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Serves 8.
- 150g (5oz) fresh wholemeal breadcrumbs
- 225g (8oz) Lyle's Golden Syrup
- 100g (4oz) butter
- 225g (8oz) plain flour
- 1 egg, separated
- 25ml (5 tsp) water
- Tate & Lyle Granulated Sugar for dusting
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Instructions Lightly grease a 20cm (8 inch) loose-bottomed flan tin and preheat the oven to 180 degrees F, 350 degrees F, gas mark 4.
Mix the breadcrumbs with Lyle's Golden Syrup. In another bowl rub the butter into the flour until the mixture resembles fine breadcrumbs. Beat the egg yolk with the water and stir into the flour mixture to give a firm dough. Roll out 2/3 of the dough and use to line the flan tin. Fill the flan with the syrup mixture spreading it evenly.
Add the pastry trimmings to the remaining1/4 of the dough and roll this out to a narrow strip, cut into thin strips and arrange them in a lattice pattern on top of the flan. Bake in the oven for 20 minutes. Carefully brush the lattice strips with lightly beaten egg white, and sprinkle with sugar. Return the flan to the oven for a further 15-20 minutes until golden brown. Serve warm with cream. |
