225g plain flour
150g unsalted butter
15g caster sugar
1 medium egg yolk
Filling
700g golden syrup
175g fresh white or wholemeal bread crumbs
Zest and juice of 2 lemons
2 medium eggs
1 large ball stem ginger finely chopped (optional)
1-2 tbl sp stem ginger syrup (optional)
For a 25.5cm loose bottomed flan tin.
Make the pastry. Cut the cold butter into cubes and then rub it into the flour using the tips of your fingers. The mixture will look like bread crumbs. This always takes slightly longer than I think it will. Stir in the sugar.
Warm the golden syrup over a low heat until the consistency thins. Zest and juice the lemons. Remove the syrup from the heat and stir in the zest, juice and breadcrumbs. Pour the egg in gradually while stirring, do not let the egg sit in the mixture as it will cook in the hot syrup.
Pour the filling into the pastry case and bake for 45 – 50 mins until the filling is set. If it is still runny or very wobbly in the middle, it isn't quite done.