These are actually pretty easy to make, and although they may not be the most fancy to look at, the taste is an absolute TOUR DE FORCE. Try them and see!
For the base:
- 200g plain flour
- 50g soft unsalted butter, plus extra for greasing
- 50g vegetable shortening (I used Trex)
- 1 tbsp lemon juice (reserve the zest of the whole lemon for the topping – and zest it BEFORE you cut it)
- 2 tbsp iced water
For the topping:
- 1 x 454g tin golden syrup
- 25g soft unsalted butter
- approx 150g fresh breadcrumbs, or around 550ml in a measuring jug
- zest of 1 lemon
- 1 egg, beaten
- Preheat the oven to 180C or 160C fan. Line a 20cm x 30cm baking tin with foil and grease, or grease a foil tray.
- Put the flour, butter and vegetable shortening for the base into a food processor and blitz until you have a ‘crumbly rubble’.
- Combine the lemon juice and iced water, and pour down the funnel whilst the processor is running until the mix clumps together making a dough.
4. Press this out into your tray.
5. When evenly spread to a satisfactory level, bake this in the oven for 20 minutes.
6. Meanwhile, melt the golden syrup and the 25g of butter in a saucepan on a low heat. When combined, stir in the breadcrumbs, and then remove from the heat.
- Allow to cool a little, and then mix in the lemon zest and egg.
- When the pastry base is ready, pour this crumby mixture over it (no need to let the base cool or anything first, just go for it), smooth over, and pop back in the oven for another 20 minutes.
When it’s ready, the filling should be slightly risen and look dry around the edges, but still a bit squidgy in the middle.
I think this is best served slightly warm so if (and I emphasise ‘if’ there are any left), warm them slightly before eating and serve with ice cream for a proper tasty pud’!