Yield: 8

Ingredients

• 350g sweet short pastry
• 125g (roughly 3 toast slices) brown bread (I use Ploughman's rye bread)
• 75g butter
• 1 1/4 cups golden syrup
• 1 rounded tablespoon treacle
• 2 eggs plus 1 egg yolk
• 1/2 cup cream
• 1 tablespoon lemon juice

Method

Preheat the oven to 180 C. Grease a 24 cm tart tin with butter. Line the tart tin neatly with pastry.  Refrigerate or freeze for 30 minutes. Place the bread in the bowl of food processor and blitz until fine crumbs. Cover the pastry with baking paper and then weights (dried beans, rice etc..).  Bake for 15 minutes and then remove weights and paper and bake a further 5 minutes until the base of the pastry is dry and a pale biscuit colour. Reduce oven heat to 150 C. While the pastry is baking, combine the butter, golden syrup and treacle in a small saucepan and gently heat until the butter is melted. Whisk together the eggs, cream and lemon juice. Pour the syrup mixture into the egg mixture, whisking until smooth. Tip the crumbs into the pastry shell, spreading them evenly. Gently pour over the syrup and egg mixture. Bake for 25-30 minutes until the filling is firm on top and still with a slight wobble. Allow to cool to lukewarm or room temperature before cutting into wedges and serving with whipped cream.