Ingredients Jump to Instructions ↓

  1. 45 ml (3tbsp) golden syrup

  2. 50g (2oz) soft white breadcrumbs

  3. 5 ml (1tsp) lemon juice

  4. 150g (5oz) plain flour

  5. 2 1/2ml (1/2tsp) salt

  6. 65g (2 1/2oz) margarine (or half butter, half lard)

  7. Flour for rolling out

  8. Rum and raisin ice cream

Instructions Jump to Ingredients ↑

  1. Set the oven at 200ºC/400ºF/gas 6. To make the pastry, sift the flour and salt into a bowl, then rub in the margarine until the mixture resembles fine breadcrumbs. Add enough cold water to make a stiff dough. Press the dough together with your fingertips.

  2. Roll out the pastry on a lightly-floured surface and use just over three-quarters of it to line a 20cm (8in) pie plate, reserving the rest for a lattice topping (optional.)

  3. Melt the syrup in a saucepan. Stir in the breadcrumbs and lemon juice then pour the mixture into the prepared pastry case.

  4. To create a lattice on top of the tart - roll out the reserved pastry to a rectangle and cut into 1cm (1/2in) strips, then arrange as desired. Bake for about 30 mins.

  5. Serve with the ice cream.


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