175g slightly stale fine breadcrumbs (leave fresh breadcrumbs out overnight)
725g golden syrup
Zest and juice 1 lemon
2 eggs, lightly beaten
50ml double cream
For the pastry:
225g plain flour, plus extra to dust
1/2 tsp salt
125g chilled unsalted butter, cut into pieces
1 - 2 tbsp cold water
Double cream or vanilla ice cream to serve
Nutmeg, to grate
75g panko breadcrumbs
For the pastry case, sift the flour and salt into a food processor, add the butter then whizz briefly until the mixture resembles fine breadcrumbs. Add 1 tablespoon cold water and whizz again until the mixture starts to form clumps (add more water only if it looks too dry), then turn out onto a lightly floured surface and knead briefly until smooth. Roll out and use to line a 23 cm deep loose-bottomed flan tin. Prick the base with a fork, then chill for 20 minutes.
Preheat oven to 200 C / 180 C fan. Line the pastry case with baking paper and baking beans then put the case into the oven and bake for 15-20 minutes until the pastry edges are golden. Remove the baking paper and beans/rice, then return it to the oven for 5-6 minutes or until the base of the case is golden brown. Remove and lower the oven temperature to 180 C / 160 C fan.
Put the breadcrumbs in a large mixing bowl. Place the golden syrup into a saucepan and stir in the lemon zest and juice, then remove from the heat and stir in the beaten eggs and cream. Drizzle the mixture over the breadcrumbs and allow it to sink in, trying not to stir as this will make the filling chewy. Set to one side for 5 minutes to allow the crumbs to absorb the liquid.
Pour the mixture into the pastry case and evenly distribute the breadcrumbs. Bake for 45-50 minutes, turning the tin half way through so it cooks evenly, until the filling is just set and golden brown around the edges. Leave to cool in the tin for 15 minutes, then transfer to a serving plate and serve, cut into thin wedges, with some double cream or ice cream.