Ingredient 1 Butter – 70g
Ingredient 2 Plain Flour – 150g
Ingredient 3 Golden syrup – 675g
Ingredient 4 Fine white breadcrumbs – 270g
Ingredient 5 Clotted cream – dollop
Step 1 To make the pastry rub the butter and plain flour with your fingertips until it resembles rough breadcrumbs then add 2 tablespoons of cold water to form a soft ball of dough. Rest in the fridge for 15 minutes.
Step 2 Line the pastry in a deep-sided (4cm) 20cm tart tin with a removable base and chill for 20 minutes. [Pre-heat the oven at 200°C/gas mark 6]
Step 3 Warm the golden syrup in a saucepan, stir in all of the fine white breadcrumbs and then pour into the uncooked pastry shell.
Step 4 Slide the tart into the oven and bake for 15 minutes and then turn the heat down to 180°C/gas mark 4 and continue cooking for 15-20 minutes.
Step 5 Serve warm with a dollop of clotted cream. To decorate you could use raspberries, a sprig of mint and a dusting of icing sugar.