23cm/9in shortcrust pastry tart shell, blind baked (you can use ready-made)
400g/14oz golden syrup
125g/4½oz fresh breadcrumbs
1 tsp ground ginger
1 lemon, zest and juice
6 free-range egg yolks
125g/4½oz sugar
400ml/14fl oz milk
1 vanilla pod, seeds scraped out
Preheat the oven to 180C/350F/Gas 4.
For the filling, mix the golden syrup, breadcrumbs, ground ginger, lemon juice and zest together in a bowl until well combined.
Pour the mixture into the tart shell and bake in the oven for 30 minutes.
Meanwhile, for the custard, whisk the egg yolks and sugar together in a bowl until pale and creamy.
Heat the milk and vanilla seeds in a saucepan over a low heat until boiling. Remove the pan from the heat and gradually whisk the milk into the egg mixture.
Return the mixture to the saucepan and heat over a low heat, stirring continuously, for 4-5 minutes or until the mixture the mixture has thickened and coats the back of a spoon.
Serve slices of the tart with the custard.
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