So without the requisite quantity of golden syrup a bit of improvisation was required. The tart has a plain shortcrust pastry case (in a 10-inch/25cm flan dish) and I made the filling with:
- breadcrumbs (made from four generously-cut slices of half-wholemeal bread)
- my 250ml jar of golden syrup (which I didn't weigh, but guess to be around 10 ounces of syrup?)
- grated rind of two lemons
- two eggs
- enough maple syrup to make a thick, gloopy, mixture (about 100ml)
I didn't bake the pastry case before cooking it, although you could. Just prick the base all over with a fork and pour in the filling. I had plenty of pastry left over, so made an agrestic lattice pattern over the top of the tart, which was then baked at 350°F/180°C for 50 minutes and allowed to cool off slightly before serving.
This quantity would give eight people a decent-sized slice each. You need something cold to serve with it - double cream or crème fraîche (or a mixture) would be great. We used up a tub of decent vanilla ice-cream.
*So I'm not cooking in anyone's kitchen at the moment, which is even harder than cooking in someone else's.