I'm not sure how sensible this is as looking at the ingredients I may not make it to my 41st! Using an entire tin of golden syrup in one recipe is both guilt-inducing and very satisfying.
As with all of my baking activities this year, this is something I've been meaning to make for years but never got round to.
Despite some serious pastry issues (it was too short and rolling it out was a nightmare) the final result was pretty much as I expected, although the filling could have been deeper. An internet search resulted in a wide range of recipes, all of which were slightly different so in the end I used a combination of two or three. It's mostly based on .... recipe from .... however I used extra pastry to line the tin as the amount she used just wouldn't stretch. Her recipe also uses only 4 heaped tablespoons of breadcrumbs, which didn't seem nearly enough to me so I followed Mary Berry's recipe (which uses similar filling ingredients) and increased it to 3oz.
Overall, despite the pastry case looking less than impressive, I think it turned out pretty well and everyone who tried it seemed happy enough. I might try another letter later in the year just as a comparison.
for the pastry
6 oz plain flour
3 oz butter
for the filling
1 454g tin of golden syrup
1 oz unsalted butter, cut into small dice
3 oz breadcrumbs
zest of two lemons
2 - 3 tbsp double cream
1) Preheat the oven to 190c and butter a 9inch/23cm fluted tart tin.
2) Make the pastry by rubbing the butter and flour together to form crumbs and then bring it together with 2-3 tablespoons cold water. Chill in the fridge for around 20 minutes. Roll out the pastry and use it to line the tin then chill for a further 20 minutes. Line with foil and baking beans or rice then bake in the oven for 15 minutes. Remove the foil and beans, prick the base with a fork and bake for a further 5 minutes. Save any spare uncooked pastry and use to patch up any holes after taking the tin out of the oven otherwise the filling will leak out and stick to the tin!
3) To make the filling, warm the golden syrup in a pan over a low to medium heat then stir in the butter until melted. Beat the egg and the cream together then add to the syrup, together with the lemon zest and breadcrumbs.
4) Reduce the oven temperature to 180c. Pour the filling into the pastry case and bake for 25-30 minutes, or until the filling has just set. Leave to cool for 20-30 minutes and serve with cream.