This sticky traditional golden syrup pudding is given the traybake treatment. Slice into bars and serve at a party or picnic
- 320g sheet ready-rolled shortcrust pastry
- 750g golden syrup
- 175g fresh breadcrumb
- 120g rolled oats
- zest and juice 1 lemon
- 3 large eggs, beaten
MethodLine the base and sides of a 20 x 30cm baking tin with 2 criss-crossed strips of baking parchment. Unroll the pastry and sit in the centre of the tin so that it lines the base, and evenly comes up the sides a little. Lay a sheet of greaseproof paper (not parchment) on top. Add some baking beans, then bake for 20 mins. Remove the beans and paper and bake for 10 more mins until pale but biscuity, then lower the oven to 180C/160C fan/gas 4.
- 200g bought shortcrust pastry
- 85g black treacle
- 175g golden syrup
- finely grated zest and juice of 1 lime
- 4 tbsp dark rum
- 50g fresh brown breadcrumbs
- 85g sweetened, tenderised coconut
- 3 tbsp dark rum
- 284ml carton double cream
- 3 tbsp icing sugar
- Preheat the oven to 190C/gas 5/fan 170C. Roll the pastry out to a 5 mm thickness (as thin as you can for a delicate crust). Use to line a 23cm shallow loosebottomed flan tin and leave the pastry hanging over the sides. Prick the base and chill or freeze for at least 30 minutes.
- In a large bowl, mix the treacle with the golden syrup, lime zest and juice, and rum. Stir in the breadcrumbs and coconut. Put the flan tin on a baking sheet. Spread the syrupy filling over the pastry base. Bake for 15 minutes, then turn the oven down to 160C/gas 3/fan 140C (to stop the mixture bubbling over) and bake for another 15 minutes, until the filling is just set and the pastry starting to brown at the edges.
- Meanwhile, whisk the rum, cream and icing sugar together until the mixture stands in soft peaks and the whisk leaves a trail. Transfer to a bowl, cover and chill until needed. Cool the tart slightly before trimming the pastry edges with a sharp knife. Serve warm with the rum cream.
- 200g cold, unsalted butter, cubed
- 350g plain flour, plus extra for rolling out
- ½ tsp ground ginger (optional)
- 100g golden caster sugar
- 1 egg yolk
- 400g golden syrup
- finely grated zest of 1 lemon and juice of 1⁄2
- 100g white breadcrumb
- Blitz the butter, flour and ginger, if using, in a food processor until the mix looks like fine crumbs. Stir in the sugar, then add the egg yolk and 2 tsp cold water. Pulse until the dough clumps together, or bring it together with a knife by hand. Turn onto a lightly floured surface and press into a smooth round. Chill for 30 mins or until firm.
- Roll out the pastry to the thickness of 2 x £1 coins and stamp out 8 x 11cm circles (or cut around a saucer and trim to fit tins). Line 8 x 10cm width heart-shaped tins with the pastry. Re-roll trimmings. With a small cutter, stamp out 8 hearts to decorate. Chill tins and hearts for 15 mins or until firm. Heat oven to 170C/fan 150C/gas 5 and put a baking sheet in.
- Stir the syrup, lemon juice and zest together. Divide the breadcrumbs between tins (they should reach to the top of the pastry), then spoon the syrup over slowly, adding more once the first lot has started to soak in. Top with the small pastry hearts. Put tins onto the hot baking sheet and bake for 25 mins or until pastry is golden and the filling is orangey-gold and slightly set. Leave to cool for 15 mins, then turn onto a wire rack. Serve just warm. Will keep for up to 3 days in an airtight container. Heat in a low oven for 5 mins to warm through.
- 500g pack sweet shortcrust pastry
- a little flour, for dusting
- 300g granulated sugar
- 3 lemons, zested
- 5 firm pears, peeled
- 600g golden syrup
- 1 ball stem ginger, finely chopped, plus 1tbsp syrup from the jar
- 140g breadcrumb
- 3 eggs
- Roll out the pastry with a little flour and use to line a loose-bottom 23cm round tin (it needs to be about 5cm high). Leave the excess pastry overhanging the sides, then chill for 30 mins.
- In a large saucepan, melt the sugar with 800ml water and the zest of 1 lemon. Increase the heat until just simmering, drop in the pears, then cover and poach for 12-15 mins until almost tender. Lift out the pears, then set aside on some kitchen paper.
- Heat oven to 200C/fan 180C/gas 6. Line the pastry case with baking paper, fill with baking beans, then bake blind for 15-20 mins until a pale biscuit colour. Remove the paper and beans, then bake for a further 5 mins. Meanwhile, put the golden syrup in a small pan with remaining zest, juice of 1 lemon and the chopped ginger and syrup, then warm until runny. Tip the breadcrumbs into a large bowl, then stir in the warm syrup and eggs.
- Reduce oven temperature to 180C/fan 160C/gas 4. Slice a little off the bottom of each pear so they stand upright, then space them out in the tin. Carefully spoon in the filling and bake for 50 mins-1hr until golden and set. Cool to room temperature, slice off the excess pastry to neaten the edges, then serve with cold cream or hot custard.