the pastry case with baking parchment and baking beans, then put in the oven on the baking sheet, and bake for 15 mins. Remove the parchment and bake for a further 10 mins or until the pastry is golden brown. Leave the pastry to cool before trimming off the overhanging edges with a small serrated knife.
Lower the oven temperature to 160C/140C fan/gas 4. Combine the golden syrup, ginger, ginger syrup, lemon, eggs and breadcrumbs in a bowl, briefly whisking everything together until combined. Carefully pour the filling into the pastry case put in the lower part of the oven to bake for 35-40 mins or until the filling is just set. Remove from the oven and leave to cool down for 20 mins before serving with ice cream or thick clotted cream.