Ingredients
- about ¾ lb shortcrust pastry, enough to line a large pie-plate
- about 12oz golden syrup, 6 serving spoons
- 2oz ground almonds, 2 heaped serving spoons
- 3oz fresh breadcrumbs, 3 heaped serving spoons
- lemon, grated rind and juice of ¼ lemon
- 1 egg
- 3 serving spoons fresh cream
Method
- Roll out the pastry on a floured board and line a large pie-plate with it.
- Mix everything else together and pour it into the pastry case.
- Bake in a medium-hot oven (375°F/190°C/gas mark 5) until the pastry is a nice golden brown and the filling is set and golden as well.