You will need
600g white bread crumbs
300g butter cook to beurre noisette
120g golden syrup
4 eggs
150ml double cream
1 tbsp lemon zest
120ml lemon zest
1 tbsp vanilla extract
2 tsp salt
For the pastry:
380g plain white flour
150g butter
150g golden caster sugar
½ tsp salt
3 eggs
½ tsp vanilla extract
Method
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.
4. Line with baking parchment and then baking beans, bake in the oven at 180˚C/gas mark 4 for approximately 30 minutes, leave to cool, then add the filling and cook this at 165˚C/gas mark 2 ½ for twenty minutes.
Recipe, Billington’s
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