5 to 6 tablespoons golden syrup (substitute light corn syrup)
2 oz (50 g) fresh white breadcrumbs
finely grated rind of 1/2 to 1 lemon
1 teaspoon lemon juice
150 g (5 oz) rich shortcrust pastry
2 oz (50 g) fresh white breadcrumbs
finely grated rind of 1/2 to 1 lemon
1 teaspoon lemon juice
150 g (5 oz) rich shortcrust pastry
method
1. Put the syrup into a saucepan with the breadcrumbs, lemon rind and juice and heat gently until just melted. Cool.
2. Roll out the dough and use to line a 20 cm (8 inch) pie plate.
3. Pour in the syrup mixture.
4. Roll out the dough trimmings and cut into long narrow strips.
5. Lay these in a lattice pattern over the filling.
6. Bake in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for 25 to 30 minutes or until the pastry is lightly browned
7. Serve hot or cold.
2. Roll out the dough and use to line a 20 cm (8 inch) pie plate.
3. Pour in the syrup mixture.
4. Roll out the dough trimmings and cut into long narrow strips.
5. Lay these in a lattice pattern over the filling.
6. Bake in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for 25 to 30 minutes or until the pastry is lightly browned
7. Serve hot or cold.
serving amount
serves 4 - 6
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