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Ingredients
- 1 x 23cm/9in shortcrust pastry shell, baked
- 400g/14oz golden syrup
- 2 tablespoons treacle
- 150g/5oz slivered almonds
- 125g/41⁄2oz fresh white breadcrumbs
- 2 eggs
- grated zest of 1⁄2 lemon
Instructions
- Preheat the oven to 130°C/250°F/Gas mark 1/2. Put the
pastry shell on a baking sheet. - In a bowl, mix together the golden
syrup, treacle, slivered almonds,
breadcrumbs, eggs and lemon
zest. Spoon the mixture into the
pastry case, and bake for about 1 hour. - Serve warm with clotted cream or
double cream
