Recipe

Serves:  6 people | Prep time:  20 minutes | Cooking time:  30 minutes

British | Vegetarian | Dessert

Ingredients

• 1 x 375g pack shortcrust pastry
• 400g golden syrup
• 160g Hot Cross Bun breadcrumbs  
• 1 x lemon  
• 1 x 18cm loose bottom flan tin  
• A little sunflower oil and milk  

Method

1. Preheat the oven to 200°C/400°F/gas mark 6
2. Lightly grease the tin with some oil
3. Unroll the pastry, use to line the tin and trim the excess pastry from the top
4. Keep these trimmings for the lattice  
5. Put the syrup into a pan and gently heat through
6. Grate the rind from the lemon and then juice  
7. Put the rind, lemon juice and breadcrumbs in with the syrup and mix well
8. Pour this into the pastry lined tin
9. Gather all the trimmings together and roll out, cut into strips about 1cm thick and use these to make a lattice on top of the tart
10. Gently brush the pastry with a little milk
11. Bake in the oven for 30 minutes or until the pastry is golden and the tart set  
12. Allow to cool slightly before serving  
13. Serve hot or cold