The sheer heft of the golden syrup required here is a good indication that this is one seriously sweet. Sometimes you just have to go all out! Be aware that you’ll need to chill the pastry overnight.
Serves 12 1.1kg golden syrup (and another 300g up your sleeve) Juice and grated zest of 2 lemons 2 tsp ground ginger 400g white breadcrumbs
For the pastry 315g soft unsalted butter 225g caster sugar 1 large egg 5 large egg yolks 560g strong white flour
1 First make the pastry. Cream the butter and sugar together until white and fluffy. Lightly beat together the egg and the yolks, then add them to the mixture a little at a time, to prevent curdling. Sift in the flour and mix until just incorporated. The pastry will be very soft, so wrap it in clingfilm and leave in the fridge overnight.
2 Take the pastry out of the fridge and let it soften at room temperature for about 1‑2 hours. Then cut it in half and roll out one piece on a lightly floured surface to about 3mm thick (you won’t need the other piece but it will keep well in the freezer). Use it to line a 30cm loose-bottomed tart tin then chill it for 1-2 hours. Then cover with clingfilm, fill with baking beans and bake in an oven preheated to 180C/350F/gas mark 4 for about 10 minutes, until golden brown around the edges. Remove the clingfilm and beans and return the pastry case to the oven until it is a good golden colour all over. Remove from the oven and leave to cool.
3 For the filling, put the golden syrup, lemon juice and zest and ground ginger in a pan and leave over a medium heat until hot. Stir in the breadcrumbs, remove from the heat and leave for about 10 minutes, until the golden syrup has been absorbed by the crumbs. Then add the extra golden syrup little by little until it starts to bleed out of the breadcrumbs: you might not need to add it all.
4 Pour the filling into the tart case and bake at 180C/350F/gas mark 4 for 30-45 minutes, until golden brown. Serve with extra-thick Jersey
Have fun trying this wonderful exciting dessert.
My friend made it and she said it was AMAZING! Enjoy!