You will need
600g white bread crumbs
300g butter cook to beurre noisette
120g golden syrup
150ml double cream
1 tbsp lemon zest
120ml lemon zest
1 tbsp vanilla extract
2 tsp salt
1. Warm the syrup on the stove, whisk in the cooked butter then add the breadcrumbs. Remove from the stove and add the rest of the ingredients and put aside.
2. For the pastry, cream the butter until smooth (but do not over beat) then add the sugar, vanilla essence, salt and cream until smooth, again do not over beat.
3. Add the eggs and sifted flour and mix until just incorporated and do not over mix. Then leave to rest for approximately two hours, roll out the pastry to a half centimetre thick, and then line the buttered and floured mould with the pastry.
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