“A classic British dish which needs no introduction, and a best-seller of ours at the Edinburgh Farmers’ Market. It’s deliciously simple served warm with either clotted cream or thick double cream. The kick of lemon in the recipe helps to cut through the richness.”

4 portions

INGREDIENTS

1 blind-baked 10-inch sweet pastry case

750g golden syrup

300g bread or cake crumbs

1 lemon, zested and juiced

1 egg, whisked

METHOD

Pre-heat the oven to 160°C.

Mix all the ingredients well and spread into the sweet pastry case.

Place on a tray in the middle of the oven (for even cooking) and bake for 40 to 50 minutes, or until the tart is golden brown on top.

Remove from the oven and allow to cool at room temperature. Serve with clotted cream or custard.

Perhaps best eaten warmed up the next day as the mix soaks up all the syrup.