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• Breadcrumbs are the whole structure. They absorb the syrup and set it into something sliceable. Fresh white crumbs give a soft, cakey tart; dry crumbs give a firmer one. About 200 g of crumbs to 400 g of syrup.
• Lemon zest and juice, generously. Golden syrup alone is unbearably sweet; the acid is what makes the tart edible rather than merely sugary. Zest of two lemons at least.
• Warm the syrup to pour it, and weigh it in the pan on the scales rather than trying to measure it out of the tin.
• A little cream or an egg gives a set closer to a custard, which many modern versions prefer.
• Blind bake the shell — this is a wet filling.
• Bake until barely set. It firms considerably as it cools.

One 23 cm tart. Serves 10.

• 1 blind-baked shell — all-butter pie crust or pate sucree, with offcuts kept for the lattice
• 400 g golden syrup
• 200 g fresh white breadcrumbs
• zest of 2 lemons and 3 tbsp juice
• 100 ml double cream
• 1 egg, beaten
• 3 g fine salt
• 2 g ground ginger, optional

Blind bake the shell. Reduce the oven to 180 °C / 350 °F.

Warm the golden syrup gently in a pan until it flows easily — do not boil it.

Off the heat, stir in the breadcrumbs, zest, juice, cream, egg, salt and ginger. Leave it five minutes; the crumbs swell and the mixture thickens.

Pour into the shell and level. Cut the pastry offcuts into strips and lay a lattice over the top.

Bake 30–35 minutes, until the filling is set at the edges, gently domed, and still slightly soft in the middle.

Cool at least an hour. Serve warm or at room temperature with cream or custard.

• Stale bread is the right bread. Two-day-old white loaf, crusts off, blitzed. See bread.
• A spoonful of black treacle in with the golden syrup darkens it and adds a bitter edge that suits the tart; see Molasses.
• Keeps four days at room temperature and reheats well.

Method and theory: Pie and tart recipes · pies and tarts · sugar in baking

Nearby: bakewell tart · shoofly pie · mince pies