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.