Jamie Magazine
By Union Jacks
Ingredients
unsalted butter, for greasing
30g molasses
400g golden syrup
100g porridge oats
100g breadcrumbs
1 lemon
2 large free-range eggs
SWEET PASTRY
200g unsalted butter
90g sugar
280g flour, plus extra for dusting
Method
- 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.
- Preheat the oven to 160ºC/gas 2½ and grease a round 22cm tart tin with a removeable base.
- Roll out the pastry on a lightly floured surface to about 3mm thick.
- Line the tin with the pastry, prick the base with a fork and blind bake for 10 to 12 minutes, 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. Blitz the oats in a food processor and add most of them to the syrup with most of the breadcrumbs, reserving a handful of each.
- Add the lemon zest and juice and stir to combine. Beat and stir in the eggs, making sure the syrup mixture isn’t too hot.
- Pour the mixture into the case and sprinkle over the remaining breadcrumbs and oats.
- Cook in the oven for 30 to 35 minutes until the filling has lightly set and the top is a deep golden colour.
- Cool in the tin for at least 5 minutes, then serve with double cream.
Tags