This soft sweet and sticky tart is a firm favourite in our house. It's very simple to make and can be served with pouring cream, whipped cream, ice-cream or custard. Traditionally it is filled with stale breadcrumbs and syrup but the addition of an egg and some cream in this recipe makes it soft and light. I also find it better to use fresh breadcrumbs.
For the pastry
100g plain flour
25g white cooking fat
25g icing sugar
Rub the fats into the flour until the mixture resembles breadcrumbs. Stir in the icing sugar and add enough cold water to make a firm dough (around 2 tbsp). Chill the pastry in the fridge for 30 minutes.
Preheat the oven to 190C
Line a greased 20cm flat tin with the pastry and prick the base with a fork and bake in the oven for 5 minutes.
For the filling
4 tbsp wholemeal breadcrumbs
4 tbsp golden syrup
1 large egg
50ml double cream
2 tbsp fresh lemon juice
Whisk the cream and egg together with a fork. Stir in the syrup, the breadcrumbs and the lemon juice.
Pour the mixture into the pastry case and return the tin to the oven. Bake for 15 minutes then turn the oven temperature down to 140C and bake for a further 20-25 minutes or until the tart is golden brown and bubbling. Allow to cool before turning out of the tin.
Serve with a dollop of whipped cream.