Prep
20 minBake
1 hour 10 minsServes
6-8Difficulty
Hard
About
Make the crust by sifting together the flour, ginger, and bicarbonate of soda. Gently heat the Lyle’s Golden Syrup, butter, and soft brown sugar until fully melted.
Stir the syrup mixture into the dry ingredients, bringing the dough together with your hands. Refrigerate for 30 minutes.
Roll the dough out onto a lightly floured worktop and use it to line a 20cm round loose-based tart tin. Leave a little excess dough over the edges and fill the pastry case with a sheet of greaseproof paper weighed down with baking beans or rice.
Bake the tart case for 15 minutes at 200C/180C (fan)/gas mark 6.
Take the pastry out of the oven and carefully remove the paper and baking beans. Trim the edges if necessary and bake for a further 8-10 minutes.
Reduce the heat to 150C/130C (fan)/gas mark 2.
Make the filling by melting the Lyle’s Golden Syrup, butter, cream, ginger, and pinch of salt. Remove the pan from the heat and leave to cool slightly. Stir in the eggs and fresh breadcrumbs.
Spoon the filling into the pastry case and bake for 45 minutes. Leave to cool completely on a wire rack.
If desired, you can decorate the top with a dusting of icing sugar applied loosely or over a festive stencil. Keep stored in a cool, dry place and enjoy within 4 days.
Ingredients
1
For the crust
Plain flour
Ground ginger
Bicarbonate soda
Tate & Lyle Fairtrade Dark Soft Brown Cane Sugar
Cold butter, unsalted
Lyle’s Golden Syrup
For the filling
Lyle’s Golden Syrup
Lyle’s Black Treacle
Cold butter, unsalted
Double cream
Pinch of salt
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