Ingredients

300g chilled sweet pastry
450g of golden syrup
85g of white breadcrumbs (approx 3 slices of bread)
1/2 tsp ground nutmeg
1/2 tsp ground ginger
3 large egg yolks, whisked
70ml double cream
Juice and zest of 1 lemon
60g unsalted butter, melted

Method

Preheat an oven to 190oC
On a lightly floured surface, roll out the sweet paste until 5mm thick.
Line a 9" shallow tart tin (with removable base to make life easy) with the pastry and blind bake for 10 - 15 mins using baking paper and spear 1p and 2p coins (this spreads the heat better than using baking beans) or use baking beans. Once sides are golden remove the paper etc and continue to bake for 5min or until base is cooked through. Trim excess pastry level with the sides of the tin.
Put the bottle/tin of syrup in a bowl of warm water to loosen up while preparing the rest of the filling.
In a large bowl mix together the breadcrumbs, ginger, nutmeg and lemon zest
Make a well in the dry mix and pour in the melted butter, lemon juice, egg yolks and syrup. Mix well.
Once mixed add the double cream and continue to mix until fully combined.
Turn the oven down to 140oC.
Pour the syrup mix into the pastry case, easy way to do this is to pour the mix while the case is in the oven, saves trying to avoid spilling.
Bake slowly for around 35-40mins until the top has just set but there is a slight wobble when you shake the tin.
Let the tart cool completely before cutting.
Best served the day after baking so the bread has a chance to absorb all the flavour from the gooie centre.

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