Ingredients
350g/12oz shortcrust pastry
135g/9tbsp golden syrup
125g/9tbsp fresh white breadcrumbs
grated rind and juice of 1 lemon
1 tsp ground ginger
egg wash (1 egg beaten with 1 tsp water)

Method
1. Roll out two thirds of the pastry and use to line a 25cm/10in pie plate or flan tin.
2. Warm the syrup over a gentle heat and add the breadcrumbs, grated lemon rind and 15g/1 tbsp of the juice, and the ginger. Pour into the pastry case.
3. Roll out the remaining pastry case and cut into strips; use these to create a lattice design on the top of the tart.
4. Decorate the sides of the plate with a fork, being sure to press the ends of the lattice well in. Brush the pastry with the egg wash and bake in the oven at 190C/375F/Gas 5 for 25-30 minutes until the pastry is crisp and golden.