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The Irish Mail on Sunday - TV Week - - BODY & SOUL -


Serves 12 Un­salted but­ter, for greas­ing 2tbsp mo­lasses 400g (14oz) golden syrup 100g (3½oz) por­ridge oats, bl­itzed 100g (3½oz) bread­crumbs Zest and juice of 1 le­mon 2 large free-range eggs, beaten Dou­ble cream, to serve 200g (7oz) un­salted but­ter 90g (3¼oz) su­gar 280g (10oz) flour For the pas­try, cream the but­ter and su­gar with an elec­tric mixer. Gen­tly mix in the flour to form a paste – this pas­try is very soft. Gen­tly form a ball, wrap in cling­film and chill for at least 4 hours then re­move from the fridge to soften slightly. Pre­heat the oven to 160°C/gas 3 and grease a round 22cm (8½in) tart tin with a re­mov­able base.

Roll out the pas­try on a lightly floured sur­face to about 3mm ( thick. Line the tin with the pas­try, prick the base a fork, line with grease­proof pa­per and bak­ing beans and bake blind for 10-12 min­utes. Then re­move the beans and pa­per and re­turn to the oven for a fur­ther 5 mintues, un­til golden brown.

Re­move from the oven and spread the mo­lasses over the base. Warm the golden syrup in a pan over a low heat. Add most of the oats and bread­crumbs, re­serv­ing a hand­ful of each. Add the le­mon zest and juice and stir to com­bine. Stir in the egg, mak­ing sure the syrup mix­ture isn’t too hot.

Pour the mix­ture into the case and sprin­kle over the re­main­ing bread­crumbs and oats. Cook for 25 min­utes un­til the fill­ing is lightly set and the top deep golden. Cool in the tin at least 5 min­utes and serve with dou­ble cream.

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