Golden Syrup and hint of lemon make this a delicious, chewy dessert – good served hot or cold.

ttartThis is another childhood classic. It was a staple in my parents restaurant – and one of my favourite desserts. To serve, a simple drizzle of cream, or a plain vanilla ice cream go with it perfectly.


  • 100 ml (6 tablespoons) of golden syrup
  • 50 g. (2 oz) of white breadcrumbs – 2oz
  • 1 lemon – juice and rind (finely grated)
  • 125 g. (5oz) of short crust pastry


  1. Preheat oven to 200C/400F.
  2. Put golden syrup into a saucepan with breadcrumbs, lemon rind and juice, heat gently until melted.
  3. Roll out the ready-made short crust pastry evenly, enough to line an 8 inch circular tin with a little extra hanging over
  4. Pour in syrup mixture.
  5. Cut off pastry trimming that hangs over the outside of the tray.
  6. Bake in oven for 25-30 minutes, until it just starts to brown around the edges.
  7. Serve hot or cold.