175g (6 1/2oz) ready-made shortcrust pastry, thawed if frozen 225g (8oz) golden syrup finely grated zest and juice of 1 lemon 75g (2 1/2oz) fresh white breadcrumbs
Roll the pastry out on a lightly floured surface to a thickness of about 5mm (1/4in). Line a 20cm (8in) flan tin with the pastry and [censored] the base all over with a fork. Chill for 30 minutes.
Meanwhile preheat the oven to 190C/375F. Warm the syrup gently in a saucepan, then add the lemon zest and juice. Scatter the breadcrumbs over the pastry base and slowly pour in the syrup. Bake in oven for 25 minutes until the filling is set. Serve warm.
